Ahmed Amina, Bajwa Usha
1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India.
2Department of Science and Business Management, Mbeya University of Science and Technology, Mbeya, Tanzania.
J Food Sci Technol. 2019 Jan;56(1):253-261. doi: 10.1007/s13197-018-3484-4. Epub 2018 Nov 3.
The investigation studied the effect of sour fruit juices as coagulants on the physico-chemical properties, phytonutrients, sensory scores, texture profile analysis (TPA) and microstructure using scanning electron microscopy (SEM) of . was coagulated using citric acid solution (control), lemon or juice. The total solids and protein recovery were higher using juice while fat recovery was more in control than with the other two coagulants. The mineral profile indicated that calcium content was higher in lemon and than citric whereas sodium was highest in citric sample. collected using fruit juices exhibited higher quantity of functional components studied i.e. antioxidant activity, ascorbic acid, total phenols and tannins than control. Also, it scored high for sensory attributes of appearance/color, body and texture, mouthfeel, flavor and overall acceptability but exhibited disparate values for TPA (hardness, adhesiveness, gumminess and resilience) and discrete structures under SEM.
该研究探讨了酸性果汁作为凝固剂对其理化性质、植物营养素、感官评分、质地剖面分析（TPA）以及使用扫描电子显微镜（SEM）观察的微观结构的影响。使用柠檬酸溶液（对照）、柠檬汁或[果汁名称缺失]汁进行凝固。使用[果汁名称缺失]汁时总固形物和蛋白质回收率较高，而对照中的脂肪回收率高于其他两种凝固剂。矿物质分析表明，柠檬和[果汁名称缺失]中的钙含量高于柠檬酸，而对照样品中的钠含量最高。使用果汁收集的[样品名称缺失]中所研究的功能成分（即抗氧化活性、抗坏血酸、总酚和单宁）含量高于对照。此外，它在外观/颜色、体态和质地、口感、风味和总体可接受性等感官属性方面得分较高，但在TPA（硬度、粘附性、粘性和弹性）方面表现出不同的值，并且在SEM下呈现出离散的结构。
