Effect of Solid Fat Content in Fat Droplets on Creamy Mouthfeel of Acid Milk Gels.
Effect of Solid Fat Content in Fat Droplets on Creamy Mouthfeel of Acid Milk Gels.
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脂滴中固体脂肪含量对酸乳凝胶奶油口感的影响
DOI：
10.3390/foods11192932
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发表时间：
2022-09-20
期刊：
影响因子：
--
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中科院分区：
文献类型：
--
作者：
先前的研究表明，具有较高固体脂肪含量（SFC）的乳剂与较高的口腔聚结水平和脂肪相关感知有关。然而，脂肪滴中SFC对乳剂填充凝胶的脂肪相关属性的影响尚未完全阐明。研究了超临界流体对酸乳凝胶乳状液稳定性的影响。制备了SFC值为10.61%~ 85.87%的5种混合乳脂。混合乳脂中的晶体均为针状，但起始熔化温度变化较大。然后将混合乳脂肪与脱脂乳混合以制备酸性乳凝胶（EG 10-EG 85，脂肪含量3.0%）。模拟口腔加工后，凝胶团的粒径分布和共聚焦图像显示，液滴聚结程度由大到小的顺序为EG 40> EG 20> EG 60> EG 10 ≥ EG 85。在50/s的剪切速率下测量的团状凝胶之间的表观粘度没有显著差异，但是通过摩擦学方法在20 mm/s下测量的摩擦系数与聚结结果呈负相关。此外，定量描述性分析和时间优势的感觉分析表明，SFC显着影响评级的融化，口腔涂层，光滑度和整体奶油，以及感知序列和持续时间的融化，光滑度和口腔涂层的酸性牛奶凝胶。总体而言，我们的研究强调了脂肪滴中的中间SFC在酸性乳凝胶的奶油色上的作用，这可能有助于开发具有理想感官知觉的低脂食品。
Previous studies have shown that emulsions with higher solid fat content (SFC) are related to a higher in-mouth coalescence level and fat-related perception. However, the effect of SFC in fat droplets on the fat-related attributes of emulsion-filled gels has not been fully elucidated. In this study, the effect of SFC on the creamy mouthfeel of acid milk gel was investigated. Five kinds of blended milk fats with SFC values ranging from 10.61% to 85.87% were prepared. All crystals in the blended milk fats were needle-like, but the onset melting temperature varied widely. Blended milk fats were then mixed with skim milk to prepare acid milk gels (EG10–EG85, fat content 3.0%). After simulated oral processing, the particle size distribution and confocal images of the gel bolus showed that the degree of droplet coalescence in descending order was EG40 > EG20 > EG60 > EG10 ≥ EG85. There was no significant difference in apparent viscosity measured at a shear rate of 50/s between bolus gels, but the friction coefficients measured at 20 mm/s by a tribological method were negatively correlated with the coalescence result. Furthermore, quantitative descriptive analysis and temporal dominance of sensations analysis showed that SFC significantly affected the ratings of melting, mouth coating, smoothness and overall creaminess, as well as the perceived sequence and the duration of melting, smoothness and mouth coating of acid milk gels. Overall, our study highlights the role of intermediate SFC in fat droplets on the creamy mouthfeel of acid milk gels, which may contribute to the development of low-fat foods with desirable sensory perception.
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影响因子：
10.7
作者：
de Lavergne, M. Devezeaux;van Delft, M.;Stieger, M.
通讯作者：
Stieger, M.
影响因子：
8.8
作者：
Liu, Chunhuan;Zheng, Zhaojun;Liu, Yuanfa
通讯作者：
Liu, Yuanfa
影响因子：
9.9
作者：
Goibier, Lucie;Lecomte, Sophie;Faure, Chrystel
通讯作者：
Faure, Chrystel
影响因子：
15.3
作者：
de Wijk, R. A.;Terpstra, M. E. J.;Prinz, J. F.
通讯作者：
Prinz, J. F.
影响因子：
10.7
作者：
Nguyen, Phuong T. M.;Kravchuk, Olena;Prakash, Sangeeta
通讯作者：
Prakash, Sangeeta