基于感官、营养和功能角度的有机酸奶优化。
Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives.
机构信息
Graduate Program in Food Science and Technology, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil.
Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil.
出版信息
Food Chem. 2017 Oct 15;233:401-411. doi: 10.1016/j.foodchem.2017.04.112. Epub 2017 Apr 20.
The effects of purple grape juice (PGJ), grape skin flour (GSF), and oligofructose (OLI) on proximate composition, total phenolic content (TPC), antioxidant activity (AA), sensory, physicochemical, and textural properties of yogurts were analyzed using response surface methodology. Multiple regression models were proposed and results showed that PGJ increased the viscosity, AA, and TPC, while GSF increased the ash and total fiber contents of yogurts. GSF and OLI increased the hardness and consistency. A simultaneous optimization was performed to maximize TPC, ash and fibers contents, and sensory acceptance: a yogurt containing 1.7% GSF and 8.0% PGJ had a high fiber (5.60±0.13%) and ash (0.76±0.02%) contents, TPC (28.32±2.10mg GAE/100g), AA toward DPPH (57.85±1.36mg AAE/100g), and total reducing capacity (28.86±5.19mg QE/100g). The optimized yogurt had 79% acceptability index, indicating the use of PGJ and GSF is a feasible alternative to increase the functional properties of yogurts.
采用响应面法分析了紫葡萄汁（PGJ）、葡萄皮粉（GSF）和低聚果糖（OLI）对酸奶的近似成分、总酚含量（TPC）、抗氧化活性（AA）、感官、理化和质构特性的影响。提出了多元回归模型，结果表明 PGJ 增加了酸奶的粘度、AA 和 TPC，而 GSF 增加了酸奶的灰分和总膳食纤维含量。GSF 和 OLI 增加了硬度和稠度。进行了协同优化，以最大限度地提高 TPC、灰分和纤维含量以及感官接受度：含有 1.7%GSF 和 8.0%PGJ 的酸奶具有较高的纤维（5.60±0.13%）和灰分（0.76±0.02%）含量、TPC（28.32±2.10mg GAE/100g）、对 DPPH 的 AA（57.85±1.36mg AAE/100g）和总还原能力（28.86±5.19mg QE/100g）。优化后的酸奶接受度指数为 79%，表明使用 PGJ 和 GSF 是增加酸奶功能性的可行替代方案。
Zotero 插件