甘蔗渣作为冰淇淋中纤维和脂肪替代品的来源:化学、微生物学和感官评价

Q3 Agricultural and Biological Sciences
Luis Zuniga Moreno, F. Damian, Edgar Landines, Ahmed El-Salous
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引用次数: 0

摘要

农业副产品是有价值的生物活性化合物的相关来源,如纤维,其经常摄入与健康益处有关。本研究评估了使用甘蔗渣作为部分脂肪替代品和纤维富集成分的冰淇淋的化学、微生物和感官特性。三种含15% (T1)的冰淇淋配方;生产了20% (T2)和25% (T3)经过筛分的干甘蔗渣纤维,并与不含副产品的对照冰淇淋(C)进行了比较。脂肪含量分别降低53.40%、78.88%和81.99%;总膳食纤维含量分别提高14.2%、19.0%和24.3%。所有冰淇淋配方的微生物参数符合厄瓜多尔冰淇淋标准NTE INEN 706:2013的要求,以及阿根廷食品法典中霉菌和酵母数量的限制。与对照样品(C)相比,配方T1在使用9分结构化享乐量表评估的五个感官参数(外观、质地、风味和一般接受度,味觉除外)中的四个方面没有显示出显著的统计学差异(p > 0.05)。甘蔗渣纤维是一种很有前途的食品原料,适合于降低脂肪含量和提高纤维价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Sugarcane (Saccharum officinarum) bagasse as a source of fiber and fat replacer in ice creams: chemical, microbiological, and sensory evaluation
Abstract Agricultural by-products are relevant sources of valuable bioactive compounds, such as fiber, which its regular ingestion is associated with health benefits. This study evaluated the chemical, microbiological, and sensory properties of ice cream using the sugarcane bagasse as a partial fat replacer and fiber-enrichment component. Three ice cream formulations containing 15% (T1); 20% (T2) and 25% (T3) of sieved dried bagasse fiber were produced and compared against a control ice cream (C) without including the by-product. Fat content reduction was 53.40%, 78.88% and 81.99%, respectively; and, the total dietary fiber values increased 14.2%, 19.0% and 24.3%, respectively. Microbiological parameters of all ice cream formulations complied with the requirements established in the Ecuadorian standard for ice creams - NTE INEN 706:2013 and the limits for the mold and yeast count included in the Argentine Food Code. Compared with the control sample (C), formulation T1 did not show a significant statistical difference (p > 0.05) for four out of the five sensory parameters assessed (appearance, texture, flavor, and general acceptance, except taste) using a 9-point structured hedonic scale. The bagasse fiber resulted in a promising food ingredient suitable for reducing fat content and increasing fiber value.
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来源期刊
Brazilian Journal of Food Technology
Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science
CiteScore
2.20
自引率
0.00%
发文量
32
审稿时长
35 weeks
期刊介绍: The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.
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