将细菌纤维素融入手工冰淇淋：一种从农场到餐桌的可持续方法。
Integrating bacterial cellulose in artisanal ice cream: a farm-to-fork sustainable approach.
作者信息
Isopencu Gabriela Olimpia, Duță Denisa Eglantina, Criveanu-Stamatie Gabriela Daniela, Mitran Raul Augustin, Stefan Alexandru, Romanitan Cosmin, Brincoveanu Oana Andreea, Soare Ruxandra Gabriela, Mocanu Alexandra
机构信息
Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Street, Bucharest, 011061, Romania.
National Research & Development Institute for Food Bioresources, IBA Bucharest, 6 Dinu Vintilă Street, 2nd District, Bucharest, 021102, Romania.
出版信息
NPJ Sci Food. 2025 Sep 16;9(1):191. doi: 10.1038/s41538-025-00536-2.
This study explored the use of bacterial cellulose (BC) in milk-based cocoa ice cream as possible dietary fibers. BC fibers were added in 1%, 3%, and 5% wt. amounts, resulting in notable changes in texture, density, melting behavior. The ice cream transitioned from a Bingham to a Herschel-Bulkley fluid, while density rose with higher fiber content. Although hardness and gumminess slightly increased, the 5% wt. BC sample formed a more cohesive network structure when melted. Ice nucleation was delayed, with the first melt drop appearing later as BC content rose up to 22 minutes for the 5% wt. sample. Caloric content dropped by up to 21% corresponding to the highest amount of BC, making it a healthier dessert option. However, sensory testing showed that 1% and 3% wt. BC formulations were the most appealing to consumers.
本研究探索了将细菌纤维素（BC）作为可能的膳食纤维用于乳基可可冰淇淋中。以1%、3%和5%（重量）的量添加BC纤维，导致质地、密度、融化行为发生显著变化。冰淇淋从宾汉流体转变为赫谢尔-布克利流体，而密度随着纤维含量的增加而上升。尽管硬度和黏性略有增加，但5%（重量）BC样品在融化时形成了更具内聚性的网络结构。冰核形成延迟，随着BC含量的增加，第一个融滴出现得更晚，5%（重量）样品的第一个融滴出现时间延迟至22分钟。热量含量下降了高达21%，对应于最高量的BC，使其成为更健康的甜点选择。然而，感官测试表明，1%和3%（重量）BC配方对消费者最具吸引力。
Zotero 插件