摘要
以Olestra为脂肪替代物替代休闲蛋糕配方中的部分脂肪(替代率分别为质量分数25%、50%、75%),研究其对面糊的密度、微观结构及流变学特性的影响,并对休闲蛋糕产品的理化参数、质构、感官评定进行研究。结果表明:当脂肪替代率为25%时,休闲蛋糕面糊流变特性和休闲蛋糕品质和对照组差别不大;脂肪替代率为50%时,会显著增大面糊密度,减少面糊中气泡数目,降低休闲蛋糕比容。TPA结果表明添加脂肪替代物会使休闲蛋糕的硬度和咀嚼度显著增加。
The effect of partial fat substitution with olestra in different proportions （25%, 50% and 75%） on paste density, microstructure and rheological properties and physiochemical parameters, texture and sensory characteristics of snack cakes was studied. At a fat substitution level of 25%, only little differences in rheological properties of flour paste and the quality of snack cakes were observed compared with control group. Fat substitution at a level of 50% resulted in an obvious increase in paste density and a decrease in the number of gas bubbles and the specific volume of snack cakes. TPA showed that the hardness and chewiness of snack cakes could be markedly improved by fat substitution with olestra.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第1期1-7,共7页
Food Science
基金
国家自然科学基金项目(31071595
20576046)
美国农业部国际合作项目[A-(86269)]
国家农业科技成果转化资金项目(2009GB23600520
2011GB2C100017)
广东省-教育部产学研结合项目(2011B090400592)
