植物提取物用于切达奶酪生产的实施与FTIR和拉曼光谱比较相结合
Usman Mir Khan1, Aysha Sameen2, Eric Andrew Decker3
1National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Food chemistry: X
|March 18, 2024
概括
植物提取物,如香花提取物 (CAFE),,无花果乳和西瓜,显示出作为植物奶酪的经济乳凝剂的潜力. 这些提取物提供营养益处,并改变奶酪的质地和特性,为传统凝固剂提供可行的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 乳制品科学 乳制品科学
背景情况:
- 传统的奶酪生产依赖于羊皮脂,动物衍生的凝固剂.
- 对植物性和素食牛奶替代品的需求越来越大.
- 植物提取物具有作为牛奶天然,经济的凝固剂的潜力.
研究的目的:
- 评估各种植物提取物作为凝固剂的疗效,以开发植物性切达奶酪.
- 为了比较植物性奶酪与传统奶酪的物理化学特性.
- 评估植物凝固剂对奶酪质感和营养价值的影响.
主要方法:
- 使用的花花提取物 (CAFE),青素,无花果乳和西瓜提取物作为凝固剂.
- 开发了基于植物的切达类型奶酪样品.
- 进行了物理化学分析 (脂肪,水分,蛋白质,盐,pH值) 和抗氧化活性测定 (FRAP).
- 使用FTIR和拉曼光谱分析结构变化.
主要成果:
- 植物提取物作为有效的凝固剂,生产基于植物的切达类型奶酪.
- 脂肪,水分,蛋白质和盐的含量保持稳定;pH在成熟过程中略有下降.
- 铁的减少抗氧化功率 (FRAP) 随着成熟而增加.
- FTIR和拉曼光谱显示了脂质和蛋白质结构的显著变化,与纹理相关.
- 与西瓜提取物相比,咖啡,布洛梅林和酸奶产生了更坚固的奶酪纹理.
结论:
- 植物提取物是生产植物性奶酪的经济和可获得的替代品.
- 这些提取物有助于获得理想的营养特征,并且可以根据特定的纹理结果进行定制.
- 进一步的研究可以为各种奶酪品种优化植物性凝固剂.
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