Diep Tung Thanh, Yoo Michelle Ji Yeon, Rush Elaine
School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
Riddet Institute, Centre of Research Excellence, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
Foods. 2021 Dec 29;11(1):79. doi: 10.3390/foods11010079.
Bright-red Laird's Large tamarillo is a unique and under-utilised fruit that is a dietary source of carotenoids, vitamins C and E, and dietary fibre. The effects of the addition of freeze-dried tamarillo powder (5-15%) to milk and yoghurt starter either before (PRE) or after (POS) fermentation on physicochemical properties were examined. Using LC-MS and GG-MS, nutrient and volatile contents of tamarillo yoghurt were also examined. The addition of tamarillo prior to fermentation was associated with a more yellow colour and higher concentrations of tocopherol compared to when tamarillo was added after fermentation. Higher elastic modulus, PUFAs, pro-vitamin A content, and vitamin C retention were observed for POS than PRE. All tamarillo yoghurts showed improvement in syneresis, lower lactose content, and higher concentrations of antioxidant vitamins than the commercial premium-assorted fruits yoghurt from New Zealand Food Composition Data. Yoghurt fortified with tamarillo powder offers the potential for the development of a high-value nutritional product that could be a good source of vitamin C and a source of vitamin E and β-carotene, and maintain the volatiles that give tamarillo its distinctive flavour.
亮红色的莱尔德大番茄树番茄是一种独特且未得到充分利用的水果，它是类胡萝卜素、维生素C和E以及膳食纤维的膳食来源。研究了在牛奶和酸奶发酵剂中添加5%-15%的冻干番茄树番茄粉，在发酵前（PRE）或发酵后（POS）对其理化性质的影响。还使用液相色谱-质谱联用仪（LC-MS）和气相色谱-质谱联用仪（GG-MS）检测了番茄树酸奶的营养成分和挥发性成分。与发酵后添加番茄树番茄粉相比，发酵前添加番茄树番茄粉会使酸奶颜色更黄，生育酚浓度更高。与PRE相比，POS的弹性模量、多不饱和脂肪酸、维生素A原含量和维生素C保留率更高。与新西兰食品成分数据中的商业优质混合水果酸奶相比，所有番茄树酸奶的脱水收缩现象均有所改善，乳糖含量更低，抗氧化维生素浓度更高。添加番茄树番茄粉的酸奶具有开发高价值营养产品的潜力，该产品可能是维生素C的良好来源，也是维生素E和β-胡萝卜素的来源，并能保留赋予番茄树番茄独特风味的挥发性成分。
