Olive oil and coconut oil improved the quality and digestibility of set soybean yoghurt

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-01-31 DOI:10.1515/ijfe-2023-0206

Wenqi Cai, Shufang Cao, Mingjie Xia, Guangchen Zhang, Dafei Huo, Lina Yang, He Liu

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引用次数: 2

Abstract

The results of GC-MS analysis showed that the set soybean yoghurt without oil contained only two esters and one alcohol: delta-dodecalactone, 5-decanolide, and R-(−)-2-butanol. The set soybean yoghurt with olive oil was characterized by five volatile flavors: hexanoic acid, 2-nonanol, phenylacetaldehyde, 3-heptylacrolein, and acetylpyrazine. The set soybean yoghurt with coconut oil was characterized by nine volatile flavors: 5-hydroxyoctanoic acid lactone, ethyl caprylate, ethyl caprate, ethyl laurate, 2-tridecanone, dihydro-2-methyl-3(2H)-thiophenone, lauric acid, 1-octanol, and 2-decanol. Gas chromatographic analysis showed that free fatty acid species increased in set soybean yoghurt after oil addition, which were positively correlated with volatile flavor substances. By confocal laser microscopy observation, the oil droplets in the three groups of set soybean yoghurt were reduced after digestion. Research has proved that adding an appropriate amount of olive oil or coconut oil to set soybean yoghurt can improve the flavor and does not increase the digestive burden.

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橄榄油和椰子油提高了大豆酸奶的质量和消化率

气相色谱-质谱分析结果表明，不含油的大豆酸奶只含有两种酯和一种醇：δ-十二内酯、5-癸内酯和 R-(-)-2 丁醇。含橄榄油的大豆酸奶有五种挥发性味道：己酸、2-壬醇、苯乙醛、3-庚基丙烯醛和乙酰吡嗪。椰子油大豆酸奶的特点是有九种挥发性味道：5-羟基辛酸内酯、辛酸乙酯、辛酸乙酯、月桂酸乙酯、2-十三烷酮、二氢-2-甲基-3(2H)-噻吩酮、月桂酸、1-辛醇和 2-癸醇。气相色谱分析表明，添加油后，大豆酸奶中的游离脂肪酸种类增多，与挥发性风味物质呈正相关。通过激光共聚焦显微镜观察，三组黄豆酸奶中的油滴在消化后都有所减少。研究证明，在定型大豆酸奶中添加适量橄榄油或椰子油可改善风味，且不会增加消化负担。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.