Jang Youngbin, Koh Eunmi
Department of Food & Nutrition, College of Natural Science, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797 Korea.
Food Sci Biotechnol. 2023 Mar 14;32(11):1531-1539. doi: 10.1007/s10068-023-01286-1. eCollection 2023 Oct.
Anthocyanins can be changed into dark purplish color during pound cake preparation due to high temperature and alkaline baking soda, which lowers color acceptance by consumers. To stabilize a red color of anthocyanins in pound cake enriched with aronia () powder, lemon juice was added to contain final concentrations of 0, 1, 2, and 3% (w/w) in the pound cake, which were assigned as control, PL1%, PL2%, and PL3%, respectively. As lemon juice amount increased, redness (a) and sensory color perception as well as overall acceptance were enhanced, whereas hardness, gumminess, and chewiness decreased in texture profile analysis. In a model system, the addition of lemon juice to aronia solution caused bathochromic shift and hyperchromic effect in UV-Vis absorption spectrum, which are typical phenomena of copigmentation derived from interactions between anthocyanins and copigments. The results indicate that lemon juice improved color acceptance for aronia pound cake by copigmentation.
The online version contains supplementary material available at 10.1007/s10068-023-01286-1.
在制作磅蛋糕的过程中，由于高温和碱性小苏打，花青素会变成深紫色，这降低了消费者对颜色的接受度。为了稳定富含黑果腺肋花楸（）粉的磅蛋糕中花青素的红色，在磅蛋糕中添加柠檬汁，使其最终浓度分别为0%、1%、2%和3%（w/w），分别指定为对照、PL1%、PL2%和PL3%。随着柠檬汁用量的增加，红色度（a*）、感官颜色感知以及总体接受度均有所提高，而在质地剖面分析中，硬度、黏性和咀嚼性则有所下降。在模型体系中，向黑果腺肋花楸溶液中添加柠檬汁会导致紫外可见吸收光谱发生红移和增色效应，这是花青素与共色素相互作用产生的典型共色现象。结果表明，柠檬汁通过共色作用提高了黑果腺肋花楸磅蛋糕的颜色接受度。
在线版本包含可在10.1007/s10068-023-01286-1获取的补充材料。
