• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of texture studies >The addition effect of Tunisian date seed fibers on the quality of chocolate spreads
【24h】

The addition effect of Tunisian date seed fibers on the quality of chocolate spreads

机译：突尼斯枣籽纤维对巧克力酱品质的附加影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Novel chocolate spreads were enriched by soluble and insoluble dietary fibers from Tunisian Deglet Nour date seeds at 1, 2, 3, 4, and 5% levels in the conventional chocolate spread. Defatted Deglet Nour date seeds, date seed soluble fiber concentrate (DSSFC) and date seed insoluble fiber concentrate (DSIFC) were characterized by high levels of dietary fibers (80-90%). Chocolate spread enriched with 5% of DSSFC presented the highest oil binding capacity (304.62%) compared to the control (102%). Whatever the DSIFC and DSSFC incorporation levels, no significant difference was recorded between the firmness, chewiness, and adhesiveness of prepared chocolate spreads compared to the control (p < .05). Sensory evaluation revealed that all prepared chocolate spreads enriched by DSIFC and DSSFC were accepted by panelists. These results indicated the value of date seeds as new source of dietary fibers to develop chocolate spread and could also improve health benefits and functional properties.
机译：突尼斯Deglet Nour枣种子的可溶性和不溶性膳食纤维丰富了新型巧克力酱，其含量为常规巧克力酱的1、2、3、4和5％。脱脂的Deglet Nour枣籽，枣籽可溶性纤维浓缩物（DSSFC）和枣籽不溶纤维浓缩物（DSIFC）的特点是高含量的膳食纤维（80-90％）。与对照组（102％）相比，富含5％DSSFC的巧克力酱具有最高的油结合能力（304.62％）。无论DSIFC和DSSFC的掺入水平如何，与对照相比，制备的巧克力酱的硬度，耐嚼性和粘附性之间均未发现明显差异（p <.05）。感官评估显示，小组成员接受了所有通过DSIFC和DSSFC浓缩的巧克力酱。这些结果表明，枣籽作为膳食纤维发展巧克力酱的新来源的价值，还可以改善健康状况和功能特性。

著录项

  • 来源
    《Journal of texture studies》 |2017年第2期|143-150|共8页
  • 作者

    Bouaziz Mohamed Ali; Abbes Fatma; Mokni Abir; Blecker Christophe; Attia Hamadi; Besbes Souhail;

  • 作者单位

    Ecole Natl Ingenieurs Sfax, Lab Analyse Valorisat & Secur Alimentaire, Route Soukra, Sfax 3038, Tunisia;

    Ecole Natl Ingenieurs Sfax, Lab Analyse Valorisat & Secur Alimentaire, Route Soukra, Sfax 3038, Tunisia;

    Ecole Natl Ingenieurs Sfax, Lab Analyse Valorisat & Secur Alimentaire, Route Soukra, Sfax 3038, Tunisia;

    Univ Liege, Gembloux Agro Biotec, Unite Technol IAA, Passage Deportes 2, B-4000 Liege, Belgium;

    Ecole Natl Ingenieurs Sfax, Lab Analyse Valorisat & Secur Alimentaire, Route Soukra, Sfax 3038, Tunisia;

    Ecole Natl Ingenieurs Sfax, Lab Analyse Valorisat & Secur Alimentaire, Route Soukra, Sfax 3038, Tunisia;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    chocolate spread; date seeds; dietary fiber; functional properties;

    机译：巧克力酱;枣子;膳食纤维;功能特性;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号