功能性探索塔罗粉 (Colocasia esculenta) 补充酸奶的功能性探索
Muhammad Shaheryar1, Muhammad Afzaal2, Farhana Nosheen1
1Department of Homecnomics Government College University Faisalabad Pakistan.
Food science & nutrition
|June 16, 2023
概括
这项研究优化了塔罗粉作为酸奶中的稳定剂,为水分,蛋白质,脂肪,保持水分能力,酸度和粘度找到理想的度. 还评估了诸如气味和味道等感官属性.
科学领域:
- 食品科学与技术 食品科学与技术
- 乳制品制造业 乳制品制造业
- 配料功能 配料的功能
背景情况:
- 稳定剂对酸奶质量至关重要,增强了质地,外观,并防止了像syneresis这样的缺陷.
- 塔罗粉是一种潜在的天然稳定剂,可以改善酸奶的生理化学和感官特性.
研究的目的:
- 为了优化塔罗粉的度,以稳定酸奶.
- 为了研究不同水平的塔罗粉对酸奶生理化学属性和感官特征的影响.
主要方法:
- 准备的酸奶样本含有从0%到3%的塔罗粉度,并存储了0,14和28天.
- 物理化学分析包括水分,蛋白质,脂肪含量,水容量,酸度和粘度.
- 感官评估评估了气味和味道的变化.
- 统计分析使用了Tukey诚实测试进行平均比较 (p < 0.1).
主要成果:
- 在储存0天后,用0.5%的塔罗粉实现了最佳的水分和蛋白质含量.
- 在0天的1.5%塔罗粉中观察到最大脂肪含量.
- 储存14天的塔罗粉的水容量达到1.5%的峰值,随着度的提高而下降.
- 酸度随着塔罗粉度的增加而增加,达到2.5%的峰值.
- 粘度在2%的塔罗粉中是最高的.
- 增加塔罗粉和储存时间影响了感官属性 (芳香,味道).
结论:
- 塔罗粉可以有效地稳定酸奶,特定度优化不同的生理化学性质.
- 最佳的塔罗粉度取决于所需的属性 (例如,水容量为1.5%,酸度为2.5%).
- 对感官优化和长期稳定性的进一步研究是有必要的.
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