菊粉对加工涂抹干酪的物理化学性质、感官特性、脂肪酸组成及微观结构的影响
Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread.
作者信息
Giri Apurba, Kanawjia Suresh Kumar, Singh Mukesh Pratap
机构信息
Department of Nutrition, Mugberia Gangadhar Mahavidyalaya, Bhupatinagar, Purba Medinipur, West Bengal 721425 India.
Cheese and Fermented Foods Lab., Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001 India.
出版信息
J Food Sci Technol. 2017 Jul;54(8):2443-2451. doi: 10.1007/s13197-017-2686-5. Epub 2017 May 29.
To develop a functional processed cheese spread (PCS) different levels of inulin (0, 4, 6 and 8%) addition into PCS was studied with its physico-chemical, sensory and fatty acid profile and micro-structural quality. As the level of inulin addition increased moisture, a and titratable acidity, decreased. At the highest level of inulin addition (8%) sensory panelists reported a significant decrease in total sensory score. PCS with 6% insulin was found to have optimum from quantity. The addition of inulin in cheese spread decreased both total saturated fatty acid and unsaturated fatty acid and in unsaturated fatty acid, mono unsaturated fatty acid decreased; however, polyunsaturated fatty acids increased as compared to the control. Scanning Electron Micrograph of PCS containing insulin showed uniform distribution of insulin with diameter ranged 4-10 µm in the protein matrix.
为开发一种功能性加工干酪涂抹酱（PCS），研究了在PCS中添加不同水平菊粉（0%、4%、6%和8%）对其理化性质、感官特性、脂肪酸谱和微观结构质量的影响。随着菊粉添加量的增加，水分、a值和可滴定酸度降低。在菊粉添加量最高（8%）时，感官评价员报告总感官评分显著下降。发现添加6%菊粉的PCS在数量上具有最佳效果。在干酪涂抹酱中添加菊粉会降低总饱和脂肪酸和不饱和脂肪酸含量，在不饱和脂肪酸中，单不饱和脂肪酸含量降低；然而，与对照相比，多不饱和脂肪酸含量增加。含有菊粉的PCS的扫描电子显微镜图像显示菊粉在蛋白质基质中均匀分布，直径范围为4-10微米。
Zotero 插件