黑酸奶饮料中的蛋白质成分和理化质量

Q3 Agricultural and Biological Sciences

Food Research Pub Date : 2024-04-21 DOI:10.26656/fr.2017.8(2).143

A.N. Al-Baarri, B. Dwiloka, S. Mulyani, Y. Pramono, B.E. Setiani, A.A. Rahmawati, A. Jordan, P.U.B.L. Nababan

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引用次数: 0

摘要

黑苏酸奶通常使用乳酸菌加工，以增加其营养成分，但微生物的生长会影响营养成分和感官分析。因此，本研究旨在确定延长发酵时间对黑酸奶化学和感官特性的影响。样品被分为 4 个处理组，每组的发酵时间不同，分别为 0、3、6、9 和 12 小时。结果表明，时间的变化对产品的蛋白质含量、脂肪含量、pH 值、总酸、粘度、总溶解固体和感官特征有明显影响，但对总固体没有明显影响。

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Protein fraction profile and physicochemical quality of Blacksoyghurt drink

Blacksoyghurt is often processed using lactic acid bacteria to increase its nutritional content, but the growth of the microorganism affects the content and organoleptic analysis. Therefore, this study aimed to determine the effect of longer fermentation time on the chemical and organoleptic characteristics of Blacksoyghurt. The samples were divided into 4 treatment groups, which consisted of different durations, i.e., 0, 3, 6, 9, and 12 hrs. The result showed that variation in time significantly affected the protein content, fat content, pH, total acid, viscosity, total dissolved solids, and the organoleptic characteristics of the product, but no significant effect was observed on the total solids. Based on the chemical and organoleptic analysis, the best treatment was 12 hrs.

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来源期刊

Food Research Agricultural and Biological Sciences-Food Science

CiteScore

1.80

自引率

0.00%

发文量

285

审稿时长

12 weeks