Department of Food Science and Technology, Chung-Ang University, Republic of Korea; Indonesian Agency of Agricultural Research and Development, Indonesia.
Department of Food Science and Technology, Chung-Ang University, Republic of Korea.
Food Chem. 2015 Nov 15;187:106-11. doi: 10.1016/j.foodchem.2015.04.104. Epub 2015 Apr 23.
The effects of jet-milling on the physicochemical and sensorial properties of defatted soybean flour (DSF) were investigated. Superfine DSF powder (DSF-JM; D50 = 4.3 ± 0.1 μm) was prepared from DSF powder (DSF-150; D50 = 257.0 ± 1.7 μm) via conventional sifting followed by jet-milling. The jet-milled DSF showed significant increases in hydration properties, with increases in the water-holding capacity, water-solubility index, and swelling capacity of 24%, 39%, and 32%, respectively. Soluble dietary fibre and fat-binding capacity of DSF-JM also increased significantly (p < 0.05). A quantitative descriptive analysis by trained panelists indicated that the sensorial properties of DSF were also modified by jet milling. The DSF-JM showed significant reductions in bitterness and roughness, but sweetness increased, and the colour of DSF-JM changed to a brighter achromatic colour. These results indicate that superfine DSF could be an ingredient used to modify physical and sensorial properties of food.
研究了喷射磨对脱脂大豆粉（DSF）的物理化学和感官特性的影响。通过常规过筛后喷射磨，将脱脂大豆粉（DSF-150；D50 = 257.0 ± 1.7 μm）制备成超细 DSF 粉末（DSF-JM；D50 = 4.3 ± 0.1 μm）。喷射磨制的 DSF 表现出明显的水化特性增加，持水力、水溶性指数和膨胀能力分别增加了 24%、39%和 32%。可溶性膳食纤维和脂肪结合能力也显著增加（p < 0.05）。经过训练有素的品鉴员进行定量描述性分析表明，喷射磨也改变了 DSF 的感官特性。DSF-JM 的苦味和粗糙度显著降低，但甜度增加，DSF-JM 的颜色变为更亮的非彩色。这些结果表明，超细 DSF 可以用作改性食品物理和感官特性的成分。
