| In recent years,with the improvement of people’s living standards,people’s health awareness is also increasingly enhanced,not only to eat enough,eat well,but also to eat healthily.Ketogenic diet refers to a high-fat,low-carb diet pattern,which has been shown to improve epilepsy,prevent obesity,and treat diabetes,so it is attracting consumers’ attention and favor.Nut products have always been an important source of quality fats.Macadamias are an ideal source of ketogenic diet due to their high fat and low carbohydrate nutrition.In this study,Macadamia nut was used as the main raw material to prepare three different types of ketogenic products,namely macadamia nut ketogenic emulsion,macadamia nut microcapsule ketogenic powder and ketogenic nut butter(Macadamia nut,peanut).The stability,physical properties and sensory quality of these products were studied,which provided reference for the development of new macadamia nut ketogenic foods.The main research contents and conclusions of this paper are as follows:1.Preparation and stability of Macadamia ketogenic emulsionO/W emulsion was prepared using soybean protein,whey protein,lecithin and cold-pressed macadamia oil as raw materials through high-speed shear and homogenization technology.The particle size,Zeta potential,optical microscope image,storage stability and rheological properties of emulsion were measured.The effects of different WPI/SPI ratio,ketogenic ratio,oil phase mass fraction and emulsifier mass fraction on the stability of Macadamia nut ketogenic emulsion were investigated.The results show that when WPI: SPI= 9:1,the ketogenic ratio is 4: 1.When the oil phase mass fraction was 12% and the emulsifier amount was 1%,the Macabia ketogenic emulsion prepared under these conditions had the minimum particle size of 196.17 nm and the maximum absolute value of Zeta potential of 41.6m V,showing good stability.No obvious stratification was found after 15 days of storage,and the emulsion showed the characteristics of pseudoplastic fluid with moderate apparent viscosity.2.Preparation and properties of Macadamia nut microcapsules ketogenic powderMacadamia nut ketogenic emulsion was microencapsulated,and the effects of spray drying parameters(air inlet temperature,feed concentration,feed speed)on the characteristics of macadamia nut microencapsulated powder were investigated using powder concentration,embedding rate,physical properties,SEM images,particle size and Zeta potential of the recovered emulsion as indicators.The results show that:With air inlet temperature of 180℃,feed concentration of 23% and feed speed of 10 rpm,the powder collection rate and embedding rate of prepared microcapsule powder reached 79.03% and 77.36%,respectively.Compared with freeze-dried microcapsule powder,spray dried microcapsule powder has higher embedding rate,lower moisture content,strong fluidity,good solubility,complete particle appearance and no adhesion phenomenon.Restorative emulsion has good stability.3.Preparation and characteristics of ketogenic nut butterWith macadamia nut and peanut as the main raw materials,the centrifugal oil yield,storage stability,color,texture characteristics and sensory scores were used as indicators to explore the effects of different nut ratios,stabilizer types,stabilizer addition,heating temperature,cooling temperature and seasoning process on the stability and sensory quality of ketonut butter.The results showed that the optimum preparation parameters of ketogenic nut were Macadamia nut: peanut = 2:2(w/w),beeswax content of 4%,heating temperature of 85℃,cooling temperature of 10℃,salt content of 3%,sugar content of 5%.Under these conditions,the centrifugal oil yield of ketogenic nut butter was as low as 2.28%,and no stratification occurred after45 days of storage.The product was uniform and stable,and had good texture characteristics and sensory quality. |
PDF Full Text Request