Journal of Food Measurement and Characterization最新文献

{"title":"Developmental stage-dependent phytochemical composition and bioactivities of Shorea roxburghii G. Don edible flowers with potential for nutraceutical and functional food applications","authors":"Theeraphan Chumroenphat,&nbsp;Nattapong Wongchum,&nbsp;Chakkapong Thangthong,&nbsp;Denchai Wongsrikaew,&nbsp;Ananya Dechakhamphu","doi":"10.1007/s11694-025-03405-4","DOIUrl":"10.1007/s11694-025-03405-4","url":null,"abstract":"<div><p><i>Shorea roxburghii</i> G. Don (SRD) flowers, traditionally consumed in various culinary forms in Southeast Asia, represent a promising source of bioactive compounds. Despite their popular use, the phytochemical composition and associated bioactivities at different developmental stages remain underexplored, limiting their effective utilization in nutraceutical and functional food products. This study utilized High-Performance Liquid Chromatography (HPLC) and Liquid Chromatography-Mass Spectrometry (LC-MS/MS) to analyze phenolic acids, flavonoids, and amino acids in SRD flowers. Antioxidant and anti-glucosidase activities were assessed through in vitro assays and validated using a <i>Drosophila melanogaster</i> model. Additionally, permeation studies were conducted ex vivo using excised porcine jejunum tissue to evaluate bioavailability. The network pharmacology analysis revealed key biological processes, including oxidative stress response and metabolic regulation, linked to SRD’s therapeutic potential. The peduncle and pedicel exhibited the highest delicious amino acid (DAA) content (1226.39 µg/g), highlighting their potential as savory taste enhancers in functional food applications. The bud-stage flowers demonstrated the strongest antioxidant and anti-glucosidase activities, correlating with higher phenolic and flavonoid contents. Ex vivo permeation studies revealed efficient intestinal absorption, especially at lower extract concentrations (250 µg/mL), indicating promising oral bioavailability. The findings suggest that SRD flowers, especially the peduncle, pedicel, and bud-stage flowers, exhibit considerable potential for the development of nutraceutical products targeting oxidative stress and metabolic diseases. Optimizing harvesting at specific stages of development may improve its application in functional food, resulting to improved health benefits and dietary variability.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6366 - 6383"},"PeriodicalIF":3.3,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of temperature and drying method on the phenolic profile of four varieties of figs (Ficus carica)","authors":"Farid Boukhalfa,&nbsp;Bachir-bey Mostapha,&nbsp;Sonia Medouni,&nbsp;Khodir Madani","doi":"10.1007/s11694-025-03402-7","DOIUrl":"10.1007/s11694-025-03402-7","url":null,"abstract":"<div><p>This work explores the impact of different drying techniques and temperature on the phenolic profiles of four fig varieties (<i>Aberkane</i>, <i>Ghoudani</i>, <i>Taamrioute</i>, and <i>Tahiounte</i>). Fresh figs and figs subjected to sun drying and oven drying at 50, 60, and 70 °C were analyzed for their phenolic compound composition using HPLC-(DAD)-MS. The analysis showed that fresh figs are rich in phenolic content and exhibit wide variation in composition, with twenty-three identified compounds, including four phenolic acids, five flavonols, and fourteen anthocyanin-derived compounds. Fresh figs exhibited the highest levels of most phenolics, particularly <i>cyanidin 3-rutinoside</i> (20.87–55.12 mg/100 g) and <i>cinnamic acid</i> (18.90–45.90 mg/100 g). The study of drying effects on major phenolic compounds revealed that sun drying and low-temperature oven drying (50 °C) were more effective at preserving these compounds, showing relatively low mean degradation rates (8–23%). In contrast, higher temperatures (60 and 70 °C) led to pronounced degradation, with total reductions ranging from 25% for the <i>Aberkane</i> variety to 36% for <i>Taamrioute</i> variety. Compounds such as <i>trans-ρ-coumaric acid</i> and <i>quercetin 3-Ο-rutinoside</i> were better preserved under sun drying and low-temperature conditions than at higher temperatures. Notably, anthocyanins were particularly heat-sensitive; for