通过添加黑来增强开的功能,并在储存期间评估其质量
1Department of Food Engineering, Engineering Faculty Pamukkale University Denizli Turkey.
Food science & nutrition
|December 2, 2024
概括
将桑添加到酒中可以增强其抗氧化剂和ACE抑制剂的活性. 干燥的长树粉一般导致较高的含量和更好的消费者欣赏与新鲜的长树制剂相比.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 营养保健品 营养保健品
背景情况:
- ,一种发酵乳制品饮料,以其益生菌性质而闻名.
- 长树含有丰富的生物活性化合物,包括素和酸.
- 结合像老这样的功能成分可以增强发酵食品的营养和健康益处.
研究的目的:
- 为了研究热处理的新鲜胡卜和干燥胡卜粉对凯菲尔特征的影响.
- 评估在发酵前和发酵后补充大树对酒质量的影响.
- 评估抗氧化剂活性,素和含量,颜色,ACE抑制活性和消费者接受度.
主要方法:
- 凯菲尔是由不同度的 (2%,4%新鲜粉末;0.5%,1%干燥粉末) 桑补充剂生产的,在发酵前或后添加.
- 分析包括抗氧化活性 (TE/kg),总单质抗生素 (mg cyn-3-gly/kg),总含量 (mg GAE/kg),颜色 (L*, b* 值) 和血管酶转化酶 (ACE) 抑制活性.
- 进行了感官评估,以确定一般感知分数.
主要成果:
- 与其他样本相比,添加干燥的桑粉末的开呈现出更高的总含量和抗氧化活性.
- 颜色值 (L*和b*) 随着水果补充剂度的降低而增加,并且在添加预发酵水果的kefir中通常更高.
- 在KEFIR中发现了最高的ACE抑制活性,在第一天在发酵前添加了1%的干燥大树补充剂 (1-DEPre样本).
- 总体欣赏分数超过3,使用干燥的桑粉的样本比使用新鲜桑粉的样本更受青.
结论:
- 草补充剂,特别是干粉,显著增强了kefir的抗氧化和 ACE 抑制性质.
- 补充剂的时间 (发酵前和后) 和树的形式 (新鲜和干燥粉) 影响了kefir的物理化学和感官属性.
- 优化将桑纳入生产中,为开发具有改善健康益处和消费者吸引力的功能性食品提供了一个有前途的战略.
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