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A novel fat replacer composed by gelatin and soluble dietary fibers from black bean coats with its application in meatballs
LWT - Food Science and Technology ( IF 6.0 ) Pub Date : 2019-12-30 , DOI: 10.1016/j.lwt.2019.109000
Yuge Niu , Huicheng Fang , Tianyou Huo , Xiangjun Sun , Qiang Gong , Liangli Yu

Different edible composite gels were produced by soluble dietary fibers from black bean coats (SDF) and gelatin cross linked by calcium chloride and/or transglutaminase (TGase), which were named as IPN and semi-IPN. The gels were added to produce low-fat meatballs and compared with the control samples (20% fat added). The effects of the SDF-gelatin composite gels on cooking yield, shrinkage, color and texture of low-fat meatballs were detected. Addition of composite gels increased the content of moisture, ash, protein, Na, and Ca. Meanwhile, the composite gels had significant impact on the parameters of the L*(brightness), a*(redness) and b*(yellowness) of meatballs. The composite gels reduced the hardness and chewiness, and increased the springiness of meatballs except for SDF-semi-IPN. The results suggested that the novel composed gels with cross-linking structure could be developed as ideal fat replacers in food processing.



中文翻译:

由明胶和黑豆皮中的可溶性膳食纤维组成的新型脂肪替代品,其在肉丸中的应用

可溶性膳食纤维由黑豆皮(SDF)和通过氯化钙和/或转谷氨酰胺酶(TGase)交联的明胶制成,被称为IPN和半IPN,从而制成了不同的可食用复合凝胶。加入凝胶以产生低脂肉丸,并与对照样品(添加20%脂肪)进行比较。检测了SDF-明胶复合凝胶对低脂肉丸的烹饪产量,收缩率,颜色和质地的影响。复合凝胶的添加增加了水分,灰分,蛋白质,Na和Ca的含量。同时,复合凝胶对肉丸的L *(亮度),a *(红色)和b *(黄色)的参数有显着影响。除了SDF-semi-IPN,复合凝胶降低了硬度和耐嚼性,并增加了肉丸的弹性。

更新日期:2019-12-30
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