Zhu Hanyu, Chen Zheng, Li Geqing, Yao Xiaoqian, Hu Yujing, Zhao Wenxia
College of Life Science Hengyang Normal University Hengyang China.
Hunan Key Laboratory for Conservation and Utilization of Biological Resources in the Nanyue Mountainous Region Hengyang Normal University Hengyang China.
Food Sci Nutr. 2023 Jul 19;11(10):6231-6240. doi: 10.1002/fsn3.3563. eCollection 2023 Oct.
The stipe (LES), a by-product of fruiting body processing, is rich in dietary fiber, protein, and polysaccharides, which can be served as the functional ingredient in dairy products. In this study, stirred yogurts fortified with 1%, 2%, and 3% LES were prepared, and the effects of LES on the changes in color, pH, titratable acidity (TA), viable lactic acid bacteria (LAB) cells, syneresis, viscosity, texture, and antioxidant activity of the flavored yogurt were monitored at the beginning and the end of storage. The LES decreased the lightness, increased the red-green color values and yellow-blue color values, decreased the pH values, and increased the contents of TA, the viable LAB cells, and the antioxidant activity of yogurt samples in a dose-dependent manner. The addition of LES showed double-edged effects on the texture of yogurt, which significantly reduced firmness and viscosity but decreased the syneresis. Compared with plain yogurt, the 2% LES-fortified yogurt exhibited similar index values of texture parameters and higher scores of the appearance, fermented odor, taste quality, and overall acceptance, suggesting that this might be the optimal dose for industrial production. After cold storage for 28 days, pH values of all yogurt samples further decreased with increasing of TA. Interestingly, syneresis of LES-fortified yogurt decreased and the viable LAB cells and antioxidant activity of 3% LES-fortified yogurt slightly decreased. Therefore, LES is beneficial to improve physicochemical, sensory, and antioxidant properties of yogurt, which has the potential to be used in functional dairy products.
菌柄（LES）是子实体加工的副产品，富含膳食纤维、蛋白质和多糖，可作为乳制品中的功能成分。本研究制备了添加1%、2%和3% LES的搅拌型酸奶，并在储存开始和结束时监测了LES对调味酸奶的颜色、pH值、可滴定酸度（TA）、活性乳酸菌（LAB）细胞、脱水收缩、粘度、质地和抗氧化活性变化的影响。LES以剂量依赖的方式降低了亮度，增加了红绿色值和黄蓝色值，降低了pH值，并增加了TA含量、活性LAB细胞数量和酸奶样品的抗氧化活性。LES的添加对酸奶质地有双重影响，显著降低了硬度和粘度，但减少了脱水收缩。与原味酸奶相比，添加2% LES的酸奶在质地参数方面表现出相似的指标值，在外观、发酵气味、口感质量和总体接受度方面得分更高，表明这可能是工业生产的最佳剂量。冷藏28天后，所有酸奶样品的pH值随着TA的增加而进一步降低。有趣的是，添加LES的酸奶的脱水收缩减少，添加3% LES的酸奶的活性LAB细胞数量和抗氧化活性略有下降。因此，LES有利于改善酸奶的理化、感官和抗氧化特性，具有在功能性乳制品中应用的潜力。
