Formulation of a novel hot pot dipping sauce enriched with pepper seed press cake: Physical properties and flavor characteristics

被引：0

作者：

Guo, Bing-Xin ^{[1
,2
]}

Chen, Chen-Yuam ^{[1
,2
]}

Wang, Rui ^{[1
,2
]}

Liu, Yu-Hang ^{[1
,2
]}

Meng, Jun-Jie ^{[1
,2
]}

Liu, Hua-Min ^{[1
,2
,3
]}

Wang, Xue-De ^{[1
,2
]}

机构：

[1] Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Peoples R China

[2] Henan Univ Technol, Inst Special Oilseed Proc & Technol, Zhengzhou 450001, Peoples R China

[3] Food Lab Zhongyuan, Luohe 462300, Peoples R China

来源：

FOOD CHEMISTRY-X | 2024年 / 24卷

关键词：

Pepper seed press cake; Novel hot pot dipping sauce; Physical properties; Flavor characteristics; STABILITY; QUALITY;

D O I：

10.1016/j.fochx.2024.101840

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Novel hot pot dipping sauces enriched with pepper seed press cake (PSPC) in five proportions were prepared and evaluated in terms of their physical properties and flavor characteristics. The findings indicated that enriching the sauce increased the content of palmitic and linoleic acids, enhanced storage stability, and improved the rheological behavior and textural properties. The maximum concentration of N-heterocyclic compounds was detected when PSPC was added at 5 g/100 g and 10 g/100 g. A suitable amount of PSPC could improve the mouthfeel and intensify the flavors of umami and saltiness. In comparing sauces with different amounts of PSPC added (0-20 g/100 g), the quality, aroma, and taste were better and overall acceptance was highest when PSPC was added in the range of 5 g/100 g to 10 g/100 g. This study provides a possible application of PSPC for improving the flavor, texture, nutritional quality, and storage stability of hot pot dipping sauce.

引用

页数：12