坦桑尼亚姆万扎市当地种植的水果泥和菊粉纤维对益生菌酸奶的感官评价以及用辣木强化的益生菌酸奶的微生物分析。
Sensory evaluation of locally-grown fruit purees and inulin fibre on probiotic yogurt in Mwanza, Tanzania and the Microbial Analysis of Probiotic Yogurt Fortified with Moringa oleifera.
作者信息
Hekmat Sharareh, Morgan Kathryn, Soltani Mohammad, Gough Robert
机构信息
Division of Food and Nutritional Sciences, Brescia University College, 1285 Western Rd. London, Ontario, N6G 1H2, Canada ; The University of Western Ontario, 1285 Western Rd. London, Ontario, N6G 1H2, Canada.
Division of Food and Nutritional Sciences, Brescia University College, 1285 Western Rd. London, Ontario, N6G 1H2, Canada.
出版信息
J Health Popul Nutr. 2015 Mar;33(1):60-7.
The purpose of this study was to establish new food products that increase the nutritional value and health benefits of the probiotic yogurt currently used in the Western Heads East (WHE) Project in Mwanza, Tanzania. The probiotic yogurt has established health benefits, and product development through fortification must not adversely affect the acceptability of yogurt or the viability of the probiotics. Both sensory testing and microbial analysis testing were conducted. The products tested were yogurt fortified with locally-grown fruit purees with inulin and Moringa oleifera. The results of the sensory evaluation showed that all yogurts were not rated significantly different from the control, except for appearance. The avocado puree without inulin rated significantly lower in all categories. The microbial analysis showed that Moringa oleifera did not negatively affect the growth of Lactobacillus rhamnosus GR-1 in MRS, milk or yogurt, although a significant decrease was found after 5 weeks of storage at 4 (o)C.
本研究的目的是开发新的食品，以提高目前在坦桑尼亚姆万扎的“西方援助东方”（WHE）项目中使用的益生菌酸奶的营养价值和健康益处。益生菌酸奶已证实具有健康益处，通过强化进行产品开发绝不能对酸奶的可接受性或益生菌的活力产生不利影响。进行了感官测试和微生物分析测试。测试的产品是添加了当地种植的含菊粉的水果泥和辣木的酸奶。感官评价结果表明，除外观外，所有酸奶的评分与对照相比均无显著差异。不含菊粉的鳄梨泥在所有类别中的评分均显著较低。微生物分析表明，辣木对鼠李糖乳杆菌GR-1在MRS培养基、牛奶或酸奶中的生长没有负面影响，尽管在4℃储存5周后发现其数量显著减少。
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