简单和复杂微生物组成的酸奶中的糖在冷藏保质期内的稳定性
Kate Sorensen1, Zeynep Atamer1, Joy Waite-Cusic1
1Department of Food Science and Technology, College of Agricultural Sciences, Oregon State University, Corvallis, OR 97331.
Journal of dairy science
|January 31, 2025
概括
希腊酸奶中罕见的糖如d-塔加是稳定的,即使有不同的细菌培养. 在冷藏储存期间,添加糖保持一致,支持它们作为乳制品中的糖替代品的使用.
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
- 营养生物化学 营养生物化学
背景情况:
- 对于天然的低血糖指数甜味剂的需求日益增长.
- 罕见的糖类,如d-塔加,在食品中显示出作为糖替代品的潜力.
- 酸奶固有的酶可能会影响添加糖的稳定性和益处.
研究的目的:
- 评估商业无脂肪希腊酸奶中各种糖的稳定性.
- 研究不同酸奶微生物成分对糖的稳定性的影响.
- 在冷藏储存期间评估糖的稳定性.
主要方法:
- 使用了两种商业无脂肪希腊酸奶,它们具有不同的细菌特征.
- 糖 (果糖,银糖,葡萄糖,乳糖,糖,d-太加) 添加了10% (重量/重量).
- 每两周一次,用酶套件和HPLC在6周内对糖和乳酸度进行样本分析.
主要成果:
- 所有添加糖 (10%) 在6周的冷藏储存期间都表现出稳定性.
- 在具有简单和复杂微生物特征的酸奶之间观察到糖和乳酸同位素度的显著差异.
- 酸奶的pH值在储存期间略有下降,但乳酸度保持不变.
结论:
- 添加糖,包括像d-塔加这样的罕见糖,在冷藏储存期间在无脂肪希腊酸奶中稳定.
- 酸奶的微生物成分不会显著影响这些添加糖的稳定性.
- 这些发现支持这些糖作为培养乳制品中的功能成分的潜在用途.
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