感官评价及其在谷物制品中的应用现状

简要介绍了感官评价的定义、应用及其在食品工业中的重要性。重点阐述了感官评价在部分谷物制品评价中的应用,包括大米食味和小麦粉制品食用品质的感官评价。详细描述了大米、面条、面包、馒头品质的感官评价方法、相关研究及存在的问题等。     

Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers

Pulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad‐bean (Vicia faba), yellow‐pea and green‐pea (Pisum sativum) flours were each blended with wheat flour at 40% in the formulation of chemically leavened crackers. The effects of flour type and baking time on the physiochemical properties, sensory acceptability, nutritional composition and antioxidant activity of the crackers were observed in comparison with 100% wheat crackers. Broad‐bean crackers had the highest protein content and antioxidant activity (13 g per 100 g DM and 38.8 mgAAE per 100 g DM, respectively). Yellow‐pea crackers had the highest fibre content (12 g per 100 g DM). Physical dimensions and colour attributes were significantly affected by pulse‐flour substitution. Yellow‐pea and broad‐bean crackers were significantly preferred by consumers compared to the control, demonstrating the potential application of these flours to improve the eating quality and nutritional profile of crackers.     

Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics

Abstract: The staling of cakes enriched with untreated brans and endoxylanase‐treated brans was evaluated by monitoring the changes in physicochemical, thermal, and sensorial properties of cakes during 7‐d storage. Oat and rice bran were treated with different levels (0, 70, and 700 ppm) of an endoxylanase enzyme and added to cakes on 30% flour weight basis. Moisture losses, water activity, crumb firmness, starch retrogradation, and sensorial characteristics were used as staling indicators. Avrami‐type equations were efficiently used for modeling the starch retrogradation kinetics, while linear models most adequately described crumb firming kinetics. Cake staling induced an increase in crumb firmness and enthalpy of amylopectin retrogradation, and a decrease in crumb moisture and sensory quality and acceptability scores of cakes. Oat bran‐containing cakes better maintained their characteristics compared to the ones containing rice bran along the 7‐d storage. Endoxylanase treatment of brans delayed the changes naturally induced during staling in crumb moisture content, amylopectin retrogradation enthalpy, and crumb firmness in the respective cakes. Deterioration of the sensorial characteristics was slower for the cakes containing endoxylanase‐treated brans, as well. The level of endoxylanase treatment did not differentiate significantly (P < 0.05) any of the staling indicators. Overall, this study demonstrated that addition of endoxylanase‐treated brans can result in cakes with improved nutritional characteristics and increased shelf life. Practical Application: The results of the study show the potential of using enzymes to modify underutilized food sources that can be properly incorporated in baked goods, improving their nutritional value, their quality characteristics, and providing longer shelf life. The developed procedure and results can be utilized by the bakery industry to make high fiber and low cost bakery products with improved sensorial characteristics that are appealing to the consumers.     

Physicochemical and sensory attributes of gluten-free sourdough breads produced from underutilised African cereal flours and flour blends

To seek potential alternative(s) for imported wheat in the African baking industry, the physicochemical parameters and sensory attributes of sourdough breads developed from locally sourced underutilised cereals and their blends were assessed. Processed sorghum (Sorghum bicolour), finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum) and their composites (50:50) were used to produce sourdough. Sourdough and flour-sourdough blends (30% sourdough) were used in making gluten-free breads. The protein content of the breads ranged from 16.29% to 39.26%, whereas the fat, crude fibre, ash and carbohydrate contents fell between 14.02–18.80%, 0.55–1.22%, 1.90–3.32% and 42.16–65.61%, respectively. The calculated energy value of the gluten-free breads (405.99–446.39 Kcal per 100 g) exceeded that of wheat bread (396.43 Kcal per 100 g), while the specific loaf volume varied from 1.46 to 1.80 cm³ g⁻¹. Although the produced gluten-free breads have improved nutritional content compared to conventional wheat bread, they were at best moderately liked. This is perhaps due to the non-cohesive nature of the crumbs and psychological preference for known products. Further research targeted at improving the organoleptic properties of these sourdough breads is recommended.     

