Pawlos Małgorzata, Znamirowska Agata, Szajnar Katarzyna, Kalicka Dorota
Department of Dairy Technology, University of Rzeszow, Poland.
Acta Sci Pol Technol Aliment. 2016 Jan-Mar;15(1):37-45. doi: 10.17306/J.AFS.2016.1.4.
In the process of enrichment of dairy products a priority element is the proper selection of compounds that are a mineral carrier. Calcium bisglycinate is better absorbed by the body than inorganic forms of calcium. Moreover, the lactic acid which is produced in kefir fermentation and the presence of lactose have also a positive effect on the improvement of absorption of calcium. The aim of the present study was to determine the influence of the applied dose of calcium in the form of calcium bisglycinate on the physicochemical and sensory properties and texture of kefirs during 21-day period of cold storage.
Processed cow milk was enriched with 0, 5, 10, 15, 20, 25 and 30 mg of calcium (for 100 g of milk), repasteurized (72°C, 1 min), cooled down (26°C), inoculated with Commercial VITAL kefir culture (Danisco, Poland) and fermented for 16 hours (26°C). The assessment of the influence of addition of calcium bisglycinate on acidity, syneresis, texture and sensory characteristics (1-9 points) of kefirs was conducted at four fixed dates (after 1 day, 7 days, 14 days and 21 days of storage).
During successive weeks of cold storage in all experimental groups there was observed a tendency to decrease general acidity. On the 1st and 7th days of cold storage reduced whey leakage was observed in kefirs enriched with 25 mg and 30 mg Ca/100 g of milk. With increasing doses of enrichment with calcium both the hardness, adhesiveness and gumminess of kefirs decreased. The applied doses of calcium did not cause changes in the sensory characteristics such as colour and consistency of the fermented beverages.
Calcium bisglycinate may be used to enrich kefirs with calcium even with 30 mg of calcium in 100 g of milk without the modification of the product's parameters.
在乳制品强化过程中，一个关键要素是正确选择作为矿物质载体的化合物。甘氨酸钙比无机钙形式更易被人体吸收。此外，开菲尔发酵过程中产生的乳酸以及乳糖的存在也对钙吸收的改善有积极作用。本研究的目的是确定在21天冷藏期内，以甘氨酸钙形式添加的钙剂量对开菲尔的理化性质、感官特性和质地的影响。
将加工后的牛奶分别添加0、5、10、15、20、25和30毫克钙（每100克牛奶）进行强化，重新巴氏杀菌（72°C，1分钟），冷却至（26°C），接种商业活力开菲尔发酵剂（波兰丹尼斯克公司）并在（26°C）下发酵16小时。在四个固定日期（储存1天、7天、14天和21天后）评估添加甘氨酸钙对开菲尔酸度、乳清渗出、质地和感官特性（1 - 9分）的影响。
在所有实验组连续冷藏的几周内，观察到总酸度有下降趋势。在冷藏第1天和第7天，每100克牛奶添加25毫克和30毫克钙的开菲尔乳清渗漏减少。随着钙强化剂量的增加，开菲尔的硬度、粘性和胶粘性均降低。所添加的钙剂量未导致发酵饮料的颜色和稠度等感官特性发生变化。
甘氨酸钙可用于强化开菲尔中的钙，即使每100克牛奶添加30毫克钙也不会改变产品参数。
