Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil

被引：18
|
作者：
Zou, Shuo [1 ]
Zhang, Yiren [2 ]
Wang, Qiaojun [3 ]
Yang, Lixue [3 ]
Karrar, Emad [1 ]
Jin, Qingzhe [1 ]
Zhang, Hui [1 ]
Wu, Gangcheng [1 ]
Wang, Xingguo [1 ]
机构：
[1] Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Natl Engn Res Ctr Funct Food,Int Joint Res Lab Li, Sch Food Sci & Technol,State Key Lab Food Sci & T, Wuxi, Jiangsu, Peoples R China
[2] Univ Liverpool, Sch Phys Sci, Dept Chem, Liverpool, Merseyside, England
[3] Guanghanshi Maidele Food CO LTD, Deyang, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 371卷
基金：
中国国家自然科学基金;
关键词：
Sichuan hotpot; Beef tallow; Palm stearin; Capsaicinoid; Spiciness; Digestion; SATURATED FAT CONSUMPTION; PUBLIC-HEALTH GUIDELINES; CRYSTAL NETWORKS; SOYBEAN OIL; FOOD; BIOACCESSIBILITY; CRYSTALLIZATION; BIOAVAILABILITY; CHOLESTEROL; STORAGE;
D O I：
10.1016/j.foodchem.2021.131167
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Beef tallow (BT) is the common hotpot oil used in Sichuan hotpot, increasing its characteristic flavors and making it taste better. However, the cholesterol content in BT is high, which may induce cardiovascular diseases. In this study, the effect of palm stearin (PS) on Sichuan hotpot oil was evaluated. The PS: BT blends showed similar physicochemical properties to BT from the results of sensory evaluation, pulsed NMR, DSC, and polar light micrograph (PLM). Furthermore, since spiciness is the essential characteristic of Sichuan hotpot, the digestive properties of capsaicinoids in hotpot oil were used as an evaluation index. The results showed that the digestive properties of capsaicinoids in hotpot oil containing PS were consistent with those without PS. In conclusion, PS can be partially used to replace BT, which can broaden the types of oil used for hotpot and help develop a new hotpot oil.
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页数：9
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