开发和优化基于微绿色的功能性乳制品饮料的新方法:抗氧化剂增强,消费者接受度和动力保质期建模
Mahendra Gunjal1, Atul Khalangre2, Jyoti Singh1
1Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India.
Food chemistry: X
|June 13, 2025
概括
这项研究优化了使用卜微绿的拉西饮料,提高了其抗氧化剂含量和感官吸引力. 改进的配方提供了显著的营养益处,在5°C下保质期超过9天.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 乳制品技术 乳制品技术
背景情况:
- 微绿色有丰富的营养,为功能性食品开发提供了潜力.
- 拉西是一种传统的乳制品饮料,可以加强,以增强其健康益处.
- 优化饮料配方对于最大限度地提高营养价值和消费者接受度至关重要.
研究的目的:
- 为了优化基于微绿的拉西饮料,增强抗氧化成分,感官属性和保质性.
- 用响应表面方法来确定理想的配方.
- 为了评估优化饮料的稳定性和保质期.
主要方法:
- 响应表面方法 (RSM) 用于配方优化.
- 测量了抗氧化化合物 (,黄,安东,酸) 的数量.
- 进行了感官评估和可接受性测试.
- 动力建模 (Arrhenius,Eyring,Ball模型) 和保质期预测 (零级动力学) 用于评估稳定性.
主要成果:
- 最佳的拉西配方包括9.189%的微绿汁,60%的大希和15.311%的水,达到0.781.78的可取性得分.
- 优化的饮料显示了显著增加的类 (44.14毫克GAE/100克),黄类 (22.62毫克QUE/100克),安托素 (37.91μmol/100克) 和酸 (59.32毫克/100克) 的水平.
- 获得了8.29的可接受性评级,根据微生物负载,在5°C的预计保质期为9.33天.
结论:
- 优化的微绿色拉西饮料显示了营养价值和消费者接受度的提高.
- 卜桑戈微绿是开发功能乳制品的一个可行的成分.
- 这项研究为这种营养丰富,富含抗氧化剂的饮料的商业化提供了科学基础.
相关概念视频
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