榴莲种子用于Monascus发酵的利用及其作为酸奶中的功能成分的应用
Ignatius Srianta1, Indah Kuswardani1, Susana Ristiarini1
1Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jalan Dinoyo 42-44, Surabaya, 60295, Indonesia.
Bioresources and bioprocessing
|April 22, 2024
概括
莫纳斯发酵榴莲种子 (MFDS) 增强了酸奶的功效.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 营养生物化学 营养生物化学
背景情况:
- 酸奶是一种流行的发酵乳制品,正在进行研究以增强其健康益处.
- 榴莲种子经常被丢弃,具有固有的抗氧化特性.
- 紫色 (Monascus purpureus) 发酵可以进一步增加植物性材料的生物活性.
研究的目的:
- 为了研究Monascus发酵榴莲种子 (MFDS) 作为酸奶中的功能成分的潜力.
- 评估MFDS对酸奶物理化学特性,乳酸细菌 (LAB) 数量和抗氧化能力的影响.
- 在冷藏储存期间评估MFDS丰富酸奶的消费者接受度和安全性 (氨酸水平).
主要方法:
- 套装类型的酸奶是用不同数量的MFDS准备的.
- 物理化学性质 (颜色,pH,酸度,协同作用),LAB计数,总含量 (TPC) 和抗氧化活性被测量了14天的冷藏时间.
- 进行了感官评估和氨酸分析.
主要成果:
- 添加MFDS显著增加了酸奶的红色,总含量,抗氧化活性和协同作用.
- 观察到对pH值,可定位酸度和LAB计数的影响最小.
- 感官评估表明消费者接受度很好,特别是乙醇提取物变体,具有安全的氨酸水平.
结论:
- 蒙纳斯发酵榴莲种子 (MFDS) 显示出显著的潜力,可以改善酸奶的功能性质,特别是其抗氧化能力.
- 可以将MFDS纳入酸奶,而不会对LAB的生存能力或关键的物理化学参数产生负面影响.
- 进一步的研究可以优化MFDS的纳入,以提高功能性酸奶生产.
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