焙烤类谷物食品糖基化产物的定性、定量评价方法

糖基化产物与心血管疾病、糖尿病等多种慢性病的发生有关,因此对食品中糖基化产物含量的评价尤为重要。研究了不同酶解条件对结合态糖基化产物的释放,并且建立了以色度、吸光度、荧光强度等为考察指标综合评价不同反应途径的糖基化产物含量的体系。结果表明:分别采用E320μg/mL和640μg/mL酶解焙烤类谷类食物,40℃酶解36 h,结合态糖基化产物释放较为充分。谷物早餐中美拉德反应产物含量低于饼干和面包;荧光性晚期糖基化终产物含量大小依次为:饼干(1 890 AU/mg)面包(1 886 AU/mg)谷物早餐(1 678 AU/mg)。另外,早餐谷物中初期(A_(208))、中期糖基化产物(A_(360))显著高于饼干和面包(P0.05),而早餐谷物中期和末期糖基化反应产物(戊糖素、5-HMF和HMF)含量显著低于面包和饼干(P0.05)。     

豫西南小麦品种馒头制作适宜性研究

馒头是我国居民的传统主食之一。随着馒头机械化生产和市场化销售比例增加,馒头产业得到较快发展。在工业化馒头制作条件下,小麦品种特性及其面粉的馒头制作适宜性,尤其是面粉质量的稳定性,显著影响馒头的产品质量、消费体验及工业化生产的经济效益。选用豫西南地区生产上种植面积大、代表性较强的小麦品种为原料,分析其小麦粉品种的理化特性,研究馒头制作的适宜性及其小麦粉品种质量和馒头特性之间的关系。结果表明,豫西南小麦粉湿面筋含量较高,但面筋指数还有待改进;优质小麦占比有待提高;小麦粉色泽红绿值（a*值）、黄蓝值（b*值）、面筋指数、粉质参数的面团软化度、拉伸参数的拉伸面积及吹泡参数的面团延展性,是评价馒头粉质量的重要参考指标。小麦品种郑麦119、平麦998、陕道198、郑麦1342、郑麦1860比较适合制作馒头。     

婴幼儿谷类辅助食品中亚硝酸盐测定方法的改进

目的改进国标方法测定婴幼儿谷类辅助食品中亚硝酸盐含量。方法使用高峰氏Taka淀粉酶降解样品中的淀粉、蛋白质和脂肪,酶解后的样品经过滤,使用分光光度法测定亚硝酸盐含量。结果与国标方法相比,改进方法不需使用沉淀剂,过滤时间缩短,滤液澄清,方法回收率为92.7%～101.2%,相对标准偏差为0.64%～2.89%。结论经验证,改进后的方法能满足方法学要求,实验效率大大提高,可以满足产品质量控制的要求。     

我国粮食食品安全的现状、问题与对策

我国粮食食品发展迅速的同时,粮食食品的安全问题日渐突出。文章概括了我国粮食食品安全的现状,特别指出了米、面等粮食食品中存在的安全问题,并从生产、储备、加工、流通和消费多个环节分析了粮食食品安全问题产生的原因。针对当前粮食食品中存在的安全问题,提出了一些措施和对策,以期作为解决我国粮食食品安全问题的参考。     

A comparison of categorical beliefs about foods in children and young adults

Previous research has shown that foods often have reputations for weight gain that are not reflected in their calorie content. Categorical (good versus bad) beliefs concerning the weight-gain potential of foods have been shown in adults of all ages but have yet to be examined in children. In the present study, judgments of the weight-gain potential of common “healthy” and “unhealthy” foods were assessed in a group of children (mean age 11.1) and compared with those of college students (mean age 18.6). Results indicated that the children have assimilated categorical beliefs concerning ordinary foods and that fat content is the only nutrient characteristic that predicted weight-gain ratings. However, the children have not acquired these categorical beliefs to the degree of the college students that were examined. Specifically, the children (compared to the college students) showed a strong tendency to consider foods with more healthy reputations as greater weight-gain promoters. Perhaps children, whose beliefs about foods are still being shaped, may be more receptive to compensatory instruction by health care professionals concerning the weight-gain potential of foods.     

