Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies

被引：6
|
作者：
Jia, Jie [1 ]
Deng, Xiaofan [1 ]
Jia, Xin [1 ]
Guo, Chunfeng [1 ]
Liu, Xuebo [1 ]
Liu, Yuanjing [2 ,3 ]
Duan, Xiang [1 ]
机构：
[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China
[2] Chinese Acad Trop Agr Sci, Proc Res Inst, Zhanjiang 524001, Peoples R China
[3] Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, 48 Renmin Ave South, Zhanjiang 524001, Peoples R China
来源：
FOOD CHEMISTRY-X | 2024年 / 21卷
基金：
中国国家自然科学基金;
关键词：
Biscuit; Aroma; Texture; Fermentation; Sense; DIETARY FIBER; QUALITY; DOUGH; WATER;
D O I：
10.1016/j.fochx.2023.101096
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The study aims to explore an effective approach to improve the sensory quality and consumer satisfaction of cookies in the food industry. L. reuteri and L. rhamnosus were chosen to ferment egg yolk and their effects on dough properties and physicochemical properties, flavor, texture, color, and sensory acceptability of cookies were studied. Results show that the utilization of fermented egg yolk significantly decreased baking loss and increased spread factor of cookies. GC-MS analysis indicates different Lactobacillus species enhanced cookie flavor through unique mechanisms. Texture analysis shows cookies prepared with L. rhamnosus-fermented egg yolk had significantly lower hardness (1807.12 g) than control cookies (2028.34 g). Sensory evaluation reveals the L. reuteri-fermented egg yolk significantly improved the overall acceptability of cookies by enhancing appearance, flavor, and mouthfeel scores. These findings have practical implications for food manufacturers seeking to enhance their product's quality and appeal, thereby gaining a competitive edge in the market.
引用
收藏
页数：11
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