Jia Jie, Deng Xiaofan, Jia Xin, Guo Chunfeng, Liu Xuebo, Liu Yuanjing, Duan Xiang
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, PR China.
Food Chem X. 2023 Dec 26;21:101096. doi: 10.1016/j.fochx.2023.101096. eCollection 2024 Mar 30.
The study aims to explore an effective approach to improve the sensory quality and consumer satisfaction of cookies in the food industry. and were chosen to ferment egg yolk and their effects on dough properties and physicochemical properties, flavor, texture, color, and sensory acceptability of cookies were studied. Results show that the utilization of fermented egg yolk significantly decreased baking loss and increased spread factor of cookies. GC-MS analysis indicates different Lactobacillus species enhanced cookie flavor through unique mechanisms. Texture analysis shows cookies prepared with -fermented egg yolk had significantly lower hardness (1807.12 g) than control cookies (2028.34 g). Sensory evaluation reveals the -fermented egg yolk significantly improved the overall acceptability of cookies by enhancing appearance, flavor, and mouthfeel scores. These findings have practical implications for food manufacturers seeking to enhance their product's quality and appeal, thereby gaining a competitive edge in the market.
该研究旨在探索一种有效的方法，以提高食品工业中饼干的感官品质和消费者满意度。选择了[具体菌种]来发酵蛋黄，并研究了它们对面团特性、饼干的物理化学性质、风味、质地、颜色和感官可接受性的影响。结果表明，使用发酵蛋黄可显著降低饼干的烘焙损失并提高其扩展系数。气相色谱-质谱联用（GC-MS）分析表明，不同的乳酸菌通过独特的机制增强了饼干的风味。质地分析显示，用[具体发酵蛋黄]制备的饼干硬度（1807.12克）明显低于对照饼干（2028.34克）。感官评价表明，[具体发酵蛋黄]通过提高外观、风味和口感评分，显著提高了饼干的总体可接受性。这些发现对寻求提高产品质量和吸引力、从而在市场上获得竞争优势的食品制造商具有实际意义。
