添加了香茅干粉的功能性低脂冷冻乳制品甜点的开发与表征

IF 2.1 4区 化学 Q3 CHEMISTRY, MULTIDISCIPLINARY Open Chemistry Pub Date : 2024-09-05 DOI:10.1515/chem-2024-0081
Rafik A. M. Khalil, Talaat H. El-Sawah, Tawfiq Alsulami, Ayah T. Zaidalkilani, Ammar Al-Farga, Wael F. Elkot
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引用次数: 0

摘要

干柠檬草(DLG)含有大量总酚类化合物(1,388 毫克没食子酸当量/100 克)、抗氧化清除活性(57.88%)和膳食纤维(19.61%),还具有柠檬风味、矿物质和多种健康益处。因此,它被认为是各种食品体系中一种具有成本效益和功能性的配料。我们进行了一项试验,将 DLG 作为脂肪模拟物添加到功能性低脂柠檬冷冻甜点中,并评估其对理化、流变、总酚类化合物、抗氧化清除活性、感官特性和生产成本的影响。为进行比较,制备了脂肪含量为 6% 的全脂冷冻乳制品甜点(FFD)对照组。在脂肪含量为 1%的低脂冷冻甜点(LFD)中添加了 DLG,比例分别为 0、0.5、1.0 和 1.5%。结果表明,与低脂冷冻甜点相比,低脂冷冻甜点具有更高的流变特性、抗熔性、生产成本和感官特性。与 LFD 相比,DLG 的使用增加了混合比重、冰点降低、表观粘度、稠度系数指数、超限、总酚类化合物和抗氧化清除活性,同时降低了 pH 值。在 LFD 中添加 0.5-1.0% 的 DLG 可显著提高整体可接受性,并降低生产成本,降幅分别为 23.80% 和 18.56%。添加 0.5-1% DLG 的功能性低脂低糖食品的质量特性与全脂食品相当。
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Development and characterization of functional low-fat frozen dairy dessert enhanced with dried lemongrass powder
Dried lemongrass (DLG) herb is high in total phenolic compounds (1,388 mg gallic acid equivalent/100 g), antioxidant scavenging activity (57.88%), and dietary fibers (19.61%), and it also imparts lemon flavor, minerals, and several health benefits. Therefore, it is considered a cost-effective and functional ingredient for various food systems. A trial was conducted to incorporate DLG into a functional low-fat lemon frozen dessert as a fat mimetic and to assess its impacts on physicochemical, rheological, total phenolic compounds, antioxidant scavenging activity, sensory properties, and production costs. A control full-fat frozen dairy dessert (FFD) with 6% fat was prepared for comparison. DLG was added to a low-fat frozen dessert (LFD) with 1% fat at ratios of 0, 0.5, 1.0, and 1.5%. Results showed that FFD had higher rheological characteristics, melting resistance, production costs, and sensory properties compared to LFD. The use of DLG increased mix specific gravity, freezing point depression, apparent viscosity, consistency coefficient index, overrun, total phenolic compounds, and antioxidant scavenging activity while decreasing the pH value compared to LFD. Adding 0.5–1.0% DLG to LFD significantly improved overall acceptability and reduced production costs by 23.80 and 18.56%, respectively. The functional LFD with 0.5–1% DLG achieved comparable quality characteristics to the full-fat treatment.
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来源期刊
Open Chemistry
Open Chemistry CHEMISTRY, MULTIDISCIPLINARY-
CiteScore
3.80
自引率
4.30%
发文量
90
审稿时长
6 weeks
期刊介绍: Open Chemistry is a peer-reviewed, open access journal that publishes original research, reviews and short communications in the fields of chemistry in an ongoing way. The central goal is to provide a hub for researchers working across all subjects to present their discoveries, and to be a forum for the discussion of the important issues in the field. The journal is the premier source for cutting edge research in fundamental chemistry and it provides high quality peer review services for its authors across the world. Moreover, it allows for libraries everywhere to avoid subscribing to multiple local publications, and to receive instead all the necessary chemistry research from a single source available to the entire scientific community.
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