Maurya Sachin, Verma Tarun, Aggarwal Ankur, Kumar Singh Manish, Dutt Tripathi Abhishek, Trivedi Ankur
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India.
Department of Food Technology, School of Engineering and Technology, Mizoram University, Aizawl, Mizoram, India.
Food Chem (Oxf). 2024 Aug 22;9:100217. doi: 10.1016/j.fochms.2024.100217. eCollection 2024 Dec 30.
Functional dairy foods are in high demand due to their convenience, enhanced nutrition, intriguing flavors, and natural ingredients. The valorization of flaxseed by-products can potentially boost the functionality of these foods. This work involves the optimization of flaxseed meal powder (2%, 2.5%, 3%) during preparation based on sensory and textural attributes. The optimized (2%) exhibited significantly reduction in moisture (39.6%) and water activity (18.9%), while significantly increasing crude fiber (1.88%), protein (26.4%), fat (8%) and DPPH inhibition (274.5%) as compared to control . Scanning electron microscopy of the optimized revealed the surface displayed a dense, uneven texture, heavily coated with fat, and intergranular spaces filled with milk serum. Twenty-three primary compounds were recognized in high-resolution mass spectrometry (HR-MS), including 6 organic acids, 6 amino acids, 3 fatty acids, 3 other metabolite derivatives, 2 lipids, 2 bioactive components, and 1 sugar. Besides gas chromatography mass spectrometry (GC-MS) found six separate types of fatty acids. These compounds have been proven to possess various bioactivities, such as promoting brain activity, antioxidant, anti-diabetic, anti-inflammatory, cardiovascular-protective effects, etc. Flaxseed meal, as a plant-based substitute for dairy ingredients, offers a sustainable and healthy alternative, making flaxseed-incorporated a functional food.
功能性乳制品因其便利性、营养强化、诱人的风味和天然成分而需求量很大。亚麻籽副产品的增值有可能提高这些食品的功能性。这项工作涉及根据感官和质地属性，在制备过程中对亚麻籽粉（2%、2.5%、3%）进行优化。与对照组相比，优化后的（2%）亚麻籽粉水分显著降低（39.6%），水分活度显著降低（18.9%），同时粗纤维（1.88%）、蛋白质（26.4%）、脂肪（8%）和DPPH抑制率（274.5%）显著增加。优化后的亚麻籽粉扫描电子显微镜显示，其表面质地致密、不均匀，覆盖着大量脂肪，颗粒间充满乳清。在高分辨率质谱（HR-MS）中识别出23种主要化合物，包括6种有机酸、6种氨基酸、3种脂肪酸、3种其他代谢物衍生物、2种脂质、2种生物活性成分和1种糖。此外，气相色谱-质谱联用（GC-MS）发现了六种不同类型的脂肪酸。这些化合物已被证明具有多种生物活性，如促进大脑活动、抗氧化、抗糖尿病、抗炎、心血管保护作用等。亚麻籽粉作为乳制品成分的植物性替代品，提供了一种可持续且健康的选择，使添加亚麻籽的产品成为功能性食品。
