The rheological, textural, frictional, and digestive properties of starch-based cheese analogs prepared with tapioca starch and almond protein

Peijiao Li, Yanwen Wen, Xiaomin Qiu, Douyi Chen, Yuan Zou, Qianwang Zheng
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Abstract

Most commercial starch-based cheese analogs were pointed out that protein content is low, but protein can affect the formation of the starch gel and its sensory properties. Almond proteins have high nutritional values because they are abundant in essential amino acids. In this study, the effects of different tapioca starch/almond protein proportions on the starch-based cheese analogs texture, rheology, friction and digestion properties were studied. The addition of almond protein to starch-based cheese analogs resulted in soft texture, small storage modulus values, increased friction coefficients, and increased fat digestibility as the proportion of protein increased. When increase the starch proportion, an opposite trend was observed. These findings showed that protein-supplemented starch-based cheese analogs with tunable texture, rheological, frictional and digestive properties can be easily produced by controlling the proportion of tapioca starch/almond protein.
用木薯淀粉和杏仁蛋白制备的淀粉基奶酪类似物的流变、质地、摩擦和消化特性
大多数基于淀粉的商业奶酪类似物都被指出蛋白质含量低,但蛋白质会影响淀粉凝胶的形成及其感官特性。杏仁蛋白质含有丰富的必需氨基酸,因此具有很高的营养价值。在这项研究中,研究了不同木薯淀粉/杏仁蛋白比例对淀粉基奶酪类似物质地、流变学、摩擦和消化特性的影响。在淀粉基奶酪类似物中添加杏仁蛋白后,随着蛋白比例的增加,质地变软,储存模量值变小,摩擦系数增大,脂肪消化率增加。当淀粉比例增加时,则观察到相反的趋势。这些研究结果表明,通过控制木薯淀粉/杏仁蛋白的比例,可以很容易地生产出具有可调质地、流变、摩擦和消化特性的蛋白质添加淀粉奶酪类似物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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