Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.
Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.
Food Res Int. 2024 Nov;195:114959. doi: 10.1016/j.foodres.2024.114959. Epub 2024 Aug 22.
The development of new fermented milks formulations enriched with fruit by-products may widen the existing market offer of products matching consumer demands on novel, and "no artificial added sugars" products. Unmarketable fig fruit, food by-product, could be considered as a potential ingredient to develop a new dairy product. The aim of this study was to study the consumer acceptance of fermented milk enriched with different percentage of pasteurized fig purée (by-products) and their technological properties. It was found that the quantity of fig puree added influenced fermented milks texture and spontaneous syneresis. Formulations containing 40% fig puree showed the highest values of firmness, consistency, cohesiveness, and viscosity index with improvements seen from 20% fig puree addition. Furthermore, the inclusion of fig puree in fermented milks reduced the levels of lactic acid bacteria comparing with control samples, but the microbial load was higher than 10 UFC g LAB (estimated counts in MRS) and 9 UFC g LAC (estimated counts in M17). Polyphenolic content increased with fig puree percentage, enhancing antioxidant activity. Volatile compound analysis identified hexanoic acid, acetoin, and butanoic acid as predominant in enriched fermented milks. It is also worth highlighting that sensory evaluation revealed better ratings for texture and sweetness acceptance in formulations containing 30% and 40% of fig puree, correlating with instrumental data. Overall, the quality parameters were maintained and even improved, leading to high consumer acceptability ratings.
开发富含水果副产品的新型发酵乳配方可能会拓宽现有产品市场，以满足消费者对新产品和“无糖”产品的需求。废弃的无花果果实，食品副产品，可以被认为是开发新型乳制品的潜在成分。本研究旨在研究消费者对添加不同比例巴氏杀菌无花果泥（副产品）的发酵乳的接受程度及其技术特性。结果发现，添加的无花果泥量影响发酵乳的质地和自发离浆。含有 40%无花果泥的配方表现出最高的硬度、稠度、内聚性和粘度指数，从添加 20%无花果泥开始有所提高。此外，与对照样品相比，无花果泥的添加降低了发酵乳中乳酸菌的水平，但微生物负荷高于 10 UFC g LAB（MRS 中的估计计数）和 9 UFC g LAC（M17 中的估计计数）。多酚含量随无花果泥含量的增加而增加，从而提高了抗氧化活性。挥发性化合物分析确定了己酸、乙酰丙酮和丁酸是富含发酵乳中的主要挥发性化合物。值得强调的是，感官评价显示，含有 30%和 40%无花果泥的配方在质地和甜度接受度方面的评分更高，与仪器数据相关。总的来说，质量参数得到了保持，甚至得到了改善，从而获得了高的消费者接受度评分。
