Rosa Mariana C, Mahieu Benjamin, Rogério Tavares Filho Elson, Cavalcanti Rodrigo N, Martins Manoela, Sobral Louise A, Sant'Anna Celso, Esmerino Erick A, Goldbeck Rosana, Pimentel Tatiana C, Cristina Silva Marcia, Cruz Adriano G
Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
Oniris, INRAE Statsc, 44300 Nantes, France.
Food Res Int. 2023 Aug;170:113003. doi: 10.1016/j.foodres.2023.113003. Epub 2023 May 23.
This study investigated the microstructure, rheological properties, and sensory characteristics of butters produced with free and encapsulated xylooligosaccharides (XOS). Four formulations of butter were processed: B: 0 % w/w XOS (control); B: 20% w/w free XOS; B: 20% w/w XOS microencapsulated with alginate (XOS-alginate ratio of 3:1 w/w); and B: 20% w/w XOS microencapsulated with alginate-gelatin (XOS-alginate-gelatin ratio of 3:1:1.5 w/w). The microparticles showed a bimodal distribution, low size and low span values, demonstrating physical stability to be included in emulsions. The XOS-ALG presented surface weighted mean diameter (D3.2) of 90.24 µm, volume-weighted mean diameter (D4.3) of 131.8 µm, and Span of 2.14. In contrast, the XOS-GEL presented D3.2 of 82.80 µm, D4.3 of 141.0 µm, and a Span of 2.46. Products with XOS were characterized by higher creaminess, sweet taste, and lower salty taste than the control. However, the addition form significantly impacted the other evaluated parameters. The utilization of XOS in a free form (B) resulted in smaller droplet sizes (1.26 μm) than encapsulated XOS and control (XOS-ALG = 1.32 µm / XOS-GEL = 1.58 µm, / BCONT = 1.59 µm), and changes in the rheological parameters (higher values of shear stress, viscosity, consistency index, rigidity (J), and Newtonian viscosity (η) and lower elasticity (τ)). Furthermore, it changed the color parameters (more yellow and dark color, lower L* and higher b* values). On the other hand, the utilization of micropaticles of XOS (B and B) kept shear stress, viscosity, consistency index, rigidity (J), and elasticity (τ) more similar to control. The products had a less intense yellow color (lower b* values) and was perceived with more consistency and butter taste. However, the presence of particles was perceived by consumers. The results suggest that consumers were more attentive to reporting flavor-related attributes than texture. In conclusion, adding microparticles of XOS could improve butter's rheological and sensory properties. In conclusion, adding microparticles of XOS could improve butter's rheological and sensory properties.
本研究调查了用游离和包封的低聚木糖（XOS）生产的黄油的微观结构、流变学特性和感官特性。加工了四种黄油配方：B：0% w/w XOS（对照）；B：20% w/w游离XOS；B：20% w/w用藻酸盐微包封的XOS（XOS与藻酸盐的重量比为3:1）；以及B：20% w/w用藻酸盐 - 明胶微包封的XOS（XOS - 藻酸盐 - 明胶的重量比为3:1:1.5）。微粒呈现双峰分布、尺寸小且跨度值低，表明其物理稳定性使其可用于乳液中。XOS - ALG的表面加权平均直径（D3.2）为90.24 µm，体积加权平均直径（D4.3）为131.8 µm，跨度为2.14。相比之下，XOS - GEL的D3.2为82.80 µm，D4.3为141.0 µm，跨度为2.46。与对照相比，含有XOS的产品具有更高的奶油感、甜味和更低的咸味。然而，添加形式对其他评估参数有显著影响。以游离形式（B）使用XOS导致液滴尺寸（1.26 µm）比包封的XOS和对照更小（XOS - ALG = 1.32 µm / XOS - GEL = 1.58 µm，/ BCONT = 1.59 µm），并且流变学参数发生变化（剪切应力、粘度、稠度指数、刚度（J）和牛顿粘度（η）值更高，弹性（τ）更低）。此外，它还改变了颜色参数（更黄且颜色更深，L值更低，b值更高）。另一方面，使用XOS微粒（B和B）使剪切应力、粘度、稠度指数、刚度（J）和弹性（τ）更接近对照。产品的黄色不太强烈（b*值更低），并且感觉更均匀且有黄油味。然而，消费者能察觉到微粒的存在。结果表明，消费者在报告与风味相关的属性方面比质地方面更用心。总之，添加XOS微粒可以改善黄油的流变学和感官特性。总之，添加XOS微粒可以改善黄油的流变学和感官特性。
