Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianopolis, SC, Brazil.
Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianopolis, SC, Brazil.
Food Res Int. 2018 Feb;104:119-125. doi: 10.1016/j.foodres.2017.10.006. Epub 2017 Oct 7.
Strawberry juice was concentrated using block freeze concentration process. The concentrate was used to produce two yogurts with different concentrations of cryoconcentrated strawberry pulp (15% and 30%). Total lactic acid bacteria count, physicochemical and rheological properties was evaluated during storage (7days) for all yogurts. Also, the beverages produced were compared with two commercial trademarks. It was observed that the total lactic acid bacteria count remained higher than 10CFU·mL during the storage time for all beverages studied. The viscosity of the yogurts decreased when the ratio of strawberry cryoconcentrate was increased. The Power Law model was successfully applied to describe the flow of the yogurts, which had a thixotropic behaviour. The incorporation of the cryoconcentrated strawberry pulp in the yogurt resulted in a product with 3-fold more anthocyanins content and antioxidant activity. The enrichment of natural yogurt with strawberry cryoconcentrated pulp proved to be effective in the production of a beverage with higher nutritional characteristics.
草莓汁采用块状冷冻浓缩工艺浓缩。浓缩物用于生产两种不同浓度的冷冻浓缩草莓浆（15%和 30%）的酸奶。在储存期间（7 天）评估了所有酸奶的总乳酸菌计数、物理化学和流变学性质。此外，还将所生产的饮料与两种商业商标进行了比较。结果表明，在研究的所有饮料中，总乳酸菌计数在储存期间均保持在 10CFU·mL 以上。当草莓冷冻浓缩物的比例增加时，酸奶的粘度降低。幂律模型成功地应用于描述酸奶的流动，其具有触变性。将冷冻浓缩的草莓浆掺入酸奶中，可使产品的花色苷含量和抗氧化活性增加 3 倍。将草莓冷冻浓缩浆添加到天然酸奶中，可有效生产具有更高营养特性的饮料。
