文献类型： 外文期刊

作者： Jia, Jie ¹ ; Deng, Xiaofan ¹ ; Jia, Xin ¹ ; Guo, Chunfeng ¹ ; Liu, Xuebo ¹ ; Liu, Yuanjing ² ; Duan, Xiang ¹ ;

作者机构： 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

关键词： Biscuit; Aroma; Texture; Fermentation; Sense

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 21 卷

页码：

收录情况： SCI

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.