不同浓度青香蕉生物量的无乳糖牛奶焦糖

Q3 Agricultural and Biological Sciences
M. A. Vieira, G. Kuhn, M. Marquezi, L. Senter, E. M. Michielin, Ieda Rottava, Franciele Pozzebon Pivetta, Ana Caroline Perotti Albani
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引用次数: 1

摘要

牛奶焦糖的生产和消费是南方共同市场最重要的糖果之一。然而,最近的研究表明,消费者对更健康的食品和不含乳糖的产品感兴趣,因此产生了对本研究的需求,旨在通过添加绿香蕉生物质开发一种更有营养的无乳糖牛奶焦糖,热量更少,产量更高。五种无乳糖乳清糖浆配方,其中四种分别添加了5%、10%、15%和20%的青香蕉生物质,其中一种添加了0.5%的标准商业淀粉。对样品进行微生物学、理化和感官质量评价。不同的无乳糖牛奶焦糖配方符合微生物标准,并显示出绿香蕉生物量浓度的产量增加。结果表明,青香蕉生物量浓度的增加增加了水分,降低了蛋白质、脂肪和卡路里水平。在接受度方面,所有被评价的样本得分在7.23 - 8.72之间,即6以上,这是所有被评价属性接受的最小值,因此代表评价者接受。所有的样品呈现出高比率的购买意向,因此确认验收结果发现。据观察,绿香蕉生物质的使用为产品增加了积极的特性,并不影响糖果的感官质量,因为它们都可以提高产量,因此证明是开发更健康产品的一个很好的选择。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Lactose-free dulce de leche with different concentrations of green banana biomass
Abstract The production and consumption of dulce de leche is one of the most important sweets in the Mercosul Region. However, recent studies have shown consumers’ interest for healthier food and no lactose products, hence creating a demand for this study aims to develop a more nutritional lactose-free dulce de leche with less calories and higher yielding by adding green banana biomass. Five lactose-free dulce de leche formulas have been elaborated in which four were added 5%, 10%, 15% and 20% of green banana biomass and one of them received a standard 0.5% of commercial starch addition. The samples were evaluated regarding its microbiological, physicochemical and sensorial quality. The different lactose-free dulce de leche formulas attended the microbiological standards and demonstrated an increased yield of the green banana biomass concentration. The results indicated that the rise of the green banana biomass concentration has increased moisture and decreased protein, lipids and calories levels. In regards of acceptance, all samples evaluated received grades between 7.23 to 8.72, that is, above 6 which is the minimum value accepted to all the evaluated attributes hence demonstrating the acceptance on behalf of evaluators. All samples presented high ratios of intent to purchase therefore confirming the acceptance results found. It has been observed that the use of green banana biomass aggregated positive characteristics to the product and did not influence the sensorial quality of the sweets, seeing that all of them could improve their yield and thus demonstrating to be a good option to the development of healthier products.
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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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