利用响应面方法优化富含大豆的布菲及其对白化大鼠生化指标的影响

Tarun Verma, Jai Singh, Ankur Aggarwal
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引用次数: 0

摘要

由于大豆对健康有益,人们对大豆乳制品的兴趣与日俱增。本研究旨在利用响应面方法,根据感官和质构特征,通过改变乳脂、豆饼粉(SCP)和糖的含量来配制富含大豆的布菲。优化配方包括 4.59 % 的乳脂、19.24 % 的豆饼粉和 26.93 % 的糖。开发了含 10 % SCP(G3)、20 % SCP(G4)和对照组 Burfi(G2)的 Burfi 配方,并对这些配方进行了化学参数(水分、脂肪、蛋白质、灰分、总碳水化合物、游离脂肪酸、5-羟甲基糠醛、硫代巴比妥酸和过氧化值)、微生物计数(总菌落总数、大肠菌群、酵母菌和霉菌)、生长指标(酵母菌和霉菌的生长指标、酵母菌和霉菌的生长指标、酵母菌和霉菌的生长指标、酵母菌和霉菌的生长指标、酵母菌和霉菌的生长指标)分析;霉菌)、生长指标(FI、BWG & FE)和生化影响。结果显示,喂食大豆的组(G3 和 G4)体重增加较少,白蛋白(4.05 %)、球蛋白(5.33 %)和总蛋白(4.05 %)增加,而总胆固醇(5.36 %)、甘油三酯(5.17 %)、肌酐(2.78 %)、葡萄糖(2.70 %)、天门冬氨酸氨基转移酶(8.15 %)和丙氨酸转氨酶(15.71 %)的水平与对照组(G2)相比有所降低。该研究表明,在布菲中加入大豆可显著提高其营养和功能属性,使其成为一种前景广阔的功能性食品。
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Optimization of soya enriched burfi by using response surface methodology and its impact on biochemical parameters in albino rats

Increasing interest in soya based dairy products is growing due to their health benefits. This study aims to formulate soya-enriched burfi by varying levels of milk fat, soya cake powder (SCP), and sugar based on sensory and textural characteristics using response surface methodology. The optimised formulation consisting of 4.59 % milk fat, 19.24 % SCP, and 26.93 % sugar. Burfi formulations were developed with 10 % SCP (G3), 20 % SCP (G4), and control burfi (G2) which undergo analysis for chemical parameters (moisture, fat, protein, ash, total carbohydrate, free fatty acid, 5-hydroxymethylfurfural, thiobarbituric acid, and peroxide value), microbiological counts (total plate count, coliform, yeast & mold), growth metrics (FI, BWG & FE) and biochemical impact on albino rats fed with burfi (G3 and G4). Results showed that the soya-fed groups (G3 and G4) experienced less weight gain and an increase in albumin (4.05 %), globulin (5.33 %), and total protein (4.05 %), while levels of total cholesterol (5.36 %), triglycerides (5.17 %), creatinine (2.78 %), glucose (2.70 %), aspartate aminotransferase (8.15 %), and alanine transaminase (15.71 %) were reduced as compared to the control burfi group (G2). The study demonstrated that incorporating soya into burfi significantly enhances its nutritional and functional attributes, making it a promising functional food.

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来源期刊
Food chemistry advances
Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology
CiteScore
1.90
自引率
0.00%
发文量
0
审稿时长
99 days
期刊最新文献
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