Postgraduate Program in Food Engineering, Technology Center, Federal University of Santa Catarina, Trindade, Florianópolis, SC, Brazil.
Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
Food Res Int. 2022 Dec;162(Pt B):112144. doi: 10.1016/j.foodres.2022.112144. Epub 2022 Nov 18.
This work presents the enrichment of powdered dairy compounds with soy extract, and the determination of its physical properties, rehydration characteristics, multielement profile, and polyphenolic potential. Five dairy compound formulations were developed, where milk powder was replaced by 10, 20, 30, 40, and 49 % w/w of soy extract.. Multivariate analyzes using combined PCA analyzes were used to group the samples and, thus, reveal the main characteristics associated with their physicochemical properties, bioactive composition, and multi-element profile. The protein content in the samples was not significantly affected by the addition of soy extract. There was a gradual increase in the total fat as the concentration of soy extract increased. Furthermore, with the increase in the percentage of soy extract in the dairy compounds, there was an increase in the levels of total polyphenols, total flavonols, and antioxidant capacity, and of some minerals, such as Fe, Mn, P, Cu, and Mg. The DC49 sample showed the highest values for total polyphenols (178.65 mg of gallic acid (GAE)/100 g) and total flavonols (1.51 mg of catechin/100 g). The addition of soy extract promoted the enrichment of important minerals in the samples, with an increase of up to 55 times in the Fe content and up to 40 times in the Mn content. Physical properties (density and fluidity) and rehydration properties (wetting, dispersibility, and solubility) also were affected as the percentage of soy extract in the samples increased. When there was an addition of up to 20 % soy extract, the samples are still wettable. All dairy compounds showed solubility above 69 %. The use of soy extract in the polyphenolic and mineral enrichment of the dairy compounds is important to add nutritional value to powdered milk, we emphasize that this product has enormous potential to be used in diets that require mineral supplementation.
本工作旨在对奶粉进行大豆提取物的富化，并对其物理特性、复水特性、多元素谱和多酚潜力进行测定。开发了 5 种乳粉化合物配方，其中牛奶粉分别被 10、20、30、40 和 49%w/w 的大豆提取物替代。使用主成分分析（PCA）的组合多元分析对样品进行分组，从而揭示与理化性质、生物活性成分和多元素谱相关的主要特征。添加大豆提取物后，样品中的蛋白质含量没有明显变化。随着大豆提取物浓度的增加，总脂肪逐渐增加。此外，随着乳粉化合物中大豆提取物的百分比增加，总多酚、总黄酮和抗氧化能力以及一些矿物质（如铁、锰、磷、铜和镁）的水平也会增加。DC49 样品的总多酚（178.65mg 没食子酸（GAE）/100g）和总黄酮（1.51mg 儿茶素/100g）含量最高。添加大豆提取物促进了样品中重要矿物质的富集，铁含量增加了 55 倍，锰含量增加了 40 倍。随着样品中大豆提取物百分比的增加，物理性质（密度和流动性）和复水性质（润湿、分散性和溶解度）也会受到影响。当添加的大豆提取物含量不超过 20%时，样品仍具有可湿性。所有乳粉化合物的溶解度均高于 69%。大豆提取物在乳粉化合物的多酚和矿物质富化中的应用对于提高奶粉的营养价值非常重要，我们强调，该产品具有在需要矿物质补充的饮食中使用的巨大潜力。
