{"title":"利用锌盐和钙盐生产风味羊奶凝胶并确定其特性 生产功能性食品","authors":"Q. ALKaisy, Ali Alrikabi, Jasim Al-Saadi","doi":"10.21931/rb/2023.08.04.80","DOIUrl":null,"url":null,"abstract":"Goat milk gels were prepared using calcium and zinc salts. The viscosity of gel prepared by adding zinc chloride and flavored with banana and orange was higher than that of gel prepared using calcium chloride. WHC of gels prepared using zinc chloride and calcium chloride was high on the first day and then gradually decreased during storage time at 7 °C. The hardness of the sweetened, flavored goat milk gel prepared with calcium chloride was lower than that of the gel prepared with zinc chloride. The Sensory evaluation study showed that, in general, flavoring gels prepared from goat milk using zinc and calcium salts had a high degree of acceptability.\nKeywords: flavored gel; Zinc chloride; Goat milk; Rheological properties","PeriodicalId":9036,"journal":{"name":"Bionatura","volume":"16 42","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Production and characterization of flavored goat milk gels using zinc and calcium salts Producing functional foods\",\"authors\":\"Q. ALKaisy, Ali Alrikabi, Jasim Al-Saadi\",\"doi\":\"10.21931/rb/2023.08.04.80\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Goat milk gels were prepared using calcium and zinc salts. The viscosity of gel prepared by adding zinc chloride and flavored with banana and orange was higher than that of gel prepared using calcium chloride. WHC of gels prepared using zinc chloride and calcium chloride was high on the first day and then gradually decreased during storage time at 7 °C. The hardness of the sweetened, flavored goat milk gel prepared with calcium chloride was lower than that of the gel prepared with zinc chloride. The Sensory evaluation study showed that, in general, flavoring gels prepared from goat milk using zinc and calcium salts had a high degree of acceptability.\\nKeywords: flavored gel; Zinc chloride; Goat milk; Rheological properties\",\"PeriodicalId\":9036,\"journal\":{\"name\":\"Bionatura\",\"volume\":\"16 42\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-12-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bionatura\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21931/rb/2023.08.04.80\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bionatura","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21931/rb/2023.08.04.80","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
使用钙盐和锌盐制备山羊奶凝胶。加入氯化锌并用香蕉和橙子调味制备的凝胶的粘度高于用氯化钙制备的凝胶。使用氯化锌和氯化钙制备的凝胶的 WHC 在第一天较高，然后在 7 °C 的储存过程中逐渐降低。用氯化钙制备的甜味羊奶凝胶的硬度低于用氯化锌制备的凝胶。感官评价研究表明，总的来说，用锌盐和钙盐制备的山羊奶风味凝胶具有较高的可接受性。 关键词：风味凝胶；氯化锌；山羊奶；流变特性
Production and characterization of flavored goat milk gels using zinc and calcium salts Producing functional foods
Goat milk gels were prepared using calcium and zinc salts. The viscosity of gel prepared by adding zinc chloride and flavored with banana and orange was higher than that of gel prepared using calcium chloride. WHC of gels prepared using zinc chloride and calcium chloride was high on the first day and then gradually decreased during storage time at 7 °C. The hardness of the sweetened, flavored goat milk gel prepared with calcium chloride was lower than that of the gel prepared with zinc chloride. The Sensory evaluation study showed that, in general, flavoring gels prepared from goat milk using zinc and calcium salts had a high degree of acceptability.
Keywords: flavored gel; Zinc chloride; Goat milk; Rheological properties
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