发酵时间对 Malted Finger Millet 饮料的物理化学性质和成分的影响
Henry Okwudili Udeh1,2, Kwaku Gyebi Duodu3, Afam Israel Obiefuna Jideani1,4
1Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture University of Venda Thohoyandou South Africa.
Food science & nutrition
|March 11, 2025
概括
米 (FM) 麦芽饮料发酵了24小时,保持了更高的多和抗氧化活性. 较短的发酵时间是生产具有健康益处的功能性,非酒精性FM饮料的最佳选择.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 营养科学 营养科学
背景情况:
- 粮食安全仍然是一个全球性挑战,特别是在发展中国家.
- 像手指小米 (FM) 这样的孤儿作物对于亚洲和非洲的营养和生计至关重要.
- 麦芽饮料提供了利用这种未充分利用的谷物的潜在途径.
研究的目的:
- 调查发酵时间对手指小米麦芽饮料的物理化学性质和性状的影响.
- 为了比较*Lactobacillus fermentum*和天然谷物微生物发酵的效果.
- 为了确定最佳的发酵时间,最大限度地提高健康益处.
主要方法:
- 使用*Lactobacillus fermentum*和谷物微生物群发酵了两种手指小米麦芽饮料,使用作为参考.
- 在发酵时间内监测物理化学参数 (pH,糖,粘度,酸).
- 分析了成分和抗氧化活性 (DPPH,ABTS,FRAP).
主要成果:
- 发酵降低了pH值,增加了糖分,随着时间的推移降低了粘度和酸.
- 鉴定出了catechin,epicatechin和protocatechuic酸的;总含量随着发酵时间的延长而降低.
- 在发酵96小时后,抗氧化活性显著降低.
- 发酵了24小时的饮料显示出更高的总多和抗氧化作用.
结论:
- 米是一种功能性谷物,适合生产非酒精饮料.
- 建议使用较短的发酵时间 (例如24小时),以保持化合物和抗氧化能力.
- 优化的FM饮料可以有助于改善营养和健康结果.
相关概念视频
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