Consumers increasingly seck foods that are palatable,healthful,and cnvironmcntally friendly.Plant-bascd yogurts address these consumer prcfcrences,gaining popularity over timc.However,plant-based yogurts face challeng...Consumers increasingly seck foods that are palatable,healthful,and cnvironmcntally friendly.Plant-bascd yogurts address these consumer prcfcrences,gaining popularity over timc.However,plant-based yogurts face challenges with inferior stability and lack the smooth,delicatc mouthfccl found in traditional dairy yogurts.Thereforc,it is csscntial to identify the factors influcncing the mouthfeel and stability of plant-based yogurts.The revicw starts with discussing the oral pcrocption proccsses of semisolid food mouthfeel and the prefcrence of consumers for the mouthfecl of plant-bascd yogurts.Subscquent scctions dclve into the impacts of the componcnts of plant-bascd raw materials,the distinct characteristics of fermentation culturcs,and the ramifications of various processing techniqucs on the texture and mouthfeel of the yogurt.The mouthfeel perception of scmisolid foods undergocs a dynamic progression,initially shaped by the food's rhcological attributes and latcr by its tribological qualitics.Factors such as the composition of plant-based ingredients,the incorporation of oils and thickencrs,the cxtracellular polysaccharides(EPS)production capabilitics of culturcs,and specific hcat trcatment paramcters profoundly influcnce the gcl texture or mouthfeel of plant-based yogurts.Hence,based on the ingredicnt composition,appropriate additives and processing tochniqucs should be cmployod to produce plant-bascd yogurts with an optimal mouthfecl and cnhanced stability.展开更多
口感是口腔给药系统(oral drug delivery system,ODDS)制剂处方研究设计的重要内容。传统的感官评价结果严重受制于受试者的个体差异,重现性较差,难以客观量化。鉴于此,介绍了其他学科领域口感评价的一些新技术、新方法,重点对药物在口...口感是口腔给药系统(oral drug delivery system,ODDS)制剂处方研究设计的重要内容。传统的感官评价结果严重受制于受试者的个体差异,重现性较差,难以客观量化。鉴于此,介绍了其他学科领域口感评价的一些新技术、新方法,重点对药物在口腔中的味觉、黏附性、黏膜刺激性、沙砾感等新型评价方法进行了评述,以期为中药ODDS的质量评价及开发利用提供方法学借鉴。展开更多
探索浓缩乳清蛋白(whey protein concentrate,WPC)是否参与淀粉糊化过程及复合质量分数对淀粉-WPC复合体系润滑特性的影响,选取聚二甲基硅氧烷作为摩擦副,模拟口腔加工条件对淀粉-WPC复合体系的润滑特性进行研究。结果显示:在口腔加工的...探索浓缩乳清蛋白(whey protein concentrate,WPC)是否参与淀粉糊化过程及复合质量分数对淀粉-WPC复合体系润滑特性的影响,选取聚二甲基硅氧烷作为摩擦副,模拟口腔加工条件对淀粉-WPC复合体系的润滑特性进行研究。结果显示:在口腔加工的0~60 s时间范围,WPC参与和未参与淀粉糊化,2种复合方式得到复合体系的润滑性能存在显著差异(P<0.05),且在不同植物源淀粉间存在显著差异(P<0.05);在WPC复合质量分数1%~7%范围内,WPC的复合显著提升了原淀粉凝胶体系的润滑特性,且WPC质量分数对复合体系润滑特性提升呈非线性关系具有正显著影响(P<0.05)。该研究为提升淀粉蛋白质基质食品的质地口感提供理论参考。展开更多
基金supported by Hubei Provincial Natural science Foundation for Distinguished Young scholars(2022CFA085)HZAU-AGIS cooperation Fund(SZYJY2022020).
文摘Consumers increasingly seck foods that are palatable,healthful,and cnvironmcntally friendly.Plant-bascd yogurts address these consumer prcfcrences,gaining popularity over timc.However,plant-based yogurts face challenges with inferior stability and lack the smooth,delicatc mouthfccl found in traditional dairy yogurts.Thereforc,it is csscntial to identify the factors influcncing the mouthfeel and stability of plant-based yogurts.The revicw starts with discussing the oral pcrocption proccsses of semisolid food mouthfeel and the prefcrence of consumers for the mouthfecl of plant-bascd yogurts.Subscquent scctions dclve into the impacts of the componcnts of plant-bascd raw materials,the distinct characteristics of fermentation culturcs,and the ramifications of various processing techniqucs on the texture and mouthfeel of the yogurt.The mouthfeel perception of scmisolid foods undergocs a dynamic progression,initially shaped by the food's rhcological attributes and latcr by its tribological qualitics.Factors such as the composition of plant-based ingredients,the incorporation of oils and thickencrs,the cxtracellular polysaccharides(EPS)production capabilitics of culturcs,and specific hcat trcatment paramcters profoundly influcnce the gcl texture or mouthfeel of plant-based yogurts.Hence,based on the ingredicnt composition,appropriate additives and processing tochniqucs should be cmployod to produce plant-bascd yogurts with an optimal mouthfecl and cnhanced stability.
文摘口感是口腔给药系统(oral drug delivery system,ODDS)制剂处方研究设计的重要内容。传统的感官评价结果严重受制于受试者的个体差异,重现性较差,难以客观量化。鉴于此,介绍了其他学科领域口感评价的一些新技术、新方法,重点对药物在口腔中的味觉、黏附性、黏膜刺激性、沙砾感等新型评价方法进行了评述,以期为中药ODDS的质量评价及开发利用提供方法学借鉴。
文摘探索浓缩乳清蛋白(whey protein concentrate,WPC)是否参与淀粉糊化过程及复合质量分数对淀粉-WPC复合体系润滑特性的影响,选取聚二甲基硅氧烷作为摩擦副,模拟口腔加工条件对淀粉-WPC复合体系的润滑特性进行研究。结果显示:在口腔加工的0~60 s时间范围,WPC参与和未参与淀粉糊化,2种复合方式得到复合体系的润滑性能存在显著差异(P<0.05),且在不同植物源淀粉间存在显著差异(P<0.05);在WPC复合质量分数1%~7%范围内,WPC的复合显著提升了原淀粉凝胶体系的润滑特性,且WPC质量分数对复合体系润滑特性提升呈非线性关系具有正显著影响(P<0.05)。该研究为提升淀粉蛋白质基质食品的质地口感提供理论参考。
