提高天然奶酪类型产品的营养价值使用Nam Dok Mai Mango
Suchanart Thippayajan1, Orawan Oupathumpanont2, Sunan Parnsakhorn3
1Department of Home Economics Technology, Faculty of Home Economics Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand.
Preventive nutrition and food science
|April 5, 2024
概括
研究人员开发了Nam Dok Mai果奶酪模拟的最佳配方,富含β-胡卜素和维生素A. 这种无乳制品产品对寻求眼睛健康益处的消费者来说具有潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 乳制品替代品 乳制品替代品
背景情况:
- 开发无乳制品奶酪替代品对于乳糖不耐受的人和素食主义者至关重要.
- 纳姆多克迈果提供了独特的风味特征,并为食品产品开发提供了潜在的营养益处.
研究的目的:
- 为了确定Nam Dok Mai果奶酪模拟生产的最佳配方.
- 评估开发的产品的物理,营养,微生物和感官特性.
主要方法:
- 使用因数实验设计来研究果汁pH值,黄油和卡拉基南比例的影响.
- 最佳配方是根据成分比例和产品特征来确定的.
- 评估了营养含量 (β-胡卜素,,食纤维,维生素A) 和感官可接受性.
主要成果:
- 最佳配方包括33.0%的 kazein 蛋白,46.0%的 Nam Dok Mai 果汁 (pH 3),19.5%的黄油,0.5%的酸,0.9%的 carrageenan 和0.1%的 xanthan .
- 这种奶酪类型含有大量的β-胡卜素 (129.00μg/100g), (148.41 mg/100g),食纤维 (1.15 g/100g) 和维生素A (21.50 μg/100g).
- 68%的消费者认为该产品适度可接受,76%的人表示购买意图,了解其维生素A含量对眼睛健康有益.
结论:
- 成功地建立了一个Nam Dok Mai果奶酪模拟的有效配方.
- 该产品是维生素A的良好来源,有利于视力和眼睛健康,符合现代生活方式的需求.
- 果奶酪类似物显示出作为一种营养丰富且可接受的无乳品替代品的潜力.
相关概念视频
01:35Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives
Just like β-keto acids—which upon thermal decarboxylation form ketones—β-dicarboxylic acids undergo decarboxylation to generate monocarboxylic acids with the liberation of carbon dioxide.
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
01:27Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...