Lodh Jui, Khamrui Kaushik, Prasad Writdhama G
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India.
J Food Sci Technol. 2018 May;55(5):1832-1839. doi: 10.1007/s13197-018-3098-x. Epub 2018 Mar 15.
Adverse health effects of synthetic anti-oxidants have necessitated the use of natural anti-oxidants in food products. However, their incorporation may result into undesirable changes in physico-chemical and sensory attributes of the product. Hence, the present investigation was undertaken to prepare anti-oxidant rich using curcumin (yellow pigment found in turmeric) as the natural anti-oxidant. Effects of varying curcumin levels (160-350 ppm), heating temperature (110-120 °C) and duration (16-22 min) on anti-oxidant, chemical and sensory attributes of were studied. Increasing level of curcumin significantly increased the DPPH free radical scavenging activity and decreased the amount of conjugated dienes formation. Increasing heating time and temperature significantly decreased the anti-oxidant activity in , but their combination significantly increased the activity. Increase in curcumin level and heating temperature improved the sensory attributes of , but longer duration of heating decreased the same. Optimization using Central Composite Rotatable Design yielded 350 ppm of curcumin and heat treatment of 115 °C for 17.89 min for most acceptable, anti-oxidant rich with a desirability value of 0.966. The model developed was found to predict the product characteristics adequately.
合成抗氧化剂对健康的不良影响使得食品中必须使用天然抗氧化剂。然而，将它们添加到食品中可能会导致产品的物理化学和感官特性发生不良变化。因此，本研究以姜黄素（姜黄中的黄色色素）作为天然抗氧化剂，制备富含抗氧化剂的[产品名称未给出]。研究了不同姜黄素水平（160 - 350 ppm）、加热温度（110 - 120°C）和持续时间（16 - 22分钟）对[产品名称未给出]的抗氧化、化学和感官特性的影响。姜黄素水平的增加显著提高了DPPH自由基清除活性，并减少了共轭二烯的生成量。加热时间和温度的增加显著降低了[产品名称未给出]的抗氧化活性，但它们的组合显著提高了活性。姜黄素水平和加热温度的增加改善了[产品名称未给出]的感官特性，但较长的加热时间则降低了这些特性。使用中心复合旋转设计进行优化，得到了350 ppm的姜黄素和115°C加热17.89分钟的条件，以获得最可接受的、富含抗氧化剂的[产品名称未给出]，其期望度值为0.966。发现所建立的模型能够充分预测产品特性。
