Корреляция пенообразующих свойств напитков на растительной основе с физико-химическим составом

Спрос на уникальные вкусы капучино и латте способствовал исследованию пенообразующих свойств напитков на растительной основе, среди которых наибольший потенциал применения на предприятиях общественного питания имеют напитки, предназначенные для профессионального использования бариста. В этой работе исследовались пенообразующие и физико-химические свойства напитков на растительной основе и коровьего молока для капучино с маркировкой Barista. Образцы вспенивали при температурах, характерных для приготовления горячих и холодных кофейных напитков, и оценивали пенообразующую способность (FС) и стабильность пены (FS). При обработке паром (65 °C) и перемешивании при температуре 65 °C и 10 °C растительные напитки демонстрировали FC в интервалах 93–202 %, 15–262 % и 0–196 % соответственно, тогда как у коровьего молока эти показатели составляли 197 %, 258 % и 200 %. Проанализированный кокосовый напиток вспенивался при 65 °С, но не вспенивался при 10 °С предположительно вследствие густой консистенции и повышенной вязкости. С точки зрения количества и стабильности пен все растительные напитки были жизнеспособными альтернативами молоку для капучино в случае впрыскивания пара, но не в случае механического перемешивания. Пенообразующие свойства растительных напитков не коррелировали с содержанием большинства питательных веществ и изученными физико-химическими показателями (pH, плотностью, общими сухими веществами и общим содержанием полифенолов). Однако была обнаружена отрицательная корреляция между содержанием жиров и FC растительных напитков при смешивании (p < 0,05), аналогичная тенденция наблюдалась и для инъекции пара (p = 0,08). Отсутствие корреляции с содержанием белков подчеркивает сложность контроля характеристик пен в профессиональных растительных напитках и может быть обусловлено синергетическими эффектами между белками и стабилизаторами в пенообразовании. Будущие работы должны стимулировать изучение эффектов камедей, каррагинанов и других стабилизаторов в пенообразовании.

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