浸泡果肉的益生菌套餐酸奶:对营养,抗氧化剂和物理属性的多方面的评估
Muhammad Azeem1, Jamal Ahmed2, Muhammad Anees Ur Rehman1
1Department of Food and Nutrition Sciences, Lahore University of Biological and Applied Sciences, Lahore, Punjab, Pakistan.
概括
将果肉添加到酸奶中可以提高它的稳定性和营养价值. 该研究发现,4%的果肉缩导致了最稳定的定型酸奶,脂肪,蛋白质和酸含量得到改善.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 营养科学 营养科学
背景情况:
- 酸奶强化旨在改善质地和营养成分.
- 果肉的加入可以影响酸奶的蛋白质网络并减少协同作用.
- 了解不同粉度的影响对于产品开发至关重要.
研究的目的:
- 使用牛奶,脱脂牛奶粉,瓜尔和不同度的果 (0-4%) 制备套装类型的酸奶.
- 评估果果粉强化对近距离成分,可溶性固体总量,抗氧化活性, Askorbic 酸和协同作用的影响.
- 为了确定稳定的定型酸奶生产的最佳果粉度.
主要方法:
- 套装类型的酸奶是用牛奶,脱脂牛奶粉,瓜尔糖和0%,1%,2%,3%或4%的果肉制成的.
- 测量了近似分析 (脂肪,蛋白质,水分),可溶性固体总量,抗氧化活性, Askorbic 酸含量和协同作用.
- 酸奶样本存储了三周,每周对所有评估的属性进行评估.
主要成果:
- 果纸质强化显著增加了脂肪 (3.91%至4.9%),蛋白质 (3.90%至3.94%),水分 (84%至84.80%),总溶性固体 (16.01%至18.51%) 和酸 (16.99%至20.43%).
- 同时,与色纸添加后,合成水平也略有增加 (28.90%至29.94%).
- 与其他配方相比,添加4%果肉的酸奶具有最稳定的整体参数.
结论:
- 果纸质强化对定型酸奶的营养和物理化学特性产生了积极的影响.
- 建议使用4%度的果粉来生产稳定,富含的定型酸奶.
- 进一步的研究可以探索果肉丰富酸奶的感官属性和长期稳定性.
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