实时荧光PCR法测定婴幼儿谷类辅助食品中麸质过敏原成分

目的建立实时荧光PCR法检测婴幼儿谷类辅助食品中麸质过敏原成分的含量。方法样品加入淀粉酶液化后,采用试剂盒方法提取样品DNA,考察大麦Hordein基因、小麦Gliadin基因、黑麦Secl基因和燕麦Avenin基因检测方法的特异性、灵敏度和检出限,幵应用于检测实际样品。结果确定了实时荧光PCR反应体系条件,各个基因的检测方法具有特异性强且灵敏度高,检出限为0.1%。结论该方法操作简便,准确率高,适用于婴幼儿谷类辅助食品中麸质成分的检测。     

婴幼儿谷类辅助食品中脱氧雪腐镰刀菌烯醇污染水平及其风险评估

目的 了解我国市售婴幼儿谷类辅助食品(以下简称谷类辅食)脱氧雪腐镰刀菌烯醇(DON)污染情况并评估婴幼儿来源于谷类辅食的DON暴露风险。方法 在我国6省共采集了360份市售谷类辅食样品,包括米粉类183份、饼干类91份、面条类67份、其他类19份,检测每份样品中DON、3-乙酰脱氧雪腐镰刀菌烯醇(3-Ac-DON)和15-乙酰脱氧雪腐镰刀菌烯醇(15-Ac-DON)含量。分别采用点评估和简单分布评估方法估计3岁以下婴幼儿来源于谷类辅食的DON急性和慢性暴露风险。结果 谷类辅食DON检出率为60.3%(217/360),平均含量为116.3 μg/kg,最大值为1 198.7 μg/kg;面条类DON平均含量最高(342.7 μg/kg),其次为饼干类(173.0 μg/kg),米粉类最低(12.0 μg/kg)。3岁以下婴幼儿食用面条类辅食的DON急性暴露量可能超过成组急性参考剂量(ARfD)。食用谷类辅食的婴幼儿DON平均暴露量为0.27 μg/(kg·d),其中7.3%(243/3 320)的个体来源于谷类辅食的DON暴露量超过成组暂定每日最大耐受摄入量。不同年龄组谷类辅食食用者DON平均暴露量分别为0～<1岁0.22 μg/(kg·d)、1～<2岁0.31 μg/(kg·d)、2～<3岁0.37 μg/(kg·d)。面条类辅食对DON平均暴露量的贡献率最高,达77.8%。结论 在当前谷类辅食DON污染水平下,3岁以下婴幼儿来源于谷类辅食的DON暴露量可能存在健康风险,需要关注。     

谷物食品中红木素和降红木素的快速筛查方法的建立

该实验建立了超高效液相色谱-四级杆-飞行时间质谱（UPLC-Q-TOF/MS）快速筛查谷物食品中红木素和降红木素的分析方法。样品用5%醋酸乙腈溶液提取后,采用ZORBAX SB-C18色谱柱分离,以乙腈-0.1%甲酸水溶液（含5 mmol/L乙酸铵）为流动相,梯度洗脱,UPLC-Q-TOF/MS电喷雾正离子模式分析检测。以准分子离子峰的峰面积定量,以化合物的色谱保留时间、精确质量数及碎片离子的精确质量数定性。结果表明,红木素和降红木素分别在1.0～70 mg/kg、0.5～70 mg/kg范围内具有较好的线性关系,相关系数（R）均大于0.99,其定量限分别为1.0 mg/kg、0.5 mg/kg,样品的加标回收率在71.5%～110.6%范围内,相对标准偏差（RSD）均不高于10.2%。该方法简便、快速、准确性高,适用于批量谷物食品的快速筛查。     

Microbiological and mycotoxicological analyses of processed cereal-based complementary foods for infants and young children from the German market

This study investigated several food safety criteria in 38 different commercial products of processed cereal-based foods (PCF) from the German market. Microbiological assessment, followed by 16S RNA gene sequencing of suspect colonies, included aerobic mesophilic bacteria, moulds, Enterobacteriaceae, Cronobacter spp., and presumptive Bacillus cereus. Mycotoxin analyses were performed by enzyme immunoassays for deoxynivalenol (DON), zearalenone (ZEN), T-2/HT-2 toxins (T-2/HT-2; oat containing products only), ergot alkaloids (EA), and alternariol (AOH). No violative result above existing European Union regulations or international guidelines was obtained. Most samples had very low aerobic mesophilic cell counts (<2.0 × 10¹ CFU/g), the maximum was 9.6 × 10² CFU/g. A few samples contained low numbers of opportunistic pathogens, most notably Cronobacter sakazakii, Acinetobacter spp., Pantoea spp., and enterotoxigenic Bacillus wiedmannii. Levels of mycotoxin contamination were very low, well below European Union maximum limits. DON was found in 10 samples, at levels of 9–35 µg/kg. T-2/HT-2 were found in all 15 oat-based products (1–8 µg/kg). All samples were negative for ZEN and EA. A high number (n = 25) of samples yielded weakly positive results for the nonregulated AOH (0.4–2 µg/kg), but just three samples exceeded a level of 1 µg/kg. No relationship between cereal composition and analytical findings for microbiological parameters and mycotoxins could be found. As long as PCF meals are freshly prepared and consumed immediately after preparation, the risk from sporadically occurring opportunistic bacteria appears to be minimal.     

