子牛奶强化对益生菌酸奶质量属性的影响
Selin Kalkan1, Kübra Incekara1, Mustafa Remzi Otağ1
1Faculty of Engineering, Department of Food Engineering University of Giresun Giresun Turkey.
Food science & nutrition
|May 7, 2025
概括
将高达50%的子牛奶添加到益生菌酸奶中,可以增强其质地,生物活性化合物和益生菌活力. 50%的子奶酸奶显示出最好的整体质量,表明功能和结构性质有所改善.
科学领域:
- 食品科学与技术 食品科学与技术
- 乳制品科学 乳制品科学
- 营养科学 营养科学
背景情况:
- 益生菌酸奶的消费提供了健康益处,但它的质量可以受到配方的影响.
- 越来越多地探索基于植物的牛奶替代品来增强酸奶的特性.
- 哈士牛奶提高酸奶的物理化学,纹理,微生物和生物活性属性的潜力仍在调查中.
研究的目的:
- 评估不同子奶比例 (10-50%) 对益生菌酸奶质量的影响.
- 评估子牛奶强化对酸奶在冷藏储存期间的物理化学,质地,微生物和生物活性特性的影响.
- 为了确定优质益生菌酸奶配方的最佳麻奶度.
主要方法:
- 益生菌酸奶是用0%,10%,20%,30%,40%和50%的子奶制备的.
- 分析了物理化学性质 (pH,干物质,蛋白质),纹理属性,微生物计数 (乳酸细菌) 和生物活性性质 (总,抗氧化活性).
- 在冷藏期间进行了微观结构分析和感官评估.
主要成果:
- 增加子牛奶含量显著改变了pH值,干物质和蛋白质含量.
- 含有50%子牛奶的酸奶表现出最高的干物质,蛋白质,总和抗氧化活性 (DPPH激素清理).
- 较高的子牛奶含量 (30-50%) 提高了益生菌活力,并导致更坚固,更厚的酸奶,具有修改的流动性.
结论:
- 子牛奶强化显著提高了益生菌酸奶的功能,结构和微生物质量.
- 50%子牛奶配方表现出最有利的整体质量属性.
- 需要进一步的研究来解决更高的pH值和更低的酸度对发酵和货架稳定性的潜在影响.
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