Use of Neopyropia yezoensis in enriching vegan kefir from oat milk

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-10-22 DOI:10.1016/j.ijgfs.2024.101045

Zeynep Cemile Özlü, Sibel Bölek

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Abstract

Neopyropia yezoensis algae, which is a rich source of antioxidants and nutrients, has a potential to be a functional food component. In this research, the possibilities of using N. yezoensis algae to enrich vegan kefir were investigated. For this aim, protein, fat, ash, color, brix, antioxidant capacity, total phenolic content and sensory analysis were performed on kefir samples. Additionally, pH, titratable acidity, viscosity, syneresis and microbiological analysis were carried out during the storage period. As the algae concentration increased, dry matter, titratable acidity, fat, ash, total phenolic content, viscosity, antioxidant activity, a∗ and b∗ values of kefir samples increased, while pH and L∗ value decreased statistically significantly (p < 0.05). A decrease was also found in syneresis values (p < 0.05). According to the results of sensory analysis, up to 1% algae can be added without causing unacceptable product in terms of sensory properties. Having positive effects on the antioxidant and nutritional properties of kefir, N. yezoensis powder could be a potential healthy ingredient for various functional foods developed for special groups.

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使用酵母新葡京娱乐平台丰富燕麦乳制成的素食酸乳酒

酵母藻是抗氧化剂和营养物质的丰富来源，具有成为功能性食品成分的潜力。在这项研究中，研究人员调查了使用酵母藻丰富素食酸乳酒的可能性。为此，对酸乳酒样品进行了蛋白质、脂肪、灰分、色度、糖度、抗氧化能力、总酚含量和感官分析。此外，在贮藏期间还进行了 pH 值、可滴定酸度、粘度、滞后性和微生物分析。随着海藻浓度的增加，克菲尔样品的干物质、可滴定酸度、脂肪、灰分、总酚含量、粘度、抗氧化活性、a∗和b∗值都有所增加，而 pH 值和 L∗ 值则显著下降（p < 0.05）。此外，酸度值也有所下降（p < 0.05）。根据感官分析的结果，海藻的添加量最高可达 1%，不会导致产品的感官特性无法接受。酵母藻粉对酸乳酒的抗氧化和营养特性有积极影响，可以成为为特殊人群开发的各种功能食品的潜在健康配料。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.