低聚果糖对低脂凝固型发酵乳品质的影响研究

利用低聚果糖作为脂肪替代物,低聚果糖按照1%、2%和3%的比例加入到低脂凝固型发酵乳中,考察低聚果糖对低脂凝固型发酵乳酸度、硬度、黏度、持水率、脱水收缩率、颜色和感官评价等的影响。结果表明,冷藏过程中,低聚果糖的添加可以有效改善低脂凝固型发酵乳pH值偏高、滴定酸度偏低的问题;增加低脂凝固型发酵乳的硬度,利于凝固型酸奶发酵过程中的成型;降低低脂凝固型发酵乳的黏度;增加持水率和降低脱水收缩率,提高低脂凝固型发酵乳的稳定性;避免由脂肪氧化产生的变红趋势。在感官评价方面,低聚果糖可以改善低脂凝固型发酵乳的颜色和外观,但在整体接受度、风味和气味方面与全脂发酵乳仍有差距。     

Effect of enzyme‐modified carboxymethyl starch as a fat replacer on the functional properties of sausages

Enzyme‐modified carboxymethyl starch (ECMS), carboxymethyl starch (CMS), and enzyme‐modified starch (ES) were prepared and used as fat replacers in low‐fat sausages. The effects of fat level (5, 10, and 20%) and three modified starches (ECMS, CMS, and ES) on energy, color, texture, and sensory characteristics of sausages were investigated. The addition of three modified starches in reduced‐fat sausages reduced total energy and redness, and increased the lightness of the products. Except adhesiveness, ECMS had no effect on any of the textural parameters of sausages, but CMS or ES lowered any of the textural parameters at their respective target fat levels. The 10% fat sausage with added ECMS was similar to the 20% fat sausage control for overall acceptability. The results indicated that the new multiplex modified starch‐ECMS could be used as a suitable fat replacer since it offset some of the changes caused by fat reduction.     

不同改性淀粉对冷冻酸乳冰淇淋品质的影响

通过添加不同改性淀粉制备冷冻酸乳冰淇淋,分别研究不同改性淀粉及添加量在冷冻处理前对酸乳样品的硬度和黏度的影响,以及在冷冻处理后对冷冻酸乳冰淇淋样品冻融稳定性和感官品质的影响。结果显示,随着改性淀粉添加量在0～1.2 g/100 g范围增加,酸乳样品的硬度和黏度均呈现不同程度的增加,并且全部冷冻酸乳冰淇淋样品的乳析指数均呈现不同程度的下降,其中添加辛烯基琥珀酸酐（OSA）酯化淀粉微粒的样品,其硬度和黏度的增幅最大,分别为67.64%和93.43%,并且表现出最佳的冻融稳定性,其乳析指数下降幅度最大,为52.28%。当OSA酯化淀粉微粒添加量为0.8 g/100 g时,其感官品评综合得分最高,为90.54分,表明此种改性淀粉在提高冷冻酸乳冰淇淋品质上具有良好的应用效果。     

Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams

In the present study, application of different levels (0, 1 and 2%) of citric acid treated sweet potato starch as a fat replacer (FR) in a high (11% fat), medium (6% fat) and low-fat (1%) ice creams were investigated. Results indicated that hardness value tends to improve with the addition of 1% FR in all reduced fat ice creams. During 60 days of storage, a decreasing trend was noticed in overrun, acidity and hardness values of ice cream samples. Overall score of sensory conveyed that the reduced fat ice creams with 1% FR (medium fat ice cream and low fat ice cream) were found to be very acceptable by sensory panels with a similar physicochemical characteristics and acceptance as high-fat ice cream (control) at the end of storage period. Citric acid treated sweet potato starch proved to be a promising alternative as a fat replacer in the ice cream production.     

Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin

Barley beta‐glucan, partially hydrolysed guar gum and inulin were used in the processing of low‐fat yoghurts. The possible beneficial effects of carbohydrate fat replacers on the rheological, textural and sensory quality of low‐fat yoghurt‐based products were determined. Comparisons were made between the sample yoghurts made from a low‐fat milk base, and full‐fat and low‐fat yoghurt controls. The inclusion of the carbohydrate components reduced product syneresis and improved the texture and rheological properties of the low‐fat‐based products so that their quality characteristics were similar to yoghurt made with full‐fat milk. Both the type and also the amount of carbohydrate component altered product characteristics. Beta‐glucan addition at low level (0.5%) was effective in improving serum retention of the yoghurt and its viscoelastic nature (G′, G′ and tan δ). In contrast, higher levels (above 2%) of inulin and guar gum were needed to exert significant improvements in the textural characteristics of yoghurt. Sensory analysis conducted on the samples illustrated that the inclusion of carbohydrate‐based fat replacers could be successfully utilised to mimic full‐fat products.     

