The optimisation of processing and storage conditions of lyophilised purslane-fortified yoghurts by central composite design

IF 2.5 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Birsu Satkın, Ayse Burcu Aktas
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引用次数: 0

Abstract

The objectives of this study were to manufacture lyophilised purslane-fortified yoghurts in order to improve the functional properties of yoghurt and to optimise processing and storage conditions of fortified yoghurts. A central composite design was created by considering the storage time (5–12 days), lyophilised purslane concentration (0.25–0.5%) and starter culture ratio (1–3%) as factors. The fortified yoghurts were supplemented by phenolics (up to 36.94 mg gallic acid equivalent per kg) and linoleic acid (3.15–11.31%). The optimal fortified yoghurt processing and storage parameters were determined to be 0.55% lyophilised purslane, 3.41% starter culture ratios and 5 days of storage at 4°C.

Abstract Image

Abstract Image

通过中心复合设计优化冻干马齿苋强化酸奶的加工和储存条件
本研究的目的是生产冻干马齿苋强化酸奶,以改善酸奶的功能特性,并优化强化酸奶的加工和储存条件。通过考虑贮藏时间(5-12 天)、冻干马齿苋浓度(0.25-0.5%)和起始培养物比例(1-3%)等因素,建立了一个中心复合设计。强化酸奶添加了酚类物质(每公斤高达 36.94 毫克没食子酸当量)和亚油酸(3.15%-11.31%)。强化酸奶的最佳加工和储存参数被确定为:0.55%的冻干马齿苋、3.41%的起始培养比率和在 4°C 下储存 5 天。
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来源期刊
International Journal of Dairy Technology
International Journal of Dairy Technology 工程技术-食品科技
CiteScore
7.00
自引率
4.50%
发文量
76
审稿时长
12 months
期刊介绍: The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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