Väkeväinen Kati, Rinkinen Noora, Willman Roosa-Maria, Lappi Jenni, Raninen Kaisa, Kårlund Anna, Mikkonen Santtu, Plumed-Ferrer Carme, Kolehmainen Marjukka
Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland.
Faculty of Business, Tourism and Hospitality, Savonia University of Applied Sciences, P.O. Box 6, 70201 Kuopio, Finland.
Foods. 2021 Apr 7;10(4):792. doi: 10.3390/foods10040792.
Blackcurrant is a healthy, affordable, and traditionally gardened berry that, thus far, has been underused in food applications. From the consumers' point of view, the acidic taste of blackcurrants is a challenge; therefore, these berries have mainly been utilized for sugary juice production. This research study aimed to develop a frozen vegan blackcurrant product with pleasant sensory properties and potential probiotic function. A candidate probiotic, Q823, was used in the manufacturing process. The physicochemical properties, nutritional composition, and consumer preference for the developed product were assessed, as was the viability of Q823 during storage time and in an in vitro gastrointestinal model. Consumers ( = 71) perceived the developed product to be pleasant. Q823 had high viability counts (log colony forming units (cfu) g 7.0 ± 0.38) in the final product, although the viability of Q823 during storage time needs to be enhanced to obtain a probiotic product. Thus, within an optimized formulation, blackcurrant berries represent a potential raw material for functional frozen food products.
黑加仑是一种健康、实惠且传统上在花园中种植的浆果，到目前为止，它在食品应用中一直未得到充分利用。从消费者的角度来看，黑加仑的酸味是一个挑战；因此，这些浆果主要用于生产含糖果汁。本研究旨在开发一种具有宜人感官特性和潜在益生菌功能的冷冻纯素黑加仑产品。在制造过程中使用了一种候选益生菌Q823。评估了所开发产品的理化性质、营养成分和消费者偏好，以及Q823在储存期间和体外胃肠道模型中的活力。消费者（n = 71）认为所开发的产品令人愉悦。Q823在最终产品中的活菌数较高（log菌落形成单位（cfu）g 7.0±0.38），尽管需要提高Q823在储存期间的活力以获得益生菌产品。因此，在优化配方中，黑加仑浆果是功能性冷冻食品的潜在原料。