Effect of long‐chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage

The effects of adding inulin at 20 g/L as a fat replacer and probiotic bacteria on the physicochemical and textural characteristics of yoghurt were studied. The ability of long‐chain inulin to improve the probiotic (Lactobacillus paracasei ssp. paracasei) bacteria viability in yoghurt was investigated. The addition of inulin made the texture (firmness, cohesiveness, adhesiveness and gumminess) of skimmed yoghurt similar to that of whole yoghurt, demonstrating the role of inulin as a fat replacer. However inulin increased syneresis and did not influence the viability of probiotic bacteria in the yoghurts. The addition of probiotic bacteria in yoghurts improved syneresis and increased firmness and gumminess.     

乳清蛋白-黄油乳液凝胶对低脂酸奶理化特性及品质的影响

乳液凝胶是一种新型的脂肪替代物,乳清蛋白和黄油是乳品中常用的原、辅料,利用乳清蛋白和黄油制作的乳液凝胶在乳制品加工中具有良好的应用前景。制备不同蛋白和脂肪含量的乳清蛋白-黄油乳液凝胶颗粒(whey protein-butter emulsion gel particles,WPI-EG),研究其对低脂酸奶理化特性及感官品质的影响,通过分析酸奶的持水力、质构、流变、微观结构及感官评价等指标,评价WPI-EG在低脂酸奶中的作用。结果表明,WPI-EG(5.5%蛋白质,7.9%脂肪)改善了酸奶的质构特性,硬度、稠度、黏聚性及胶着度显著增加,持水力增强。添加WPI-EG的实验组低脂酸奶的表观黏度显著高于对照组低脂酸奶。电镜结果显示,随着添加的WPI-EG中蛋白质和脂肪质量分数的增加,酸奶网络结构更加紧密。5.5%PR感官评价得分较高,具有较好的香气、润滑感和组织状态(酸奶中的WPI-EG添加量为10.9%)。研究显示,特定蛋白和脂肪含量的WPI-EG在酸奶中能够作为脂肪替代物和稳定剂,显著提升低脂酸奶的品质。     

The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt

This study investigates the effect of supplementation of tragacanth gum (GT, 0.05% w/v), low molecular weight gum tragacanth (LMWGT, 0.5% w/v) and inulin (0.5% w/v) on the viability of Bifidobacterium bifidum and the quality parameters of low‐fat yoghurt during a three‐week storage period. The count of probiotics was found to be 7.8 log cfu/g in inulin, and LMWGT enriched yoghurts at the end of the storage period. The minimum water holding capacity and the maximum syneresis values were also obtained in the low‐fat yoghurt enriched with GT throughout the storage time. The samples containing inulin and LMWGT revealed sensory attributes that were judged superior compared to those in GT.     

Investigation of the potential for using inulin HPX as a fat replacer in yoghurt production

In this study yoghurts produced from full-fat milk (3.2%) and from low-fat milk (0.5%), with 0.7% and 2.7% added inulin, were compared. Inulin addition did not influence bacterial counts and acidity. Yoghurt from full-fat milk showed the highest values of apparent viscosity, followed by yoghurt with 2.7% of inulin. The sensory properties of the yoghurts differed mainly in terms of texture and taste. The highest scores were gained by yoghurt from full-fat milk, but yoghurt with 2.7% of inulin received only slightly lower scores. The results indicate that inulin has potential as a fat replacer in yoghurt.     

Textural analysis of fat reduced vanilla ice cream products

Sensory and instrumental analyses were used to evaluate the texture of regular (10%), light (5%), low fat (2.5%) and fat free vanilla (0.4%) ice creams. The light, low fat and fat free ice cream were prepared using a modified pea starch as the fat replacement ingredient. Two processing trials with continuous commercial-like process conditions were undertaken. While the sensory attributes of the light sample were comparable to the regular vanilla ice cream, the trained sensory panel rated the low fat and fat free ice creams to have lower viscosity, smoothness and mouth coating properties. Instrumentally determined apparent viscosity data supported the sensory data. There was good correlation between the instrumentally determined firmness values and the sensory results for firmness. The use of modified starch as a partial fat replacer in vanilla ice cream was demonstrated.     

