柠檬草叶提取物富含大豆酸奶的理化和感官评价

Nyiranshuti Angelique, Kipkorir Koskei, Marguerite Niyibituronsa
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摘要

由于大豆中含有不良的相关味道,因此在利用大豆食品方面存在挑战。本研究旨在制备大豆酸奶,如图 1 所示,每升大豆酸奶中柠檬草提取物的比例分别为 0、25、50、75 和 100 微升。表 1 和表 2 总结了不同处理的大豆酸奶的蛋白质分析结果(Kjedhal 法)、脂肪分析结果(索氏法)和总灰分分析结果(马弗炉法)。可溶性粗纤维用干燥箱法测定,pH 值、可滴定酸度、粘滞性和粘度用 AOAC 法测定,总酚类化合物用分光光度法测定。感官分析是通过 10 位专家小组成员使用五种享乐量表工具进行的有效测试完成的。研究结果表明,水分含量(89.3%-89.6%);蛋白质含量(5.5%-6.8%);脂肪(2.7%-3.6%);总灰分(0.43%-0.53%);粗纤维(0.06%-0.33%)和碳水化合物(0.59%-0.93%)。pH 值(4.30-5.59)、粘度(2.85-3.17 pa.s)、可滴定酸度(0.01-0.07 g\l )、苷酸(6.44-7.56)和总酚化合物(8.59-18.40 mg/g)。大多数参数没有显示出明显的变化,而 pH 值和总酚类化合物在不同处理之间有明显的差异。此外,图 2 详细列出了各处理的感官评价结果,其中柠檬草提取物含量最高的处理最受欢迎。总之,添加柠檬草提取物有助于提高酸奶的酚类化合物水平和感官特性。本文受版权保护。
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Physicochemical and sensory evaluation of lemon grass leaves extracts enriched soy yoghurt from soybeans (Glycine max) milk

There are challenges in the utilization of soybean-based foods due to undesirable associated flavors. This study aimed to prepare soybean based yoghurt with different amounts of lemon grass extract in the ratios of 0, 25, 50, 75, and 100 µL/L of soy yoghurt as shown by Figure 1. The Table 1 and 2 summarized results of different treatments of Soybeans based yoghurt analyzed for protein by Kjedhal method, fats by Soxhlet method, total ash by muffle furnace method. Soluble crude fiber was determined by dry oven method, pH, titratable acidity, syneresis and viscosity, by AOAC method, total phenolic compounds by spectrophotometric method. Sensory analysis was done by effective tests with 10 panelists using five hedonic scale tools. From the study, the results indicate that moisture content range from (89.3 to 89.6%); protein content (5.5−6.8%); fat (2.7−3.6%); total ash (0.43−0.53%); crude fiber (0.06−0.33%) and carbohydrate (0.59−0.93%). The level of pH range from 4.30 to 5.59; viscosity (2.85−3.17 pa.s); titratable acidity, (0.01−0.07 g\L) and synersis (6.44−7.56) and total phenolic compound (8.59−18.40 mg/g). Most of the parameters did not show any significant variations while the pH and total phenolic compounds varied significantly between the treatments. In addition, Figure 2 detailed sensory evaluation results of treatments and that the treatment with highest level of lemon grass extract was the most liked. In conclusion, incorporation of lemon grass extract can help improved the level of phenolic compounds and sensory properties of yoghurt.

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