Dai Haochen, Leung Caroline E, Corradini Maria G, Xiao Hang, Kinchla Amanda J
Department of Food Science, University of Massachusetts Amherst, 346 Chenoweth Laboratory, 102 Holdsworth Way, Amherst, MA, 01003, USA.
Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON, N1G 2W1, Canada.
Heliyon. 2020 Apr 29;6(4):e03769. doi: 10.1016/j.heliyon.2020.e03769. eCollection 2020 Apr.
The present study identified the threshold concentration of xylo-oligosaccharides (XOS) that resulted in minimal quality changes (rheology, color, water activity, pH, and total soluble solids) in strawberry puree. Optimization of XOS concentration to 5% (w/w) did not significantly alter the quality attributes of the strawberry puree. In addition, this study also monitored the rheological properties, composition (total soluble solids, total phenolic content, flavonoids, and tannin content), physicochemical attributes (color, water activity, pH) and sensorial properties of XOS-enhanced (5%, w/w) strawberry puree after thermal processing (HTST: 75 °C, 15s and UHT: 121 °C, 2s) and storage after 1, 15, and 36 days at 4 °C and 55 °C. At 5% (w/w) concentration, the addition of XOS increased consumer preference without significantly compromising quality attributes. Thermally treated strawberry puree (HTST and UHT) were less preferred by consumers than fresh puree. However, all strawberry samples incorporated with XOS (5%, w/w) received statistically higher scores than the samples without the XOS addition. Thus, the proposed supplementation of strawberry puree with XOS could be a viable solution to increase consumers' dietary fiber intake with little need for behavioral changes.
本研究确定了木寡糖（XOS）的阈值浓度，该浓度能使草莓泥的质量变化（流变学、颜色、水分活度、pH值和总可溶性固形物）最小。将XOS浓度优化至5%（w/w）不会显著改变草莓泥的质量属性。此外，本研究还监测了经热处理（高温瞬时杀菌：75℃，15秒和超高温瞬时杀菌：121℃，2秒）以及在4℃和55℃下储存1天、15天和36天后，添加XOS（5%，w/w）的草莓泥的流变学特性、成分（总可溶性固形物、总酚含量、类黄酮和单宁含量）、理化属性（颜色、水分活度、pH值）和感官特性。在5%（w/w）的浓度下，添加XOS提高了消费者的偏好度，且不会显著影响质量属性。经热处理的草莓泥（高温瞬时杀菌和超高温瞬时杀菌）比新鲜草莓泥更不受消费者青睐。然而，所有添加了XOS（5%，w/w）的草莓样品在统计学上的得分均高于未添加XOS的样品。因此，建议在草莓泥中添加XOS可能是一种可行的解决方案，既能增加消费者膳食纤维的摄入量，又几乎无需改变行为习惯。
