对大豆残留物 (okara) 的表征和价值化,用于开发共生冰淋
Rimsha Farooq1, Fedrick C Mgomi1, Farhan Saeed2
1School of Food Science and Engineering Yangzhou University Yangzhou Jiangsu Province China.
Food science & nutrition
|October 12, 2023
概括
添加了Lactobacillus rhamnosus GG和okara的共生冰淋显示出增强的益生菌稳定性和改善的营养价值. 这种功能性食品方法也有助于最大限度地减少农业垃圾.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 益生菌的生存能力和稳定性是食品产品开发中的重大挑战.
- 协生功能性食品提供了一个有希望的战略,以提供有针对性的健康益处.
- 奥卡拉是一种大豆残留物,为食品应用提供了增值的机会.
研究的目的:
- 为了开发一种使用 Lactobacillus rhamnosus GG 和 okara 的共生冰淋.
- 描述okara面粉,并评估其对共生冰淋特性的影响.
- 在储存期间评估共生冰淋的物理化学和感官属性.
主要方法:
- 使用富里埃变换红外光谱 (FTIR) 和扫描电子显微镜 (SEM) 进行奥卡拉的隔离和表征.
- 开发了不同度的okara (1-3%) 和Lactobacillus rhamnosus G.G.的共生冰淋.
- 在60天的储存时间内评估物理化学性质,感官属性和益生菌活力.
主要成果:
- 在3%的Okara度下,Lactobacillus rhamnosus GG (8.17 log CFU/mL) 的高活力得到维持.
- 加 (≥2%) 改善了冰淋的粘度,减少了超越,并保持了益生菌的活力.
- 与对照组相比,Synbiotic冰淋的蛋白质含量更高,脂肪含量更低.
结论:
- 益生菌和冰淋中的okara的协同组合是功能性食品开发的新方法.
- 奥卡拉提高了冰淋的营养成分,并有助于减少农业废物.
- 开发的共生冰淋是一种潜在的功能性食品,富含蛋白质和低脂肪.
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