instance, <i>cyanidin 3-glucoside</i> declined from 12.01 (fresh) to 4.96 mg/100 g at 70 °C in <i>Taamrioute</i>, while <i>cyanidin 3-rutinoside</i> decreased from 53.82 to 30.54 mg/100 g in <i>Aberkane</i>. Oven drying at 70 °C resulted in consistent degradation across nearly all compounds and varieties. Multivariate analysis revealed varietal differences in phenolic stability, with dark-skinned varieties <i>Aberkane</i> and <i>Ghoudani</i> exhibiting greater retention of phenolic compounds compared to the lighter-skinned <i>Taamrioute</i> and <i>Tahiounte</i>. Thus, these results clearly demonstrate the need of choosing suitable drying methods and temperatures to preserve phenolic compounds of figs, with sun drying and low-temperature oven drying emerging as the most favorable options.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6354 - 6365"},"PeriodicalIF":3.3,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biodegradable smart packaging with an emphasis on the integration of carbon dots for real-time food quality monitoring and preservation","authors":"Nimesh Dileesha Lakshan,&nbsp;Chathuri M. Senanayake","doi":"10.1007/s11694-025-03398-0","DOIUrl":"10.1007/s11694-025-03398-0","url":null,"abstract":"<div><p>Packaging is fundamental in food preservation, protecting food from adverse environmental effects. However, the extensive use of synthetic polymers in food packaging has raised environmental concerns, driving the development of biodegradable materials as sustainable alternatives. Additionally, challenges such as real-time food quality monitoring and food contamination by harmful pathogens and chemicals compromise food safety and security. Biodegradable smart packaging emerges as a promising solution to address these issues, enabling real-time food quality monitoring and preservation by combining intelligent and active concepts. As a new class of carbon nanomaterials, carbon dots can be integrated with smart packaging as an active and intelligent component for food quality monitoring and preservation. Carbon dots present remarkable antimicrobial, antioxidant, fluorescence, and barrier properties with negligible cytotoxicity, making them ideal candidates for smart packaging applications. This review explores the advancements in biodegradable smart packaging for real-time food quality monitoring and preservation. Moreover, the review emphasizes the desirable properties of carbon dots for smart food packaging and highlights their potential applications in food quality monitoring and preservation. Future directions of smart packaging in the food industry and potential challenges are also discussed. Integrating carbon dots into biodegradable smart packaging offers a dual benefit: enhancing food safety and security by reducing food waste while promoting sustainability.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6207 - 6238"},"PeriodicalIF":3.3,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Green synthesis, chracterization, and antioxidant properties of silver nanoparticles capped chestnut shell extract","authors":"Tolga Sezek,&nbsp;Nilay Beğiç","doi":"10.1007/s11694-025-03397-1","DOIUrl":"10.1007/s11694-025-03397-1","url":null,"abstract":"<div><p>Bionanotechnology is a promising field for the development of novel nanomaterials designed for different applications. Biogenic synthesis of nanoparticles is carried out with natural resources such as plants and microorganisms. Chestnut fruits are known for their nutritional benefits such as high carbohydrate content and low-fat content but their shells have been underutilized despite containing significant antioxidants, anti-inflammatory and antimicrobial properties. In this study, it was aimed at synthesizing of silver nanoparticles (SNPs) using the extract obtained from chestnut shells, a by-product rich in bioactive compounds such as flavonoids and polyphenols, and to determine the antioxidant properties of the synthesized nanoparticles for various applications. In the proposed method, silver ions (I) were reduced to silver (0) via phytochemicals of chestnut shell extract (CSE). The synthesized CSE-SNPs were characterized by ultraviolet (UV) spectrophotometry, infrared (IR) spectrophotometry, dynamic light scattering (DLS) and wet-STEM (scanning transmission electron microscope). The antioxidant capacities/activities of the synthesized CSE-SNPs were determined using Cupric Reducing Antioxidant Capacity (CUPRAC) and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays. The synthesized light-yellow CSE-SNPs have a maximum absorption at 430 nm wavelength. The CSE-SNPs with an average size of 15 nm are spherical, monodisperse, and homogeneous. The polydispersity index of the synthesized silver nanoparticles was determined as 0.28. The antioxidant capacity and radical scavenging activity values of the CSE-SNPs were found to be 0.051 ± 0,002 mmol-TR, and 0.026 ± 0,004 mmol-TR according to the CUPRAC method and DPPH assay, respectively. Nano-sized, monodispersed, antioxidant CSE-SNPs were produced using an eco-friendly, sustainable, and simple technique.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6344 - 6353"},"PeriodicalIF":3.3,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03397-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of engineering and physicochemical properties of Gac fruit and predictive mass modeling for physical attributes","authors":"Ashitha Thomas,&nbsp;Sudheer Kundukulanagara Pulissery,&nbsp;P. Vithu,&nbsp;S. Abdullah","doi":"10.1007/s11694-025-03304-8","DOIUrl":"10.1007/s11694-025-03304-8","url":null,"abstract":"<div><p>The study characterizes the engineering and physicochemical properties of Gac fruit (<i>Momordica cochinchinensis</i>) to support its processing and utilization. Key measurements included physical dimensions, thermal, frictional, texture properties, proximate composition, titratable acidity, pH, total soluble solids, carotenoids, and antioxidant activity. Among predictive mass models—linear, quadratic, S-curve, and power—the power model showed the highest correlation between fruit mass and properties like geometric mean diameter, surface area, and ellipsoidal volume, with an <i>R</i>² of 0.976 and a low error estimate of 0.074. The pulp, with a thermal conductivity of 0.585 W/m·K and specific heat of 3890 J/kg·K, suits heat-absorbing applications, while the peel’s lower values limit thermal uses. A high friction coefficient (0.549) aids handling. The aril is rich in beta-carotene (3.56 <span>(pm)</span> 0.012 mg/ g), lycopene (2.98 <span>(pm)</span> 0.011 mg/ g), fat (214.4 <span>(pm)</span> 1.3 mg/ g) and carbohydrates (476.7 <span>(pm)</span> 28.0 mg/ g), making it valuable for antioxidant-rich products. This comprehensive analysis can support improved post-harvest handling, processing, and market potential.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5394 - 5410"},"PeriodicalIF":3.3,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Accurate detection of safflower adulteration in saffron by ATR-FTIR spectroscopy and feature selection and machine learning algorithms","authors":"Seyyed Hossein Fattahi,&nbsp;Amir Kazemi,&nbsp;Yousef Seyfari","doi":"10.1007/s11694-025-03371-x","DOIUrl":"10.1007/s11694-025-03371-x","url":null,"abstract":"<div><p>The high commercial and nutritional value of saffron has made it a target for widespread adulteration, with safflower being a common substitute due to its physical and sensory similarities. This study presents ATR-FTIR spectroscopy combined with feature selection algorithms and machine learning techniques to detect safflower adulteration in saffron. For the first time, ATR-FTIR is integrated with five feature selection techniques: the Chi-square Test (Chi2), minimum redundancy maximum relevance (mRMR) algorithm, Neighborhood component analysis (NCA), Laplacian Score (LS), and Relief algorithm, to identify influential spectral features for classification. In addition, the number of features, including 0, 250, 500, and 1000 features, was compared. Then, the classification accuracy was evaluated using support vector machine (SVM) and principal component analysis (PCA) models. The highest accuracy was achieved using a combination of data preprocessing methods, including Standard Normal Variate (SNV) and Savitzky-Golay (S-G + D1 + SNV), along with 500 features selected by the mRMR algorithm, yielding 100% accuracy on the training dataset and 98.8% on the testing dataset. The results of this research show the use of FT-IR spectroscopy for accurate and fast detection of safflower fraud in saffron, which is recommended in combination with artificial intelligence to minimize financial incentives for adulteration and increase human food safety and health in the food industry.