Agricultural and Environmental Research Station, West Virginia State University, Institute, WV 25112, USA.
Food and Nutrition Science, Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA.
Ultrason Sonochem. 2023 Aug;98:106533. doi: 10.1016/j.ultsonch.2023.106533. Epub 2023 Jul 21.
This study evaluated the effect of ultrasonic processing on functional yogurts fortified with banana-resistant starch (BRS) and green papaya powder (GPP). Ultrasonication technology (80% amplitude, 8 min at 20 kHz frequency) was utilized as an alternative to conventional thermal treatment (85 °C, 30 min) to improve functional yogurts' physical and textural properties. A total of 6 set-type yogurt groups were prepared by ultrasonication (UT) and conventional treatment (CT). Based on the textural studies and correlation (Pearson's) plots, fortified and UT samples were more stiff, firm, sticky, adhesive, and viscous (least elastic) compared to the CT samples. All of the tested yogurts maintained a remarkable number of viable colony counts (≥7.23 log CFU/mL) during the storage. Ultrasonication significantly (p < 0.05) changed the L, a*, and b* color values. The ultrasonic processing reduced whey syneresis and improved the water-holding capacity in fresh and stored yogurts. Further, it retained the fatty acid profile of fortified yogurts. However, ultrasonication negatively affected, i.e., reduced the total polyphenol content and antioxidant activity of yogurts as compared to the conventionally (thermal) treated counterparts. Overall, ultrasound technology can be a potential alternative to thermal treatment for the improved quality and safety of fortified yogurts.
本研究评估了超声处理对添加香蕉抗性淀粉（BRS）和番木瓜粉（GPP）的功能性酸奶的影响。超声技术（80%的振幅，20kHz 频率 8 分钟）被用作替代传统热处理（85°C，30 分钟）的方法，以改善功能性酸奶的物理和质地特性。通过超声处理（UT）和常规处理（CT）共制备了 6 组定型酸奶。基于质地研究和相关（皮尔逊）图，与 CT 样品相比，强化和 UT 样品更硬、更结实、更粘、更粘和更粘（弹性最小）。在储存过程中，所有测试的酸奶均保持了显著数量的活菌计数（≥7.23log CFU/mL）。超声处理显著（p<0.05）改变了 L、a和 b颜色值。超声处理减少了乳清分离，并提高了新鲜和储存酸奶的持水能力。此外，它保留了强化酸奶的脂肪酸谱。然而，与传统（热）处理的酸奶相比，超声处理对酸奶的总多酚含量和抗氧化活性产生了负面影响。总的来说，超声技术可以作为一种潜在的替代热处理方法，用于改善强化酸奶的质量和安全性。
