ẢNH HƯỞNG CỦA TỶ LỆ PHỐI TRỘN CÁC POLYMER SINH HỌC ĐẾN TÍNH CHẤT CỦA BÁNH FLAN THỰC VẬT

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Tác giả: Kim Phượng Huỳnh, Thị Minh Nguyệt Nguyễn, Thị Ngọc Huyền Phan

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Đại học Công Thương (Tên cũ: Tạp chí Khoa học Công nghệ và Thực phẩm), 2024

Mô tả vật lý: tr.33

Bộ sưu tập: Metadata

ID: 483764

Thêm vào giỏ

Bánh flan không trứng được làm từ dịch đậu ngự, sữa dừa và bí đỏ
kết hợp với hỗn hợp các loại polymer sinh học gồm agar, gelatin, tinh bột bắp. Những nguyên liệu này có thể thay thế trứng và sữa ở các công thức bánh flan truyền thống có trứng và sữa. Mục tiêu của nghiên cứu nhằm xác định ảnh hưởng của tỷ lệ phối trộn các polymer sinh học gồm agar, gelatin và tinh bột bắp đến cấu trúc của bánh flan thực vật. Các đặc tính kết cấu TPA (Texture Profile Analysis) của bánh chế biến từ công thức cơ bản (không sử dụng polymer) và 5 công thức phối trộn có bổ sung 4% (% khối lượng dịch đậu) hỗn hợp polymer gồm agar, gelatin và tinh bột bắp với tỷ lệ phối trộn khác nhau đã được khảo sát. Thịt bí đỏ được dùng để tạo màu cho bánh và được khảo sát ở 3 mức 25%, 35% và 45% (% khối lượng dịch đậu). Kết quả cho thấy khi cố định hàm lượng tinh bột bắp, tăng hàm lượng gelatin và giảm hàm lượng agar trong giới hạn khảo sát (4% khối lượng dịch đậu) bánh sẽ có các tính chất cấu trúc thích hợp so với bánh flan đối chứng (bánh flan động vật có sử dụng trứng, sữa). Hạn sử dụng được xác định sau 6 ngày bảo quản ở nhiệt độ 4 - 6°C thông qua hàm lượng tổng vi sinh vật hiếu khí và vi khuẩn E.coli. Kết quả cho thấy bánh có hạn sử dụng là 5 ngày. Kết quả của nghiên cứu có thể ứng dụng vào phát triển bánh flan thực vật để đáp ứng nhu cầu đa dạng của người tiêu dùng sản phẩm thực vật đang tăng lên hiện nay.Plant-based flan is made from “aquafaba” obtained from lima beans, coconut milk, and pumpkin
combined with biological polymers, including agar, gelatin, and corn starch. These ingredients can replace eggs and milk in traditional flan recipes that call for eggs and milk. The study aimed to determine the effect of the mixing ratio of biopolymers including agar, gelatin, and corn starch on the structure of plant-based flan. TPA structural properties of cakes prepared from the basic recipe (without using polymers) and five mixing recipes with the addition of polymers including agar, and corn starch with a total content of 4% (mass % of aquafaba volume) were surveyed. Pumpkin flesh was used to color the cake and was investigated at 3 levels of 25%, 35% and 45% (% wt. of aquafaba volume). The results showed that when fixing corn starch, increasing the gelatin content, and reducing the agar content within the test limit (4% wt. aquafaba volume), the cake’s structural properties was similar compared to the control cake (animal flan that uses eggs and milk). Direct determination of the shelf life was carried out after 6 days of storage at 4 - 6ºC through the total ife of five days. The results of the research can be applied to the development of vegan flan to meet the diverse needs of today's growing consumers of plant-based products.

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