来自棕小米 (Urochloa ramosa) 的共生饮料补充了脱脂奶粉:过程优化和表征
Sonia Saini1, Soumya Sasmal1,2, Sangita Ganguly3
1Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, New Delhi, India.
The Journal of dairy research
|October 23, 2025
概括
开发了一种新的共生饮料,使用米发酵Lacticaseibacillus rhamnosus. 这种新型产品为健康意识的消费者提供了显著的抗氧化能力和有益的化合物.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 协生饮料结合了益生菌和益生菌,提供了增强的健康益处.
- 棕小米 (Urochloa ramosa) 是一种营养丰富的谷物,适合开发新型食品.
研究的目的:
- 开发一种新的共生饮料,利用棕色米.
- 为了优化发酵过程,使用Lacticaseibacillus rhamnosus.
主要方法:
- 棕小米的发酵使用Lacticaseibacillus rhamnosus.
- 过程优化多响应方法.
- 对抗氧化能力 (FRAP,DPPH) 和营养含量 (减少糖,蛋白质) 的分析.
主要成果:
- 在优化条件下,在757.42μmol Fe (II) /ml的高铁降解抗氧化功率 (FRAP) 得到.
- 降解糖和蛋白质的最大度分别为90.38 mg/ml和1.31 mg/ml.
- 最终的共生饮料的DPPH值为54.89 ± 2.2%.
结论:
- 棕小米是生产高质量的共生饮料的可行基质.
- 开发的共生饮料具有显著的抗氧化特性.
- 这种新鲜的饮料为消费者提供了潜在的健康优势.
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