超声波处理对强化酸奶的质量特性的影响
Ayesha Sarker1, Rafat Ali Siddiqui2
1Agricultural and Environmental Research Station, West Virginia State University, Institute, WV 25112, USA.
Ultrasonics sonochemistry
|July 24, 2023
概括
超声波处理改善了功能性酸奶质地和保持水分的能力,同时保留脂肪酸. 然而,与热处理相比,它降低了多含量和抗氧化活性.
科学领域:
- 食品科学与技术 食品科学与技术
- 乳制品科学 乳制品科学
- 新的处理技术 新的处理技术
背景情况:
- 功能性酸奶提供健康益处,但需要加工才能保持质量.
- 传统的热处理可以影响酸奶的感觉和营养特性.
- 耐香粉 (BRS) 和绿色粉 (GPP) 是酸奶强化功能的成分.
研究的目的:
- 评估超声波加工作为BRS和GPP强化的功能酸奶的热处理的替代方案.
- 评估超声波对强化酸奶的物理,纹理,微生物和营养特性的影响.
- 为了比较超声波处理 (UT) 与常规热处理 (CT) 在保持酸奶质量的有效性.
主要方法:
- 用UT (80%的振幅,8分钟,20kHz) 和CT (85°C,30分钟) 准备了六组套型酸奶.
- 分析了物理性质 (质地,颜色,协同,持水能力),微生物计数,脂肪酸概况,多含量和抗氧化活性.
- 皮尔森的相关图被用来分析纹理特性.
主要成果:
- 与CT相比,超声波产生了更硬,更坚固,更粘,更粘性和更粘性酸奶.
- 所有酸奶在整个储存过程中都保持了高活力殖民地数量 (≥7.23日志CFU/mL).
- 与CT相比,UT减少了乳清协同作用,改善了保持水分的能力,并保留了脂肪酸特征,但与CT相比,UT降低了多含量和抗氧化活性.
结论:
- 超声波处理是热处理的潜在替代品,可以提高强化酸奶的物理和质地质量.
- 虽然UT提高了某些质量属性,但它对生物活性化合物 (如多和抗氧化剂活性) 的影响需要考虑.
- 进一步的研究可以优化UT参数,以平衡纹理改进与保持酸奶中的营养和功能成分.
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