影响凝胶甜味的关键质构因素分析

doi:10.3969/j.issn.1673-1689.2023.07.004

首页 > 过刊浏览>2023年第42卷第7期 >28-36. DOI:10.3969/j.issn.1673-1689.2023.07.004

影响凝胶甜味的关键质构因素分析
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                        10.3969/j.issn.1673-1689.2023.07.004
                    
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Analysis of Key Texture Factors Affecting Gel Sweetness

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摘要:

为了确定影响凝胶甜味的关键质构因素，建立了具有不同质构特征的9种凝胶，采用描述性分析评价其甜味及质构特征，并通过扫描实际咀嚼过程中形成的凝胶碎片进行验证。结果表明，影响凝胶中甜味释放的关键质构因素是易碎性和凝聚性。凝胶碎片扫描结果显示，易碎性较强、凝聚性较弱的样品会形成更多的凝胶碎片和更大的凝胶总表面积，这可能是导致样品甜味更强的原因。此外，较低易碎性样品的甜味还受到润湿性的调控，而高易碎性样品则不受影响。高硬度和低弹性的样品会形成棱角更清晰的凝胶碎片，导致在吞咽前需要经过更多次数的咀嚼，生成更多的凝胶碎片，间接增强凝胶的甜味。

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To determine the key texture factors affecting the sweetness of gels, nine gels with different texture characteristics were established in this study. Their sweetness and texture characteristics were evaluated by descriptive analysis and verified by scanning gel fragments formed during oral chewing. According to the results, fragility and cohesiveness were the key texture factors that influenced the sweetness of gels. The results of gel fragment scanning showed that the samples with stronger friability and weaker cohesiveness produced more gel fragments and larger total surface area, which might be the reason for the stronger sweetness of the samples. Moreover, the sweetness of samples with lower fragility was also regulated by the moisture release, whereas that of samples with higher fragility was unaffected. The higher hardness and lower elasticity of the samples led to the formation of gel fragments with sharper edges, which required more chewing before swallowing, and resulted in more gel fragments, indirectly enhancing the sweetness of the gel.

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潘淑靓,宋佳慧,夏熠珣,徐菲菲,钟芳.影响凝胶甜味的关键质构因素分析[J].食品与生物技术学报,2023,42(7):28-36.

PAN Shuliang, SONG Jiahui, XIA Yixun, XU Feifei, ZHONG Fang. Analysis of Key Texture Factors Affecting Gel Sweetness[J]. Journal of Food Science and Biotechnology,2023,42(7):28-36.

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在线发布日期: 2023-07-31
出版日期: 2023-07-25

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