在果果的物理化学,纹理和感官特征上,使用斯科比细菌纤维素作为合物
Ann Qi Chong1, Nyuk Ling Chin1, Rosnita A Talib1
1Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang, Malaysia.
Journal of the science of food and agriculture
|September 9, 2024
概括
豆是康布查发酵的副产品,可以提高果果的质量. 这种细菌纤维素来源增强了质地,外观和稳定性,显示出作为清洁标签食品成分的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 材料科学 是一种材料科学.
背景情况:
- SCOBY (细菌和酵母菌的共生培养) 皮膜是康布查发酵的副产品.
- 废弃的SCOBY是一种潜在的细菌纤维素的来源.
- 康布查发酵的副产品在食品加工中提供了新的应用.
研究的目的:
- 调查SCOBY在果果生产中的合物效应.
- 评估SCOBY对果果的物理化学,纹理和感觉特性的影响.
- 评估SCOBY作为一个潜在的清洁标签食品成分.
主要方法:
- 从黑茶,绿茶和乌龙茶的SCOBYkombucha发酵中得到了利用.
- 果果是用不同度的SCOBY (20-100g/kg) 制备的.
- 进行了物理化学 (水活性,水分,pH,颜色),纹理 (凝强度,粘度) 和感官分析.
主要成果:
- 加入SCOBY显著降低了水活性 (高达22.22%) 和水分含量 (高达37.06%).
- 果的pH值下降 (高达5.9%),颜色亮度 (a*值) 增加.
- 质地分析显示,凝强度和粘性增强,黑茶SCOBY显示出最明显的效果.
- 感官评价表明总体可接受度高于70%,绿茶SCOBY果40g/kg是最受欢迎的.
结论:
- 斯科比显著改善了的稳定性,外观和质地.
- 斯科比显示出作为一种有价值的,标签清洁的食品原料的潜力.
- 使用SCOBY作为食品成分增加了kombucha发酵副产品的价值.
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