0～36月龄婴幼儿配方食品及婴幼儿辅助食品中糖含量分析

目的 了解我国市售婴幼儿配方食品（婴儿配方食品、较大婴儿配方食品和幼儿配方食品）及婴幼儿辅助食品（婴幼儿谷类辅助食品和罐装辅助食品）中葡萄糖、半乳糖、果糖、乳糖、蔗糖和麦芽糖的含量,为婴幼儿配方食品及婴幼儿辅助食品相关的食品安全标准管理提供数据支持。方法 根据随机抽样原则,采集国内市场常见的婴幼儿配方食品及婴幼儿辅助食品83例,涵盖婴幼儿配方食品、婴幼儿谷类辅助食品和婴幼儿罐装食品等,利用离子色谱-脉冲安培法对葡萄糖、半乳糖、果糖、乳糖、蔗糖和麦芽糖进行含量检测,并对检测结果进行分析。结果 婴幼儿配方食品中总糖含量的中位数为433.43～476.99 g/kg,其中乳糖占总糖的比均高于95%,乳糖含量由高至低分别为婴儿配方食品、较大婴儿配方食品和幼儿配方食品。婴幼儿谷类辅助食品中总糖检出率为36.8%,含量中位数为0～28.35 g/kg,其乳糖和蔗糖的中位数较高,为84.30和70.17 g/kg,而蔗糖在饼干第三四分位数（Q3）的含量较高,为53.43 g/kg。国产和原装进口配方食品的添加糖含量进行比对,差异没有统计学意义（P>0.05）。结论 我国市售的婴幼儿配方食品中乳...     

2018年河南省市售婴幼儿谷类辅助食品微生物污染状况调查

目的 了解河南省市售婴幼儿谷类辅助食品卫生状况,为食品安全风险评估及标准制定提供基础数据。方法 参照《2018年国家食品污染物和有害因素风险监测工作手册》提供方法进行采样和检测,在河南省共采集婴幼儿谷类辅助食品103份,对其进行肠杆菌科、蜡样芽胞杆菌、单核细胞增生李斯特菌和克罗诺杆菌属污染状况检测,对检测中可疑菌落采用基质辅助激光解吸电离飞行时间质谱进行鉴定。结果 103份样品中肠杆菌科和克罗诺杆菌属检出率分别为0.97%(1/103)和5.83%(6/103),均在婴幼儿即食谷物辅助食品中检出,产地集中在江西省和福建省,采样地点类型均为便利店/零售店,6份克罗诺杆菌属阳性样品中有5份样品标识为≥辅食添加初期。9份样品蜡样芽胞杆菌定量结果在10～10³ CFU/g范围,检出率为8.74%(9/103),样品产地包括广东省、江西省、福建省、黑龙江省和四川省,采样地点类型均为超市和便利店/零售店,其中有8份是婴幼儿即食谷物辅助食品。结论 河南省市售婴幼儿谷类辅助食品尤其是婴幼儿即食谷物辅助食品受到克罗诺杆菌属和蜡样芽胞杆菌污染,且这些阳性产品中大多数标识的适用年龄为≥辅食添加初期,由此带来的食品安全风险较大,建议婴幼儿即食谷物辅助食品添加克罗诺杆菌属和蜡样芽胞杆菌微生物限量,降低由此带来的食品安全隐患。     

Development and evaluation of products from cassava flour as new alternatives to wheaten breads

Egg white with margarine, and xanthan gum, have been used to produce alternative breads from cassava flour fortified with 200 g kg^?1 soya flour. All the additives increased the amount of air entrapped in the cassava batters at the mixing stage, as indicated by their lower batter densities. The lower the batter density the higher was the maximum gas retention volume attained in the 60 min fermentation stage. However, final loaf volume also depends on the stability of the batter; egg white primarily acts as a stabiliser. Margarine, and more significantly egg white, reduced the extent of starch gelatinisation and solubilisation in the bread. Breads made with locally available egg white and margarine are sensorily acceptable to Nigerian consumers and have very good keeping qualities.     

