カクタス梨 (Opuntia ficus indica) で強化されたバッファローミルク混合ヨーグルトの物理化学,抗酸化,微生物,および感覚分析
Farzana Siddique1, Muhammad Arshad2, Rashid Ahmad Khan1
1Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan.
Food science & nutrition
|September 2, 2025
まとめ
ヨーグルト に カクタス 梨 の 果実 (CPP) を 加え て 品質 を 向上 さ せる. CPPを添加したヨーグルトは,より優れた物理化学的,機能的,感覚的特性を示し,4パーセントのCPPが消費者が最も好む.
科学分野:
- 食品科学と技術
- 乳製品科学
- 栄養学
背景:
- ヨーグルトは栄養価の高い発酵乳製品として人気があります.
- 機能的な成分を入れると ヨーグルトの健康効果と品質が向上します
- カクタスの梨のパルプ (CPP) は,潜在的に健康を促進する化合物が豊富です.
研究 の 目的:
- 混ぜたバッファローミルクヨーグルトの質に対するカクタス・ピア・パルプ (CPP) の濃度の変化を調査する.
- 冷蔵庫でのCPPの物理化学的,機能的,乳酸バクテリア (LAB),および感覚的特性の評価
主な方法:
- バッファローミルクヨーグルトは,2%から10% (w/w) のCPP濃度で作られました.
- 試料は冷蔵庫で21日間保存され,定期的な属性分析が行われました.
- 評価された主なパラメータには,pH,酸性,シナレス,水分保持能力,総フェノール含量,抗酸化活性,LAB数,および感覚評価が含まれています.
主要な成果:
- CPPの組み込みはヨーグルトの全ての特性に有意な影響を及ぼした (p < 0. 05).
- 10%CPPのヨーグルトはpH値が上昇し,シネレスが低下し,水分保持能力と抗酸化作用が強化された.
- CPPでLABの数が最初は増加したが,貯蔵により徐々に減少した.4%のCPPは最も許容可能な感覚プロファイルをもたらした.
結論:
- カクタスの梨のパルプは,バッファローミルクヨーグルトの物理化学的,機能的,LAB,および感覚的特性を大幅に高めます.
- CPPサプリメントは,より健康的で高品質なヨーグルト製品を開発するための有望な戦略です.
- 消費者が最適に受け入れるためには,4%のCPP濃度が推奨されます.
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