在开发益生菌凝时利用成熟的子水
Beatriz Patricio Rocha1,2, Pedro Luan de Brito Lopes3, Miqueas Oliveira Morais da Silva1,2
1Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, PB, Brazil.
PeerJ
|July 2, 2024
概括
这项研究使用成熟的子水和果肉开发了一种益生菌凝甜点,发现它是一种营养丰富且具有成本效益的替代品. 甜点在整个储存过程中保持了益生菌活力和理想的质地.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 微生物学 微生物学
背景情况:
- 对于无乳制品甜点的日益增长的需求推动了植物替代品的创新.
- 成熟的子水和果汁是富含营养的副产品,具有潜在的功能性质.
- 用乳酸细菌发酵可以增强食品的营养,感官和健康益处.
研究的目的:
- 开发一种益生菌凝甜点,利用成熟的子水和肉质.
- 为了评估开发的甜点的物理化学性质,益生菌活力和纹理特征.
主要方法:
- 成熟的子水和的特征 (矿物质,,抗氧化活性,百分位组成).
- 开发一种含有子成分,改性玉米粉,凝和砂糖的凝甜点.
- 评估物理化学特性,纹理特征,益生菌 (Lacticaseibacillus rhamnosus LR32) 活力和酸度在冷藏21天内.
主要成果:
- 子水和果粉含有丰富的必需矿物质 (K,Ca,Mg,P,Na) 和化合物.
- 开发的益生菌凝甜点表现出有利的纹理特性 (坚固性,粘性,凝聚性,弹性,性,性).
- 在储存21天的时间里,Lacticaseibacillus rhamnosus LR32保持活力,细胞数量从7.49增加到8.51日志CFU/g.
结论:
- 一种新的益生菌凝甜点可以从成熟的子水和肉质中成功开发出来.
- 该产品提供了一个营养丰富的,无乳制品的替代品,保持了益生菌活力和有吸引力的质地.
- 这项创新有助于食品部门的多样化,并提供了成本效益高,健康意识的甜点选择.
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