基于发酵乳渗透物、车前草籽壳和苹果副产品的营养咀嚼糖果配方的特性

Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products.

作者信息

Zokaityte Egle, Siriakovaite Karolina, Starkute Vytaute, Zavistanaviciute Paulina, Lele Vita, Mozuriene Erika, Klupsaite Dovile, Viskelis Pranas, Ruibys Romas, Guiné Raquel P F, Bartkiene Elena

机构信息

Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.

Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.

出版信息

Foods. 2021 Apr 5;10(4):777. doi: 10.3390/foods10040777.

DOI:10.3390/foods10040777

PMID:33916334

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8065903/

Abstract

The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM "happy" ( = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log CFU g; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy.

摘要

本研究的目的是开发基于发酵乳渗透物（MP）（低聚半乳糖（GOS）和活性乳酸菌（LAB）的来源）、车前子壳（理想水胶体的来源）和苹果副产品（酚类化合物的来源）的营养咀嚼糖果（CCN）配方。对于CCN的制备，测试了明胶（Gel）和琼脂；此外，为了使使用琼脂制备的CCN具有理想的硬质地，将柠檬酸（cit）换成了抗坏血酸。为了选择成分的最佳用量，评估了不同CCN配方对消费者产生的总体可接受性（OA）和情绪（EMs）。此外，还分析了储存期间的活性LAB计数、质地、颜色和抗氧化特性。由MP、车前子壳（Ph）、苹果副产品（App）、cit和木糖醇（Xy）组成的样品显示出最高的OA（得分8.5）；发现OA与“快乐”情绪之间存在非常强的相关性（=0.907**）。储存14天后，Gel+MP+Ph+App+cit样品的LAB计数高于6.0 log CFU/g；然而，用琼脂制备的CCN具有更好的抗氧化性能。最后，可以说发酵的MP、Ph和App可以以可持续的方式用于制备增值CCN，推荐的配方是Gel+MP+Ph+App+cit+Xy。