枸杞强化山羊奶酸奶的品质特性及抗氧化活性。水果

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2023-10-29 DOI:10.17221/77/2023-cjfs
Kongyang Wu, Jiafei Huang, Panpan Bu, Hang Gao, Tongxiang Yang, Mingyan Shi, Jianming Han, Yilin Fan
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引用次数: 0

摘要

本研究旨在toÂ分析添加枸杞对ofÂ的影响。水果(LRF) onÂ物理化学、感官特性和抗氧化能力inÂ山羊奶酸奶(GMY) 21Â天冷藏ofÂ。三种不同的酸奶配方使用不同的ofÂ添加量LRFÂ(1.0, 1.5和2.0%)进行加工。添加LRF改善了部分ofÂ理化特性和感官特性of GMY。随着of LRF添加量的增加,pH of GMY呈aÂ下降趋势,滴定酸度呈anÂ上升趋势。相应菌落数of inÂ贮藏期高于未添加LRF的ofÂ酸奶。添加of aÂ浓度of 1.0 ~ 2.0% LRF对inÂ乳酸菌增殖ofÂ起aÂ作用,且随着LRF添加量的增加,其粘度和硬度增大。虽然随着LRF添加量的增加,其敏感性toÂ协同作用of GMY呈aÂ下降趋势,但相应浓度of GMY的清除率of DPPHÂ(2,2-二苯基-1-吡啶肼基)、•OH(羟基自由基)和还原力of Fe3+Â均有所增加。InÂ一般来说,GMY与LRF的添加可以将两种营养素结合起来,具有更高的营养价值,这is aÂ很好地补充了toÂ同类型ofÂ产品inÂ市场。
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Quality characteristics and antioxidant activity of goat milk yoghurt fortified with Lycium ruthenicum Murr. fruit

This study aimed to analyse the influence of adding Lycium ruthenicum Murr. fruit (LRF) on physicochemical, sensory characteristics and antioxidant capacity in goat milk yoghurt (GMY) during 21 days of refrigerated storage. Three different yoghurt formulations were processed using varying amounts of added LRF (1.0, 1.5, and 2.0%). LRF supplementation improved some of the physicochemical characteristics and sensory characteristics of GMY. With the increase of LRF addition, the pH of GMY showed a downward trend, and the titrated acidity showed an upward trend. The corresponding number of colonies in the storage period was higher than that of yoghurt without LRF. The addition of a concentration of 1.0–2.0% LRF played a role in the proliferation of lactic acid bacteria, and viscosity and hardness increased with increasing LRF addition. Although the susceptibility to syneresis of GMY showed a downward trend with increasing LRF addition, the scavenging rate of DPPH (2,2-diphenyl-1-picrylhydrazyl), •OH (hydroxyl free radicals), and the reducing power of Fe3+ of the corresponding concentration of GMY increased. In general, GMY with LRF addition can combine the two nutrients and have higher nutritional value, which is a good supplement to the same types of products in the market.
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
期刊最新文献
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