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评估了经过欧姆加热的巧克力牛奶饮料中银氧糖糖的稳定性
Ramon Silva1, Ramon S Rocha2, Marcus Vinicius S Ferreira3
1Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, Brazil; Federal Fluminense University (UFF), Faculty of Veterinary Medicine, Niteroi, RJ, Brazil.
Food research international (Ottawa, Ont.)
|June 1, 2024
概括
欧米加热 (OH) 有效地处理了益生菌巧克力牛奶,保持了银酸糖 (GOS) 的稳定性. 这种方法增强了微生物的减少,并保留了风味化合物,为饮料生产提供了一个有前途的替代品.
科学领域:
- 食品科学与技术 食品科学与技术
- 益生菌研究 益生菌研究
- 新的处理技术 新的处理技术
背景情况:
- Galactooligosaccharide (GOS) 是一种有价值的新兴益生菌,具有已证明的健康益处.
- 欧米加热 (OH) 是一种食品加工技术,具有技术和营养优势.
研究的目的:
- 评估欧姆加热 (OH) 对于加工益生菌巧克力牛奶饮料的潜力.
- 评估OH对银脂糖 (GOS) 化学稳定性和产品质量的影响.
主要方法:
- 使用OH在不同的电压 (30,60V) 和频率 (100,300,500赫兹) 上加工 prebiotic 巧克力牛奶 (3.0% GOS).
- 通过HPAEC-PAD分析评估GOS的化学稳定性.
- 进行微生物学分析,物理评估 (颜色,风学),热负荷指标评估,生物活性分析和挥发性化合物分析.
主要成果:
- 在测试条件下,OH加工证实了GOS在测试条件下的化学稳定性.
- 挥发性化合物分析表明OH保留了与风味相关的化合物.
- OH处理导致了优异的微生物减少和降低了热负荷指标.
- 观察到巧克力牛奶饮料对内在质量参数的积极影响.
结论:
- 欧姆式加热是一种可行的方法,用于加工益生菌巧克力牛奶饮料.
- OH有效地保持了GOS的化学稳定性,并增强了产品的质量属性.
- 这种加工技术在微生物控制和口味保存方面具有好处.
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