乳制品和非乳制品牛奶类型的比较研究:定制植物性牛奶选择的开发和表征
Aline Rolim Alves da Silva1, Ricardo Erthal Santelli1, Bernardo Ferreira Braz1
1Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A-Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil.
Foods (Basel, Switzerland)
|July 27, 2024
概括
植物性牛奶的营养质量各不相同. 混合植物乳可以增强矿物质和脂质,但蛋白质含量仍然低于牛奶,需要进一步优化配方.
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:
- 植物性牛奶 (PBM) 的消费量正在上升,但营养特征有很大差异.
- 优化PBM配方对于质量和消费者接受至关重要.
- 牛奶作为营养完整性的基准.
研究的目的:
- 对从单一来源 (子,巴西坚果,果仁,大豆,向日种子) 获得的PBM进行营养,物理化学和技术分析,对牛奶进行比较.
- 评估混合PBM配方改善营养价值的潜力.
- 评估开发的PBM的保质期和微生物稳定性.
主要方法:
- 营养成分 (蛋白质,脂质,矿物质,碳水化合物) 和物理化学性质的比较分析.
- 使用单一来源的成分和混合组合制备PBMs.
- 在11天的冷藏储存 (4°C) 中进行微生物学稳定性测试.
主要成果:
- 与牛奶相比,单一来源的PBM通常表现出较低的蛋白质,脂质,矿物质 (特别是) 和颜色质量.
- 混合PBM配方显示了矿物质 (铁,),高质量的脂质和碳水化合物水平的提高.
- 混合PBM中的蛋白质含量 (1.3%) 仍然明显低于母牛奶 (5.7%),尽管热量值是可比的.
- 在11天的冷藏储存中,微生物学稳定性是令人满意的.
结论:
- 配方设计显著影响PBM营养质量,混合方法显示改善的希望.
- 虽然混合PBM可以增强某些营养素,但要达到与牛奶的平价,特别是蛋白质含量,需要进一步的研究.
- 未来的工作应该集中在优化混合物成分,探索强化策略,并研究保存方法以满足营养和感官需求.
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