用香草本提取物强化碳酸饮料的特征
Muhammad Aamir1, Ahtesham Abid1, Iqra Azam2
1National Institute of Food Science and Technology (NIFSAT) University of Agriculture Faisalabad Pakistan.
Food science & nutrition
|June 14, 2024
概括
这项研究开发了一种富含营养的碳酸饮料,添加了香提取物,增强了其抗氧化和生化特性. 这种饮料提供了改善的健康益处和感官吸引力.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养保健品 营养保健品
- 草药是一种草药.
背景情况:
- 碳酸饮料往往缺乏重要的营养价值.
- 香草本提取物以其丰富的营养成分和潜在的健康益处而闻名.
- 用天然提取物强化饮料可以增强其功能性质.
研究的目的:
- 开发一种含有丰富营养的碳酸饮料,增添香草本提取物.
- 评估香提取物对饮料的抗氧化潜力,生理化学性质和感官属性的影响.
- 为了确定功能饮料的最佳配方.
主要方法:
- 香草本提取物使用输液方法制备.
- 用不同度的香提取物 (T0-T5) 制备的饮料配方.
- 评估抗氧化活性 (DPPH测定),总含量,总黄含量,酸度和感官评估.
主要成果:
- 香强化显著增强了抗氧化和生化特性.
- 在T5 (12%香提取物) 中观察到的最高DPPH活性 (49.23%),总含量 (136.92 mg GAE/L) 和总黄含量 (1989.47 mg QE/L).
- 酸度随着香度的增加而增加,T4在感官评估中显示出最高的整体可接受性.
结论:
- 用香提取物进行强化有效地改善碳酸饮料的营养和功能质量.
- 开发的饮料是一个有前途的功能饮料,具有增强的健康益处.
- 进一步的研究可以探索其他草本提取物,并优化感官配置文件,以获得更广泛的消费者接受.
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