高蛋白无脂肪酸奶的研制

以凝胶型乳清浓缩蛋白80、微粒化乳清蛋白和淀粉脂肪替代物的组合作为脂肪替代品用于替代酸奶中的脂肪,得到了3种配料的最优比例,从而从质构、口感、风味角度成功模拟了酸奶中脂肪的作用,成功开发出一款高蛋白、零脂肪的健康酸奶。     

Physico chemical,microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer

In this study, a possible use of aloe gel (AG) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil (VO) in different proportions [AG7.5 (7.5% AG + 7.5% VO); AG5 (5% AG + 10% VO); AG2.5 (2.5% AG + 12.5% VO)] were compared with full‐fat meat emulsion [Control (15% VO only)]. A substantial fat reduction (P < 0.05) up to 50% as compared to full‐fat control meat emulsion was recorded without compromising other sensory attributes of meat emulsion. Microstructural properties as studied by scanning electron microscopy indicated more homogenous regular emulsion matrix with fewer cracks and more regular shaped oil droplets in AG‐added samples than the control samples.     

Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat

The effects of fat level (5, 12 and 30%) and maltodextrin on emulsion stability, cook loss, colour, texture and sensory characteristics of frankfurters were investigated. Three fat levels (5, 12 and 30%) were formulated containing added maltodextrin. For each fat level a control was prepared without added maltodextrin giving a total of 6 treatments (3×2 factorial design). Reducing the fat from 30 to 5% increased cook loss and decreased emulsion stability. Panellists detected an increase in juiciness and a decrease in overall texture, overall acceptability when the fat level was reduced from 30 to 5%. Instron texture profile analysis showed a decrease in hardness, chewiness and gumminess and an increase in springiness with decreasing fat level. Maltodextrin addition caused a significant decrease in cook loss of the frankfurters but also decreased the emulsion stability. An interactive effect (P<0.05) occurred between fat level and maltodextrin resulting in no significant difference in hardness, gumminess and chewiness values when maltodextrin was present in the reduced-fat (5 and 12%) frankfurters. Saltiness, overall flavour intensity, overall texture and overall acceptability were unaltered (P>0.05) by maltodextrin. The results indicate that maltodextrin can be used as a suitable fat replacer since it offset some of the changes brought about by fat reduction, decreasing cook loss and maintaining a number of textural and sensory characteristics of the frankfurters.     

Effects of poly‐γ‐glutamic acid on the physicochemical characteristics of skim milk yoghurt

The physicochemical and sensory properties of skim milk yoghurts containing poly‐γ‐glutamic acid (PGA) at different levels (0.0025, 0.005 and 0.01%) were evaluated. Addition of PGA up to 0.01% to reconstituted skim milk (11%, w/v) did not affect the growth of lactic acid bacteria or the development of titratable acidity in yoghurt, whereas full‐fat control yoghurt had reduced acid production. No changes were found in viable cell counts of PGA yoghurts during storage (4 weeks at 4 °C). The addition of PGA (0.005%) significantly decreased syneresis in skim milk yoghurt and did not cause any undesirable effects in sensory acceptability.     

Influence of fat replacers on the chemical,textural and sensory properties of low‐fat Beyaz pickled cheese produced from ewe's milk

In this study, low‐fat Beyaz pickled cheeses were produced from ewe's milk using a protein‐based fat replacer (1.0% w/w Simplesse^®), a carbohydrate‐based fat replacer (0.5% w/w Maltrin^®) and a blend of both (0.5% w/w Simplesse^® + 0.25% w/w Maltrin^®). The chemical, textural and sensory properties of cheeses were examined during storage for 60 days. The use of fat replacers affected chemical (except pH and acidity), textural and sensory properties of the cheeses. The cheeses produced with Simplesse^® (Sample B) were similar to full‐fat cheese and had the highest sensory scores.     

Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin

Maltodextrin was used as a fat replacer in low‐fat ultrafiltered cheese. Fat was replaced with 25% maltodextrin milk solution (w/w) in cheese at 15 and 50% (w/w). The chemical, rheological and sensory properties as well as the microstructure of the cheese samples were evaluated after storage for 2 months at 8 °C. Maltodextrin affected the chemical (pH, dry matter, fat, water‐soluble nitrogen to total nitrogen, nonprotein nitrogen to total nitrogen, total free amino acid) and rheological (mean relaxation time) properties, as well as the microstructure. In general, based on textural properties, sensory evaluation and economic aspects, the 50%‐fat‐reduced sample was selected as the best treatment.     

