<br>基于豆浆和芝麻奶的植物冰淇淋的结构、热和流变特性的定性分析,Food Science & Nutrition

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基于豆浆和芝麻奶的植物冰淇淋的结构、热和流变特性的定性分析
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2021-01-09 , DOI: 10.1002/fsn3.2037
Sajad Ghaderi ₁ , Mostafa Mazaheri Tehrani ₂ , Mohammad Ali Hesarinejad ₃

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本研究的目的是研究大豆和芝麻奶冰淇淋的结构、物理化学和流变特性，以优化其配方。与传统冰淇淋（用牛奶生产）相比，优化冰淇淋的溢出率是可以接受的。优化后的冰淇淋的硬度和稠度显着高于传统冰淇淋 ( p < .05)，但内聚性较低。所有样品都表现出假塑性行为，幂律模型在描述其流变行为方面具有很高的效率（ R ² ≥ .99）。最低的跨度值、最低的平均颗粒直径和最高的平均颗粒表面积，因此，最稳定和均匀的样品与传统冰淇淋相关，其次是优化的植物冰淇淋。传统冰淇淋和优化冰淇淋结构中的气泡数量显着 ( p < .05) 高于其他样品。大豆冰淇淋的_Tg最低（-58.04℃），而传统冰淇淋的_Tg最高（-55.05℃）。与植物性样品（尤其是大豆冰淇淋）不同，传统冰淇淋的冰含量（IC）最低，不冻水（UFW）最高，冷冻水（FW）最低。总体而言，与对照样品相比，该冰淇淋在感官属性方面更容易被接受，可以作为新颖、高品质、适销对路的冰淇淋提供给消费者。

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Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks

The aim of this study was to investigate the structural, physicochemical, and rheological properties of soy and sesame milk‐based ice cream in order to optimize its formula. The overrun percentage of the optimized ice cream was acceptable compared to the conventional ice cream (produced with cow milk). The hardness and consistency of the optimized ice cream were significantly (p < .05) higher than those of the conventional one, while its cohesiveness was lower. All the samples showed the pseudoplastic behavior and the power‐law model had a high efficiency (R² ≥ .99) in describing their rheological behavior. The lowest span value, the lowest mean particle diameter, and the highest mean particle surface area, and thus, the most stable and homogenous samples were associated with the conventional ice cream followed by the optimized plant one. The number of air bubbles in the structure of the conventional and optimized ice creams was significantly (p < .05) higher than in the other samples. The soy ice cream had the lowest T_g (−58.04°C), whereas the conventional one had the highest T_g (−55.05°C). Unlike the plant‐based samples, especially the soy ice cream, the conventional ice cream had the lowest ice content (IC), the highest unfreezable water (UFW), and the lowest frozen water (FW). Overall, this ice cream was more acceptable in terms of sensory attributes in comparison with the control sample and could be supplied to consumers as a novel, high‐quality, and marketable ice cream.

更新日期：2021-03-15

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