菜种子粉酸奶的物理化学,感觉和微生物特征
Naiema Vakili Saatloo1, Tooraj Mehdizadeh2, Javad Aliakbarlu1
1Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
AMB Express
|June 28, 2023
概括
在益生菌酸奶中添加 coriander seed powder (CSP) 提高了酸奶的质量和有益细菌的活力. 5%的CSP共生酸奶显示了改善的物理化学和感官特征,支持益生菌的生存.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 乳制品技术 乳制品技术
背景情况:
- 酸奶是一种广泛消费的发酵乳制品.
- 益生菌酸奶含有活的有益细菌,提供健康优势.
- 协生菌结合益生菌和益生菌来增强益生菌的生存和功能.
研究的目的:
- 为了研究黄种子粉 (CSP) 对酸奶的物理化学,感觉和益生菌活力的影响.
- 为了评估CSP和益生菌 (Bifidobacterium bifidum和Lactobacillus acidophilus) 在酸奶中的协同作用.
主要方法:
- 实验室制造的混合酸奶产生了不同的CSP度 (1%,3%,5%).
- 酸奶被注射了标准的酸奶培养和益生菌菌株 (B. bifidum,L. acidophilus).
- 物理化学性质,感官属性和益生菌活力在4°C下在21天内被评估.
主要成果:
- 添加5%的CSP显著增加了B. bifidum和L. acidophilus的活力,在11天后达到9.15 ± 0.09 log CFU/g.
- 在21天的储存期结束时,益生菌细菌的数量仍然很高 (9.02 ± 0.01 log CFU/g).
- CSP改善了混合酸奶的整体物理化学和感官特征.
结论:
- 菜种子粉末作为益生菌,增强酸奶中的益生菌的生存和功能.
- 含有CSP的共生酸奶显示出更好的质量属性和潜在的健康益处.
- 这些发现支持使用CSP作为益生菌乳制品中的功能成分.
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