功能性亲生生态冰淋的物理化学,抗氧化特征和感官评估
Mehri Soodbar1, Naheed Mojgani2, Mohammad Reza Sanjabi3
1Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences Islamic Azad University Tehran Iran.
Food science & nutrition
|January 13, 2025
概括
这项研究使用Bacillus coagulans和提取物 (PE) 开发了功能性亲生生物冰淋. 带有PE的益生菌冰淋显示了改善的生理化学和抗氧化特性,同时保持了益生菌的生存能力.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养保健品 营养保健品
背景情况:
- 亲生物的产品结合了生物原料和益生菌的功能性食品.
- 功能性冰淋开发是一个日益增长的研究领域.
- 益生菌和天然提取物提供潜在的健康益处.
研究的目的:
- 开发功能性冰淋,其中包括Bacillus凝血菌和提取物 (PE).
- 评估PE对益生菌冰淋的物理化学,抗氧化和感官特性的影响.
- 为了评估Bacillus coagulans在开发的冰淋中的存活率.
主要方法:
- 制备了五种不同PE度 (0-0.8%w/w) 的冰淋配方.
- 物理化学性质 (干物质,粘度,硬度,pH等等) ),分析了总含量 (TPC),抗氧化活性和感官属性.
- 益生菌 (Bacillus coagulans) 的存活率被量化 (CFU/g).
主要成果:
- 加入PE增加了干物质,表面粘度和硬度,但没有显著影响其它物理化学性质.
- 在冷存储的冰淋中,PE显著降低了pH值,增强了TPC和抗氧化活性.
- 在所有PE水平上,益生菌的存活率保持在可接受的范围内 (10^7 CFU/g).
- 感官评估表明,尽管颜色较暗/较黄色,但消费者接受.
结论:
- 有Bacillus凝血素和PE的亲生生物冰淋显示出良好的功能.
- PE可以增强功能性冰淋的生理化学和抗氧化特征.
- 这种方法为功能性亲生菌冰淋开发提供了一种附加值的成分战略.
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