添加海藻酸马尾藻提取物对全脂绿豆浆营养成分的影响及消费者接受度

R. N. Latifah, Putri Rahmawati Az Zahro
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引用次数: 0

摘要

牛奶是儿童和成人食用的重要营养成分之一。绿豆(Vigna radiata L.)含有高营养和功能性化合物,以及人体所需的高营养成分。将绿豆浆加入海藻酸盐加工成全脂绿豆浆。海藻酸盐的添加量分别为1%、1.5%、2%、2.5%和3% (w/v)。全脂绿豆奶的特点是分析粘度,密度,营养,总纤维含量和感官分析。海藻酸盐是一种杂多糖,有两个单体。海藻酸盐的颜色是棕色的。研究结果表明,海藻酸盐的密度和粘度分别为1.43 g/mL和7.42 × 10-3 kg m-1 s-1。在全脂绿豆浆中添加海藻酸盐的最佳组合为3% (w/v)。结果表明,碳水化合物、蛋白质、脂肪和总纤维含量最高的全脂绿豆奶为98 mg /mL;5毫升牛奶中0.97%;0.32毫克脂肪/毫升牛奶和13.1毫克/毫升牛奶。全脂绿豆浆中添加3% (w/v)海藻酸盐的感官分析类似类别。©2021 JNSMR UIN Walisongo。版权所有。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The effect of Sargassum binderi alginate extract addition on the nutritional content of full cream Mung Bean Milk and its consumer acceptance
Milk is one of the important nutritional components that consumed by children and adults. Mung Bean (Vigna radiata L.) contains high nutrition and functional compounds, as well as high nutrients content that the body needs. Mung Bean milk is processed into full cream Mung Bean milk with alginate addition. Variations of alginate addition are 1%, 1.5%, 2%, 2.5% and 3% (w/v). Characterization of full cream mung Bean milk is analysis of the viscosity, density, nutritional, total fiber content, and organoleptic analysis. Alginate is a heteropolysaccharide that has two monomers. The color of alginate is brown. The result of research in density and viscosity of the alginate are 1.43 g/mL and 7.42x10-3 kg m-1 s-1. The best composition for addition alginate to full cream Mung Bean milk is 3% (w/v).  The result of the best full cream Mung Bean milk of carbohydrate, protein, fat, and total fiber content is 98 mg carbohydrates/mL milk; 0.97% in 5 mL milk; 0.32 mg fat/mL milk and 13.1 mg/mL milk. Organoleptic analysis of 3% (w/v) addition alginate in full cream Mung Bean milk is like category.©2021 JNSMR UIN Walisongo. All rights reserved. 
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