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6295 - 6309"},"PeriodicalIF":3.3,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of acid and ultrasound treatments on the properties of dry pea starch and starch-based films","authors":"Meryem Akbas,&nbsp;Haci Ali Gulec,&nbsp;Seher Kumcuoglu","doi":"10.1007/s11694-025-03388-2","DOIUrl":"10.1007/s11694-025-03388-2","url":null,"abstract":"<div><p>Starch-based films are becoming increasingly important to eliminate the negative effects of plastics on the environment. However, the starches used in the production of starch-based films must also be modified using environmentally friendly green methods. Herein, dry pea starch (DPS) was modified using ultrasound and acid treatments and the effects of this starch modification on the structural, technological, thermal and pasting properties of starch were evaluated and the use of modified starch in starch-based film production was investigated. With increasing treatment times, the content of apparent amylose, the extent of damage to the granule structure, and the solubility increased, whereas the swelling power, thermal stability, and starch clarity decreased. Although the C-type crystalline structure of DPS remained unchanged after the treatments, the relative crystallinity decreased. The Fourier transform infrared spectra of DPS remained unchanged after the treatments. The films based on DPS samples after acid and ultrasound treatments exhibited significantly (<i>p</i> &lt; 0.05) higher burst strengths (3904.26–4330.72 and 2378.29–4188.32 g, respectively) compared to DPS–based films (2379.11<i> g</i>). However, the modified starch–based films exhibited lower distances at burst compared to natural starch–based films, indicating the higher fragility of the former. Although the thicknesses of the modified starch–based films were higher, the increments were statistically insignificant. Further, with increasing treatment times, the water vapor permeability of the resultant films increased. These results may encourage the use of ultrasound application on starch-based edible films instead of acid treatments.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6331 - 6343"},"PeriodicalIF":3.3,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03388-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The use of stevia (Stevia rebaudiana) as a sweetener in fruit yogurts produced with apple powder and the determination of quality parameters","authors":"İbrahim Gökhan Bilgiç,&nbsp;Fadime Seyrekoğlu","doi":"10.1007/s11694-025-03386-4","DOIUrl":"10.1007/s11694-025-03386-4","url":null,"abstract":"<div><p>The increasing prevalence of health issues such as obesity, hypertension, and diabetes has heightened consumer interest in healthier dietary choices. In this context, research into natural sugar alternatives has accelerated. This study examined the incorporation of <i>Stevia rebaudiana</i> (stevia), a natural sweetener, into fruit yogurt formulations to reduce sugar consumption. Additionally, apples, which are abundant in the Amasya region, were dehydrated into apple powder to enhance the product’s shelf life and ease of use. The feasibility of using stevia and apple powder in yogurt production was investigated. In this study, plain yogurt and fruit yogurt containing 5% apple powder and varying levels of sugar (5%,10%,15%) or stevia (5%,10%,15%) were produced. Subsequently, physicochemical and sensory analyses were performed. The parameters examined included dry matter (10.15–25.38%), color (L*: 71.20–86.25, a*: 3.95–10.66, b*: 16.85–29.93), pH (2.23–2.77), Water-Holding Capacity (37.37–67.73%), acidity (0.42–0.88%), water activity (0.89–0.92), serum separation (4.07–12.40%), and viscosity (143.24–665.42 cP). During storage, all samples showed a decrease in pH values (11.6–16%), an increase in acidity (13.8–95.23%), and an increase in water holding capacity (8–41.01%). Overall acceptability scores decreased by 50% or more, while viscosity values increased (%14.59–192). Sensory evaluations revealed that yogurts containing 10% and 15% stevia received the highest scores in terms of overall liking and purchase intent. The analyses demonstrated that incorporating <i>Stevia rebaudiana</i> and apple powder in yogurt production is feasible, yielding a healthy, functional, and consumer-preferred product for modern diets.