Tecnológico Nacional de México/Instituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica, Felipe Pescador 1830 Ote., C.P. 34080 Durango, Dgo., Mexico.
Tecnológico Nacional de México/Instituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica, Felipe Pescador 1830 Ote., C.P. 34080 Durango, Dgo., Mexico.
Food Chem. 2019 Dec 15;301:124590. doi: 10.1016/j.foodchem.2019.03.143. Epub 2019 Mar 28.
In this study the effect of agavin and inulin addition on the microstructural, textural, thermal and sensory properties of apple leathers was investigated. Agavins and inulin were added to leathers at two concentration levels (6 and 4%) individually and as a mixture. Scanning Electron Microscopy (SEM) revealed more compact and less porous matrices in the 6% concentration with respect to the control, influencing leather texture. In formulations with agavins the texture was significantly (p < 0.05) smoother than in those with inulin. No relationship was found between hardness and glass transition temperature (Tg), but there was a significant difference between treated leathers and the control. The acceptability of the product showed a direct relationship with the hardness. There were significant changes in the leathers after storage. Agavins and inulin exhibited different technological properties and considering the texturising effect of the agavins, their potential for use in the food industry is promising.
本研究考察了添加蔗果低聚糖和菊粉对苹果干的微观结构、质构、热学和感官特性的影响。蔗果低聚糖和菊粉分别以 6%和 4%的两个浓度水平添加到皮革中，也以混合物的形式添加。扫描电子显微镜（SEM）显示，与对照相比，6%浓度下的基质更致密，孔隙更少，从而影响皮革的质地。在含有蔗果低聚糖的配方中，质地明显（p < 0.05）比含有菊粉的更光滑。硬度和玻璃化转变温度（Tg）之间没有关系，但处理过的皮革和对照之间有显著差异。产品的可接受性与硬度呈直接关系。储存后皮革有明显变化。蔗果低聚糖和菊粉表现出不同的技术特性，考虑到蔗果低聚糖的质构化作用，它们在食品工业中的应用具有很大的潜力。
