Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-04-01 DOI:10.1016/j.foostr.2023.100322

Jia Zhao , Bhesh Bhandari , Claire Gaiani , Sangeeta Prakash

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Abstract

The contributions and importance of the water-in-oil-in-water (W1/O/W2; W1:W2 = 40:60; W1/O: W2 = 20:80) type double emulsion (DE) to the physicochemical characteristics of almond-based gel were identified in this study. This study investigated from two perspectives: 1) the effect of the amount of DE addition on the gel properties of almond-based yoghurt and 2) the comparison between samples made with and without DE. The hardness, water holding capacity, and viscosity value of almond-based gel increased when the DE addition increased from 5, 10, 20, to 30 % due to the composition variance. Comparing the sample made with DE structure and made without DE, a significant difference was only found between samples incorporated with 30 % DE (D30) and its counterpart control sample C30. A significantly higher (p < 0.05) apparent viscosity and hardness values were observed in sample D30 (0.27 Pa·s; 18.25 g) compared to its counterpart control sample C30 (0.21 Pa·s; 15.09 g). A sensory evaluation revealed similar preferences for both samples (D30 and C30). In summary, the presence of a double emulsion structure contributed to the improved texture, microstructure and quality of almond-based gels. This approach can potentially guide the future production of double emulsion-incorporated plant-based gels.

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杏仁基凝胶与双乳(W1/O/W2)的发酵:双乳作为脂肪替代品的凝胶特性和有效性研究

本研究确定了水包油包水（W1/O/W2；W1:W2=40:60；W1/O:W2=20:80）型双乳液（DE）对杏仁凝胶理化特性的贡献和重要性。本研究从两个角度进行了研究：1）DE添加量对杏仁基酸奶凝胶性能的影响；2）添加和不添加DE的样品之间的比较。由于成分差异，当DE添加量从5%、10%、20%增加到30%时，杏仁基凝胶的硬度、保水性和粘度值都会增加。比较具有DE结构的样品和不具有DE的样品，仅在掺入30%DE（D30）的样品与其对应的对照样品C30之间发现显著差异。与对照样品C30（0.21 Pa·s；15.09 g）相比，样品D30（0.27 Pa·s，18.25 g）的表观粘度和硬度值显著更高（p＜0.05）。感官评估显示，两种样品（D30和C30）的偏好相似。总之，双乳液结构的存在有助于改善杏仁基凝胶的质地、微观结构和质量。这种方法有可能指导未来生产掺入双乳液的植物凝胶。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.