Starch determination,amylose content and susceptibility to in vitro amylolysis in flours from the roots of 25 cassava varieties

BACKGROUND: Cassava cultivars are classified following different criteria, such as cyanogenic glucoside content or starch content. Here, flours from the roots of 25 cassava varieties cultivated simultaneously in a single plantation, were characterized in terms of starch content (SC), amylose content (AC), α‐amylolysis index (AI) and gel formation ability. Resistant starch content (RS) was measured in 10 of the samples. RESULTS: Cassava flours exhibited high SC, low AC and low AI values, with differences among varieties. Cluster analysis based on these parameters divided the cultivars in four groups differing mainly in SC and AC. AI and AC were inversely correlated (r = ? 0.59, P < 0.05) in 18 of the cultivars, suggesting AC as an important factor governing the susceptibility to enzymatic hydrolysis of starch in raw cassava. Differences in susceptibility to amylolysis, assessed by RS, were also recorded in the sample subset analyzed. Most flours yielded pastes or gels upon heating and cooling. Gels differed in their subjective grade of firmness, but none exhibited syneresis, confirming the low retrogradation proclivity of cassava starch. CONCLUSION: Some differences were found among cassava samples, which may be ascribed to inter‐cultivar variation. This information may have application in further agronomic studies or for developing industrial uses for this crop. Copyright © 2011 Society of Chemical Industry     

Chemical,biological and sensory evaluation of pasta products supplemented with α‐galactoside‐free lupin flours

α‐Galactoside‐free lupin flour has been used to supplement durum wheat semolina flour in order to increase the nutritive value of pasta products. Supplemented pasta products had a shorter cooking time, higher cooking water absorption, cooking loss and protein loss in water than control pasta prepared with only semolina. Sensory evaluation of cooked pastas showed that products supplemented with 80 g kg^?1 of α‐galactoside‐free Lupinus angustifolius var. Emir flour or with 100 g kg^?1 of α‐galactoside‐free Lupinus angustifolius var. Troll flour showed the same acceptability by panellists as the semolina pasta. These levels of supplementation were selected for further studies. The cooked α‐galactoside‐free lupin/semolina pastas showed higher amounts of protein, dietary fibre, calcium, phosphorus, magnesium, zinc and antioxidant capacity than control pasta and a reasonable level of vitamin B₁, vitamin B₂ and vitamin E. Biological assessment of cooked pastas indicated that the true protein digestibility did not change after the fortification of semolina but protein efficiency ratio increased sharply in the pasta supplemented with α‐galactoside‐free lupin flours (2.07 and 1.92 for Emir and Troll lupin varieties, respectively) in comparison with the control pasta (1.11). It is concluded that the α‐galactoside‐free lupin flours are an adequate ingredient to improve the nutritional quality of pasta products without adding flatulent oligosaccharides. Copyright © 2006 Society of Chemical Industry     

《婴幼儿谷类辅助食品》(GB 10769—2010)跟踪评估研究

目的 了解我国监督部门、检验机构和生产企业对GB 10769-2010《婴幼儿谷类辅助食品》的依从性和贯彻实施情况,以期为今后标准的制修订提供资料.方法 通过现况调查,了解婴幼儿谷类辅助食品主产区的监管部门、检验机构和生产企业的基本情况、对标准条款的理解、各项指标的检测能力和标准的实施情况,收集标准执行过程中遇到的主要问题以及反馈的意见和建议.结果 向监督部门、检验机构和生产企业分别发放问卷176、90和56份,有效问卷回收率分别为95.5％、91.1％和85.7％,不同部门均认为标准的整体合理程度较高(89.3％、90.2％、95.9％),收集的反馈意见分别为235、231和207条,大型、外资企业和监督部门、检验机构中从事食品监管和检验工作时间较长以及标准使用频率较高、积极参加各项培训活动的人员反馈问题相对较多.其中产品分类、原料要求、基本营养成分、污染物和真菌毒素限量部分的反馈意见相对集中.结论 通过跟踪调查发现标准整体合理程度较高,部分指标需要跟进新的风险评估结果并及时更新指标值,某些重点营养素亟需出台配套的国标检验方法.加大监管部门、中小企业标准培训的力度和深度,并发挥媒体在标准宣贯中的积极作用,对各方正确执行标准有重要意义.