期刊
FOOD RESEARCH INTERNATIONAL
卷 137, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2020.109605
关键词
SPI; Carrageenan; Vanilla flavor; Microwave; Odor; Taste; 4D printing
资金
- National Natural Science Foundation Program of China [3187101297]
- China State Key Laboratory of Food Science and Technology Innovation Project [SKLF-ZZA-201706]
- 111 Project [BP0719028]
- Jiangsu Province (China) Collaborative Innovation Center for Food Safety and Quality Control Industry Development Program
- Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology [FMZ202003]
The aim of this study is to establish food 4D printing products with the property of automatic flavor change by the post-printing application of microwave as an external thermal stimulus. The combination of a formulation comprised of soybean protein isolate (SPI), k-carrageenan (CAR) and vanilla flavor (VNL) was used as printing material. The change in flavor profile was observed by the level of external heat stimulus as a 4D effect. The results of e-nose revealed a significant difference (P < 0.05) in sensors 2, 5, 6, 9, 10, 12 and 13 in the sample added with vanilla flavor meanwhile GC-MS detected 25 volatiles compounds. Notably, four new generated flavor compounds (1-Octen-3-ol, Maltol, Ethyl maltol and eugenal) were identified when added with vanilla flavor. Moreover, e-tongue results indicated the taste characteristics of the sample with vanilla flavor presenting more intense bitterness, astringency, umami, richness and saltiness. The rheological property and water distribution (LF-NMR) determined at different concentrations levels of carrageenan showed that SPI gel made with 3% (w/v) carrageenan was the most suitable for 3D printing among all three concentrations considered in this study. Overall, the results can conclude that the addition of carrageenan and post-printing microwave heating at an optimum level of microwave power enhanced the printability and flavor of SPI gel.
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