Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100844 |
Resumo: | Abstract The high-methoxyl pectin of citrus was used to prepare a fat substitute and applied to the processing technology of moon-cake skin. The physical, chemical, and sensory properties of fat substitutes and prepared moon-cake skins were studied by selecting texture properties, rheological properties, water distribution, and water-holding capacity. Results showed that the gel hardness of glucan–sucrose (G-SG) (glucan/sucrose = 4:6) as synergistic gel was 6.23 ± 0.10 N, the elasticity was 3.97 ± 0.03 mm, the adhesive viscosity was 4.87 ± 0.20 N, the chewiness was 16.87 ± 0.51 mj, the water-holding capacity was 98.33%, and the gel obtained from sucrose (SG) as gelation agent had no significant difference (P > 0.05). The consistency coefficient and thixotropic circle area of G-SG was larger than that of SG. Through dynamic viscoelastic scanning, we found that the tanδ of G-SG was smaller, and it had stronger hydrophobic interaction and stronger fluid properties after high-speed shear. It also more easily maintained a flow state similar to oil. G-SG was further applied to the processing technology of low-fat moon-cake skin. The color of the prepared low-fat moon-cake skin darkened, the water-holding capacity was enhanced, the fat content decreased from 22.21% ± 0.54% to 14.07% ± 0.57%, the oil droplets enlarged, and flocculation strengthened. Results of texture-characteristic and sensory-score analyses showed no significant difference (P > 0.05) from the control group when the oil substitution amount was 40%. At this time, the total sensory score was 41.71 ± 2.02. |
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Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skinhigh-methoxyl pectin of citrusgelfat substitutemoon-cake skinsensory evaluationAbstract The high-methoxyl pectin of citrus was used to prepare a fat substitute and applied to the processing technology of moon-cake skin. The physical, chemical, and sensory properties of fat substitutes and prepared moon-cake skins were studied by selecting texture properties, rheological properties, water distribution, and water-holding capacity. Results showed that the gel hardness of glucan–sucrose (G-SG) (glucan/sucrose = 4:6) as synergistic gel was 6.23 ± 0.10 N, the elasticity was 3.97 ± 0.03 mm, the adhesive viscosity was 4.87 ± 0.20 N, the chewiness was 16.87 ± 0.51 mj, the water-holding capacity was 98.33%, and the gel obtained from sucrose (SG) as gelation agent had no significant difference (P > 0.05). The consistency coefficient and thixotropic circle area of G-SG was larger than that of SG. Through dynamic viscoelastic scanning, we found that the tanδ of G-SG was smaller, and it had stronger hydrophobic interaction and stronger fluid properties after high-speed shear. It also more easily maintained a flow state similar to oil. G-SG was further applied to the processing technology of low-fat moon-cake skin. The color of the prepared low-fat moon-cake skin darkened, the water-holding capacity was enhanced, the fat content decreased from 22.21% ± 0.54% to 14.07% ± 0.57%, the oil droplets enlarged, and flocculation strengthened. Results of texture-characteristic and sensory-score analyses showed no significant difference (P > 0.05) from the control group when the oil substitution amount was 40%. At this time, the total sensory score was 41.71 ± 2.02.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100844Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.92121info:eu-repo/semantics/openAccessXU,XinyuZHANG,HuiminLI,LinSUN,LilanJIA,BinYANG,HujunZUO,Fengeng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000100844Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin |
title |
Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin |
spellingShingle |
Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin XU,Xinyu high-methoxyl pectin of citrus gel fat substitute moon-cake skin sensory evaluation |
title_short |
Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin |
title_full |
Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin |
title_fullStr |
Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin |
title_full_unstemmed |
Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin |
title_sort |
Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin |
author |
XU,Xinyu |
author_facet |
XU,Xinyu ZHANG,Huimin LI,Lin SUN,Lilan JIA,Bin YANG,Hujun ZUO,Feng |
author_role |
author |
author2 |
ZHANG,Huimin LI,Lin SUN,Lilan JIA,Bin YANG,Hujun ZUO,Feng |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
XU,Xinyu ZHANG,Huimin LI,Lin SUN,Lilan JIA,Bin YANG,Hujun ZUO,Feng |
dc.subject.por.fl_str_mv |
high-methoxyl pectin of citrus gel fat substitute moon-cake skin sensory evaluation |
topic |
high-methoxyl pectin of citrus gel fat substitute moon-cake skin sensory evaluation |
description |
Abstract The high-methoxyl pectin of citrus was used to prepare a fat substitute and applied to the processing technology of moon-cake skin. The physical, chemical, and sensory properties of fat substitutes and prepared moon-cake skins were studied by selecting texture properties, rheological properties, water distribution, and water-holding capacity. Results showed that the gel hardness of glucan–sucrose (G-SG) (glucan/sucrose = 4:6) as synergistic gel was 6.23 ± 0.10 N, the elasticity was 3.97 ± 0.03 mm, the adhesive viscosity was 4.87 ± 0.20 N, the chewiness was 16.87 ± 0.51 mj, the water-holding capacity was 98.33%, and the gel obtained from sucrose (SG) as gelation agent had no significant difference (P > 0.05). The consistency coefficient and thixotropic circle area of G-SG was larger than that of SG. Through dynamic viscoelastic scanning, we found that the tanδ of G-SG was smaller, and it had stronger hydrophobic interaction and stronger fluid properties after high-speed shear. It also more easily maintained a flow state similar to oil. G-SG was further applied to the processing technology of low-fat moon-cake skin. The color of the prepared low-fat moon-cake skin darkened, the water-holding capacity was enhanced, the fat content decreased from 22.21% ± 0.54% to 14.07% ± 0.57%, the oil droplets enlarged, and flocculation strengthened. Results of texture-characteristic and sensory-score analyses showed no significant difference (P > 0.05) from the control group when the oil substitution amount was 40%. At this time, the total sensory score was 41.71 ± 2.02. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100844 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100844 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.92121 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126333244145664 |