Zahir Ahmadullah, Naseri Emal, Hussain Muzahir
College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu People's Republic of China.
Department of Food Science and Technology, Faculty of Veterinary Medicine, Afghanistan National Agricultural Sciences and Technology University, Kandahar, 3801 Afghanistan.
J Food Sci Technol. 2024 Apr;61(4):753-769. doi: 10.1007/s13197-023-05876-z. Epub 2023 Nov 3.
In recent years, there has been a growing interest in developing novel foods with improved health and nutritional characteristics, particularly through the supplementation and development of dairy products with plant-based ingredients. In this study, the response surface methodology (RSM) was employed to optimize the ingredient formulation and processing parameters of common bean whey-fortified yogurt (CBWFY) production containing and common bean whey (CBW) with a high probiotic count, superior physicochemical and textural properties, and desirable sensory attributes. The experiments were planned using the "box-Behnken design" (BBD) with three independent variables: fermentation time (0-10 h), common bean ratio (25-100%), and the amount of starter culture (1-5%). To assess the physicochemical properties of the yogurt, such as pH, titratable acidity, viable cell count, and syneresis of the CBWFY, they were determined and optimized. In all the common bean whey samples, the optimum conditions were obtained by supplementing cow milk with 25% common bean whey (CBW), an inoculation ratio of 1-4%, and fermentation for 5.54 h. Fermentation time and CBW concentration significantly affected the viability of and the physicochemical attributes of yogurt. This study demonstrated that the addition of cow milk with 25% CBW from the white bean variety produced probiotic yogurt with the highest population (up to 8.55 log CFU/mL) compared to the other varieties and an enhancement in the yogurt's pH and acidity, while a decrease in yogurt syneresis occurred. In general, the results of the current study showed that adding up to 25% white common bean whey to probiotic yogurt can be an option for producing yogurt with potential functional and sensory quality.
The online version contains supplementary material available at 10.1007/s13197-023-05876-z.
近年来，人们越来越有兴趣开发具有改善健康和营养特性的新型食品，特别是通过用植物性成分补充和开发乳制品。在本研究中，采用响应面法（RSM）优化了含有高益生菌数量、具有优异物理化学和质地特性以及理想感官属性的普通豆乳强化酸奶（CBWFY）的成分配方和加工参数。实验采用“Box-Behnken设计”（BBD）进行规划，有三个自变量：发酵时间（0 - 10小时）、普通豆比例（25 - 100%）和发酵剂用量（1 - 5%）。为了评估酸奶的物理化学性质，如CBWFY的pH值、可滴定酸度、活菌数和脱水收缩，对其进行了测定和优化。在所有普通豆乳样品中，通过向牛奶中添加25%的普通豆乳（CBW）、接种比例为1 - 4%以及发酵5.54小时获得了最佳条件。发酵时间和CBW浓度显著影响益生菌的活力以及酸奶的物理化学属性。本研究表明，与其他品种相比，添加来自白豆品种的25% CBW的牛奶生产的益生菌酸奶具有最高的益生菌数量（高达8.55 log CFU/mL），并且酸奶的pH值和酸度有所提高，同时酸奶的脱水收缩减少。总体而言，当前研究结果表明，向益生菌酸奶中添加高达25%的白普通豆乳可以作为生产具有潜在功能和感官品质酸奶的一种选择。
在线版本包含可在10.1007/s13197 - 023 - 05876 - z获取的补充材料。