Fat reduction in emulsion sausage using an enzyme‐modified potato starch

BACKGROUND: A heat‐stable amylase‐modified potato starch (MPS) was prepared and used as a fat replacer in reduced‐fat emulsion sausages. The effects of fat level (50, 150 and 300 g kg^?1) and MPS addition (20 and 40 g kg^?1) on energy, colour, sensory, and textural properties of emulsion sausages were investigated. RESULTS: The addition of 20 or 40 g kg^?1 of MPS in reduced‐fat sausage (50–150 g kg^?1 fat) reduced total energy (15.1–49.4%), increased lightness, but lowered redness of the products (P < 0.05). The 150 g kg^?1 or 50 g kg^?1 fat sausages containing 20 g kg^?1 MPS had a similar hardness to the 300 g kg^?1 fat control (P > 0.05). Sensory evaluation indicated that the presence of MPS in reduced‐fat sausages increased (P < 0.05) the product's tenderness. CONCLUSION: Overall, the 150 g kg^?1 fat emulsion sausages with 20 g kg^?1 MPS were comparable to the 300 g kg^?1 fat control sausage in colour, texture profile, and sensory properties, but was lower in energy, suggesting that the MPS can be used as a potential fat replacer in sausage products. Copyright © 2008 Society of Chemical Industry     

Development of reduced‐fat coconut yoghurt: physicochemical,rheological, microstructural and sensory properties

A reduced‐fat coconut yoghurt (RFY) was developed. The proximate composition of whole‐fat coconut yoghurt (WFY) was significantly different from that of RFY. The storage modulus G′, water‐holding capacity (WHC), yield stress (τ_o) and consistency coefficient (k) of RFY were higher than those of WFY. The RFY exhibited lower lipid oxidation as the storage period increased. The RFY showed better viability of Lactobacillus bulgaricus and Streptococcus thermophilus. Furthermore, the micrographs of WFY showed larger pores than those of RFY. The sensory panellist preferred RFY (6.78 ± 1.38) to WFY (5.38 ± 1.68). Hence, RFY can be considered as a natural food alternative for vegans.     

Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

Effects of fat replacement on physicochemical, microbial and sensory properties of fermented sausages were determined after drying process and 4 weeks of storage. Fermented sausages were formulated with 20% pork back fat (control), and three reduced‐fat treatments were prepared by replacing 25%, 50%, and 75% of fat with a mixture of collagen, dietary fibre and ice (1:1:8). TBARS values of reduced‐fat treatments were significantly lower compared with control after drying (P ≤ 0.05). As fat replacing ratio increased, fat content decreased significantly (P ≤ 0.05), whereas moisture, protein and ash content increased significantly (P ≤ 0.05). There was no marked difference between the treatments in terms of microbial analysis, sensory colour, flavour, off‐flavour or overall acceptability (P > 0.05) during refrigerated storage. Therefore, replacing pork back fat with a mixture of collagen and dietary fibre in fermented sausages may contribute to reduce lipid oxidation and maintain sensory properties during storage.     

Physico-Chemical,antioxidant activities,textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.)

This study examines the effects of incorporating fresh, frozen, osmodehydrated, and dried pomegranate seeds, at different concentrations (5, 10, and 20%) on the physicochemical, antioxidant, textural, and sensory properties of yoghurt. Antioxidant activity, pH, acidity, syneresis, and color of yoghurt were also evaluated during the storage (28 days) at 4°C. The principal component analysis (PCA) was performed to assess the correlations between different yoghurt formulation and their sensory attributes. Data showed that the addition of pomegranate seeds reduced pH and modified the chromatics coordinate (L*, a*, b*, C*, h°) and firmness of the yoghurt samples. In addition, acidity, °Brix, and syneresis increased compared to the control. Thanks to their high anthocyanin content, pomegranate seeds considerably improved the antioxidant activity essentially for yoghurt enriched with frozen seeds. In addition, the supplementation of 20% of frozen seeds into yoghurt was the most appreciated by panelists and improved the sensory properties in comparison to other formulation. According to PCA, taste and appearance were the main criteria for the overall acceptability of yoghurt. After 28 days of storage, the reddish color was reinforced; however, the antioxidant activity of yoghurts was reduced. Overall, it can be concluded that pomegranate seeds can be used as a natural ingredient to develop a novel yoghurt with high nutritional properties.