大和奇托桑改善了胡姆斯的微生物质量,并减少了脂质氧化
Tareq M Osaili1,2,3, Anas A Al-Nabulsi3, Asma' O Taybeh3
1Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates.
Foods (Basel, Switzerland)
|January 8, 2025
概括
大和奇托桑增强了胡姆斯的微生物质量和味道. 素减少了细菌,而大显著降低了脂质氧化,改善了整体感官特性,以更好地生产胡姆斯.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 食品化学 食品化学
背景情况:
- 胡姆斯易受微生物破坏和脂质氧化的影响.
- 天然的抗微生物和抗氧化剂可以改善胡麻的保质期和质量.
研究的目的:
- 调查大和奇托桑对胡姆斯菌的微生物,化学和质性质的影响.
- 评估这些添加剂在储存期间对胡姆斯品质的综合影响.
主要方法:
- 用不同度的奇托桑 (0.5%,1%) 和大 (1%) 制备了胡姆斯样品.
- 在不同的储存温度 (4,10,25°C) 下,评估了微生物数量 (LAB,Pseudomonas,有氧细菌,酵母,菌),pH,TBARS和质性质.
主要成果:
- 奇托桑显著降低了微生物负载,特别是在4°C时.
- 添加大显著降低了脂质氧化,并对感官属性产生了积极的影响.
- 储存温度显著影响了微生物的行为和pH值.
结论:
- 奇托桑和大是有效的提高微生物质量和抗氧化物质的胡姆斯.
- 这些成分的组合提供了一个有前途的策略,可以生产更安全,更有吸引力的 hummus.
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