开发一种基于植物的甜点,使用果果和小提取物:物理化学,微生物学,抗氧化剂和感官特征
Maria Carolina Mesquita1, Márcio Antônio Mendonça2, Raquel Braz Assunção Botelho3
1Post-Graduate Program in Human Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasília, DF, Brazil.
PloS one
|August 23, 2024
概括
这项研究开发了一种基于植物的甜点,使用果果和小提取物,发现配方F3是高抗氧化活性和粘度的最佳配方. 这种乳制品替代品显示出潜力,尽管需要进行感官改进.
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
- 植物性食品 植物性食品
背景情况:
- 由于健康和环境问题,消费者对植物性产品的需求不断增长.
- 需要创新的乳制品替代产品,具有理想的营养和功能性质.
研究的目的:
- 为了生产和表征一种无糖,无脂肪的植物性甜点,使用豆和小豆提取物.
- 评估不同度的阿拉蒂库姆果汁对甜点的化学,物理,感觉和微生物特性的影响.
- 评估产品作为乳制品替代品的潜力.
主要方法:
- 制备了三种配方 (F1,F2,F3),其中增加了阿拉蒂库姆果粉含量 (20%,30%,40%).
- 分析包括化学成分,总含量,抗氧化活性,粘度,微生物稳定性和在4°C下28天的感觉评估.
- 关键参数如能量价值,宏观营养素,pH值,总溶性固体 (TSS) 和抗氧化能力被量化.
主要成果:
- 配方F3 (40%的araticum肉) 呈现出最高的总含量 (10,112 μmol/L),抗氧化活性 (5,523),和粘度 (3,959.77 mPa.s).
- 增加的araticum肉降低了水分,蛋白质和pH值,同时增加了TSS,和抗氧化剂活性.
- 在28天内,F3表现出可接受的微生物质量,并且获得了更好的感官得分,尽管需要感官改善.
结论:
- 植物性甜点使用 araticum 纸和小提取物是一种有前途的乳制品替代品,具有高抗氧化能力和蛋白质含量.
- 配方F3提供卓越的功能性质,包括与酸奶相比较的高粘度.
- 为了商业可行性,建议进一步优化感官属性.
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