期刊
CARBOHYDRATE POLYMERS
卷 198, 期 -, 页码 620-630出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2018.06.078
关键词
Nano-bacterial cellulose (Nano-BC); Fat replacer; Textural properties; Rheological properties; Emulsifying properties; Ice cream model
资金
- National Natural Science Foundation of China [31771991, 31601497]
The influences of nano-bacterial cellulose (Nano-BC)/soy protein isolate (SPI) complex gel on the textural, rheological, and sensory properties of the ice cream model were investigated. Nano-BC/SPI mixtures with different ratios (Nano-BC:SPI, 1:20, 1:15, 1:10, and 1:5 w/w) were prepared with constant total solid content (16%). Compared with pure SPI, the thermal stability, textural, rheological and emulsifying properties of nano-BC/SPI mixtures were improved. Microstructure of nano-BC/SPI complex gels showed that low doses of nano-BC (1:20, 1:15, and 1:10) had good compatibility with SPI matrix according to images of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Nano-BC/SPI (1:20) had the most similar textural properties to the cream. When 20% of nano-BC/SPI (1:20) mixture was added into ice cream as the cream substitute, the anticipated ice cream with low calorie, melting resistance, and good textural properties was achieved.
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