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6310 - 6330"},"PeriodicalIF":3.3,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03386-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hydroxyl radicals scavenging activity and corresponding mechanism of polyphenols in black pepper","authors":"Lu Gao,&nbsp;Tingting Ben,&nbsp;Fei You,&nbsp;Hui Zou,&nbsp;Yilun Chen","doi":"10.1007/s11694-025-03328-0","DOIUrl":"10.1007/s11694-025-03328-0","url":null,"abstract":"<div><p>Spices are widely used in meat processing industry for their unique flavor, the contained polyphenols could scavenge free radicals produced from lipid oxidation, and prolong the shelf life of meat products, and the polyphenols play a key role in these common applications. However, the multi-polyphenol species with various contents in spice powder or related products make it difficult to explain their effects in the food industry, and hinder further investigation. In this paper, polyphenol extracts in black pepper, cinnamon, clove, nutmeg, and fennel were prepared and their hydroxyl radical scavenging ability was determined by the Fe³⁺-salicylate-H₂O₂ system method. The polyphenol extract with better scavenging ability was selected, and the inclusive monomers were quantified with UHPLC-MS/MS for screening better scavengers. Then the O-H bond dissociation energies and spin density difference were calculated to explore the relationship between polyphenol structure, polyphenol content change, and the hydroxyl radicals scavenging capacity using the density functional theory. Results showed that the hydroxyl radicals scavenging percentage of black pepper polyphenol extract was 23.26 ± 1.45%. The 3-hydroxybenzoic acid, gallocatechin-3<i>-O-</i>gallate, 3,4′-dihydroxypropiophenone-3<i>-β-</i>D-glucoside, <i>ethyl</i> 4'-hydroxy-3'-methoxycinnamate, and sinapic acid contents decreased by 82.8%, 33.1%, 15.8%, 9.4%, 5.9% in the presence of hydroxyl radicals, with the corresponding dissociation energy of 0.4624 Eh, 0.4652 Eh, 0.4698 Eh, 0.4705 Eh and 0.4655 Eh, spin density difference of 1.3971, 1.1254, 1.0893, 1.1091 and 1.0426. Among these, 4-hydroxybenzoic acid had the best hydroxyl radical scavenging activity, for lower bond dissociation energy difference and larger spin density value difference of 7-OH site.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5489 - 5498"},"PeriodicalIF":3.3,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of baking, enzyme treatment and protein fortification on fermented milk of chickpea and oat","authors":"Bin Pan,&nbsp;Xinran Gong,&nbsp;Zhenzhen Feng,&nbsp;Xiaoli Lu,&nbsp;Qian Cao,&nbsp;Meng Zhang,&nbsp;Xingang Lv","doi":"10.1007/s11694-025-03267-w","DOIUrl":"10.1007/s11694-025-03267-w","url":null,"abstract":"<div><p>This study aims to address the common problems of plant-based products, such as low protein content, high sucrose content, coarse taste and poor texture. By studying the effects of baking, enzyme treatment and protein fortification on the physicochemical and sensory properties of fermented milk of chickpea and oat, a suitable pretreatment method was determined. The results showed that the enzyme treatment significantly increased the contents of reducing sugar and free amino acids in the fermented milk, improved the fermentation environment, and significantly changed the pH value, titrable acidity, water retention and texture characteristics. Although the enzyme treatment reduces water retention and viscosity, sensory evaluation results show that it is more favored by consumers. In addition, increasing the ratio of chickpeas to oat can increase the protein content and total dry matter content of fermented milk, and enhance its water retention and quality.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5286 - 5296"},"PeriodicalIF":3.3,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}