Mehta Dipakkumar, Kumar M H Sathish, Sabikhi Latha
Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007 USA.
Dairy Technology Section, SRS-National Dairy Research Institute, Adugodi, Bengaluru, Karnataka 560030 India.
J Food Sci Technol. 2017 Nov;54(12):3859-3866. doi: 10.1007/s13197-017-2841-z. Epub 2017 Sep 11.
The current work aimed to formulate smoothie by optimizing varying levels of soy protein isolate (1.5-2.5% w/w), sucralose (150-190 ppm) and pectin (0.3-0.5% w/w) along with milk, legume (chickpea), vegetable (carrot), fruit (mango), honey and trisodium citrate by response surface methodology on the basis of sensory (color and appearance, flavor, consistency, sweetness and overall acceptability) and physical (expressible serum and viscosity) responses. Soy protein isolate and pectin levels influenced color and appearance, flavor, consistency and overall acceptability significantly. Soy protein isolate and pectin showed a positive correlation with viscosity of smoothie with reduced expressible serum. Smoothie was optimized with 1.8% (w/w) soy protein isolate, 166.8 ppm sucralose, and 0.5% (w/w) pectin with acceptable quality. One serving (325 ml) of optimized smoothie provides approximately 23% protein, 27% dietary fiber of the recommended daily values and provides approximately 74 kcal per 100 ml of smoothie, which renders smoothie as a high protein, high fiber, grab-and-go breakfast option.
当前的研究旨在通过响应面法，基于感官（颜色和外观、风味、稠度、甜度和总体可接受性）和物理（可挤出血清和粘度）响应，优化不同水平的大豆分离蛋白（1.5 - 2.5% w/w）、三氯蔗糖（150 - 190 ppm）和果胶（0.3 - 0.5% w/w），同时加入牛奶、豆类（鹰嘴豆）、蔬菜（胡萝卜）、水果（芒果）、蜂蜜和柠檬酸钠来配制奶昔。大豆分离蛋白和果胶水平对颜色和外观、风味、稠度以及总体可接受性有显著影响。大豆分离蛋白和果胶与奶昔的粘度呈正相关，可挤出血清减少。优化后的奶昔含有1.8%（w/w）大豆分离蛋白、166.8 ppm三氯蔗糖和0.5%（w/w）果胶，质量可接受。一份（325毫升）优化后的奶昔提供约23%的蛋白质、27%的膳食纤维推荐日摄入量，每100毫升奶昔约含74千卡热量，这使奶昔成为一种高蛋白、高纤维、即食的早餐选择。
