Tobolková Blanka, Durec Ján
Department of Chemistry and Food Analysis, National Agricultural and Food Centre - Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia.
McCarter Ltd., Bajkalská 25, 821 01 Bratislava, Slovakia.
J Food Sci Technol. 2023 Sep;60(9):2497-2501. doi: 10.1007/s13197-023-05773-5. Epub 2023 Jun 5.
Colour characteristics of plant-based milk alternatives (PBMAs: almond, coconut, cashew, oat, soy) were monitored during long-term storage to select suitable descriptors for PBMAs differentiation. All colour descriptors evaluated varied depending on the raw material used in the plant-based milk alternative production. Long-term storage of plant-based beverages resulted in slightly noticeable (0.5-1.5) and noticeable (1.5-3.0) colour changes. Based on all colour descriptors, an absolute differentiation of PBMAs according to the type of raw material and storage time was achieved using canonical discriminant analysis. The results also indicate the possibility of using colour descriptors to detect the addition of honey to these products. Statistical analysis identified yellowness, browning index and lightness as the most discriminating parameters.
对植物基替代奶（PBMA：杏仁奶、椰奶、腰果奶、燕麦奶、豆奶）的颜色特征进行了长期储存监测，以选择适用于区分PBMA的描述符。所评估的所有颜色描述符均因植物基替代奶生产中使用的原材料而异。植物基饮料的长期储存导致颜色发生轻微明显变化（0.5 - 1.5）和明显变化（1.5 - 3.0）。基于所有颜色描述符，使用典型判别分析实现了根据原材料类型和储存时间对PBMA进行绝对区分。结果还表明，利用颜色描述符检测这些产品中添加蜂蜜的可能性。统计分析确定黄度、褐变指数和亮度为最具区分性的参数。
