黄瓜胼胝质优化糖浆的营养、保质期和感官评价。

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2024-03-01 Epub Date: 2023-11-13 DOI:10.1007/s11130-023-01124-z
Deepika, Sarita, Anita Kumari
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引用次数: 0

摘要

黄瓜(Cucumis callosus)是葫芦科的一种野生植物,常见于半干旱区。本研究旨在优化和开发一种利用胼胝质的糖浆。采用T1(100:00)、T2(75:25)、T3(50:50)、T4(00:100)处理,对愈伤胼胝体(CC)和家苹果(MD)的组合进行优化。在3个月的贮存期,对研制的糖浆进行营养和感官分析。不同配比的最大和最小范围为TSS (oBx)(65.06±0.23 ~ 67.17±0.25)、pH(4.67±0.17 ~ 5.02±0.65)、酸度(柠檬酸%)(0.61±0.02 ~ 0.98±0.11)、还原糖(%)(35.98±0.12 ~ 44.12±0.03)、总糖(%)(57.12±0.03 ~ 65.51±0.07)、非还原糖(%)(14.88±0.19 ~ 26.65±0.11)。以75:25的CC: MD混合时,TSS、pH和酸度变化不显著,糖含量差异显著(p≥0.05)。贮藏研究数据表明,TSS、pH和酸度变化不显著,还原糖含量显著增加。总糖和非还原糖随贮藏期的延长而显著降低。制备的混合物使用9点享乐量表进行感官评估,以评估颜色,一致性,味道,香气和总体可接受性,其值为8.0±0.54至7.0±0.44,7.2±0.54至8.0±0.70,7.0±0.44至8.0±0.70,7.2±0.44至8.0±0.83。研究结果表明,胼胝体是一种可接受的糖浆来源。
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Nutritional, Shelf-Life, and Sensory Evaluation of Cucumis callosus Based Optimized Syrup.

Cucumis callosus or "Choti kachri" is feral species of Cucurbitaceae family grown commonly in the semi-arid zones. The current study aimed to optimize and develop a syrup by utilizing C. callosus. For optimization of various combinations of C. callosus (CC) and Malus domestica (MD), various treatments were prepared namely T1 (100:00), T2 (75:25), T3 (50:50), T4 (00:100). The developed syrups were analyzed for nutritional and sensory analysis for a storage period of three months. The maximum and minimum range of different blends and storage period for various parameters were reported as TSS (oBx) (65.06 ± 0.23 to 67.17 ± 0.25), pH (4.67 ± 0.17 to 5.02 ± 0.65), acidity (%citric acid) (0.61 ± 0.02 to 0.98 ± 0.11), reducing sugars (%) (35.98 ± 0.12 to 44.12 ± 0.03), total sugars (%) (57.12 ± 0.03 to 65.51 ± 0.07), and non-reducing sugars (%) (14.88 ± 0.19 to 26.65 ± 0.11). All the blends varied non- significantly in terms of TSS, pH and acidity while significant (p ≥ 0.05) difference was noted in sugars when blended with 75:25 ratio of CC: MD. The data with respect to storage study reveals that the TSS, PH and acidity varied non-significantly while reducing sugars increased significantly. However, total, and non-reducing sugars decreased significantly with the increase of storage period. The prepared blends were subjected for sensory evaluation using 9-point hedonic scale for assessing color, consistency, taste, aroma, and overall acceptability with noted values as 8.0 ± 0.54 to 7.0 ± 0.44, 7.2 ± 0.54 to 8.0 ± 0.70, 7.0 ± 0.44 to 8.0 ± 0.70, 7.2 ± 0.44 to 8.0 ± 0.70, and 7.2 ± 0.44 to 8.0 ± 0.83. The study indicated that C. callosus is an acceptable source for development of syrup.

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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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