从金针菇(双孢蘑菇)中提取高附加值咸味奶油并评估其化学、物理和微生物特性

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY Journal of Future Foods Pub Date : 2024-10-29 DOI:10.1016/j.jfutfo.2024.07.019
Bombuwala Praveena Sanjinie Rajapakshe, Kulathunga Arachchige Vidushi Maneesha, Kodithuwakku Kankanamge Chandika Jayapema, Seneviratne Navaratne
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引用次数: 0

摘要

以金针菇(双孢蘑菇)、白胡椒粉、大蒜、红洋葱、玉米粉、巴氏杀菌牛乳、盐和棕榈油为原料,分别以大豆卵磷脂和焦亚硫酸钠为乳化剂和保鲜剂,开发了基于蘑菇的高附加值咸味奶油。产品配方按照田口 L8 试验设计完成,并使用 5 点享乐量表选择了最佳处理组合。通过 Minitab'19 统计软件包分析了所有试验获得的数据。对感官最佳处理组合进行了物理、化学和功能特性测定,同时采用 AOAC 2016 标准协议评估了保质期。最终产品的水分含量为(79.33 ± 0.14)%,总脂肪含量为(8.88 ± 0.08)%,总灰分含量为(4.25 ± 0.02)%,粗蛋白含量为(2.04 ± 0.04)%,粗纤维含量为(2.57 ± 0.31)%,总碳水化合物含量为(27.00 ± 0.28)%,盐含量为(1.72 ± 0.07)%。开发的产品每份热量为 533.9 千卡,可在货架上保存 4 个月以上而不会影响其感官特性。创新的研究产品将成为一种营养丰富的增值食品,以金针菇(A. bisporus)为基础,满足快餐需求,满足消费者的美味。
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Development of value-added savory cream from button mushroom (Agaricus bisporus) and evaluation of chemical, physical and microbiological characteristics
Value-added mushroom based savory cream development was carried out using button mushroom (Agaricus bisporus), white pepper powder, garlic, red onions, corn flour, pasteurized cow milk, salt and palm oil as raw materials along with soya lecithin and sodium metabisulphite as an emulsifying and preservation agent respectively. The product formulation was completed according to Taguchi's L8 experimental design and best treatment combination was selected sensorially using a 5-point hedonic scale. The data obtained from all the tests were analyzed by resorting Minitab’19 statistical software package. Sensorially best treatment combination was subjected to determine the physical, chemical and functional properties while parallelly assessing the shelf life using standard protocols of AOAC 2016. Results obtained from the final product was recorded as (79.33 ± 0.14)% moisture, (8.88 ± 0.08)% total fat, (4.25 ± 0.02)% total ash, (2.04 ± 0.04)% crude protein, (2.57 ± 0.31)% crude fiber, (27.00 ± 0.28)% total carbohydrates and (1.72 ± 0.07)% salt respectively. While calory value of the developed product was 533.9 kcal as per the serving, it could be kept in the shelf for more than 4 months without disturbing to the sensorial properties. The research product innovated will be a nutritious value-added food, based on button mushrooms (A. bisporus) catering the fast-food requirement, satisfying the consumer delicacy.
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