添加姜黄汁提高植物基牛奶的技术、功能和储存质量

IF 2.7 2区 农林科学 Q1 ENTOMOLOGY
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引用次数: 0

摘要

姜黄汁富含多种营养成分和药用价值。为此,我们开展了一项研究,通过添加不同比例(0-30%)的姜黄汁来改善豆浆的质量。对处理后的豆浆进行了感官、理化、生物活性、流变、粒度、ZETA电位、微生物和储存稳定性等方面的评估。在豆浆中添加姜黄汁改善了感官、生物活性、流变学和货架期参数。结果显示,随着姜黄添加量的增加,豆浆中的酸度、总固形物、粘度和灰分含量增加,pH 值降低。然而,总酚、类黄酮和抗氧化活性分别从 4.12 毫克 GAE/100g 增加到 10.06 毫克 GAE/100g、0.374-0.876 Fe2+μg-ml-1 和 33.78-37.50 % 的抑制率。扫频和剪切实验表明,豆浆中的姜黄汁改变了豆浆的流变学参数。替代物增加了水动力粒度(323-1051.6 nm),降低了 zeta 电位值。感官分析表明,姜黄汁在豆奶中的添加量为 15%时,感官接受度最高。贮藏研究表明,姜黄替代牛奶样品在冷藏条件下可稳定贮藏 20 天,总体质量完好。因此,这项研究为开发富含姜黄汁的植物饮料提供了宝贵的远景,提高了技术质量,并为其商业化前景提出了可能的建议。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Enhancing the technological, functional and storage quality of plant-based milk with supplementation of turmeric juice

Enhancing the technological, functional and storage quality of plant-based milk with supplementation of turmeric juice

Turmeric juice is loaded with many nutrients and medicinal properties. In this aspect, a study was carried out to improve the quality of soymilk with the incorporation of turmeric juice at different levels (0–30%). The treated soymilk was assessed for organoleptic, physiochemical, bioactive, rheological, particle size, zeta potential, microbial and storage stability characteristics. Turmeric juice substitution in soymilk improved organoleptic, bioactive, rheological and shelf life parameters. The results revealed that with the increasing level of turmeric incorporation the acidity, total solids, viscosity and ash content increased and pH decreased in soymilk. However, Total phenols, flavonoids and antioxidant activity increased from 4.12 to 10.06 mg GAE/100g, 0.374–0.876 Fe2+μg-ml−1 and 33.78–37.50 % inhibition, respectively. The frequency sweep and shear experiments showed that the turmeric juice in soymilk modified the rheological parameters of the soymilk. Substitution increased the hydrodynamic particle size (323–1051.6 nm) and decreased the zeta potential values. The sensory analysis indicated that turmeric juice at the level of 15% incorporation in soymilk depicted best sensory acceptability. Storage studies revealed that turmeric substituted milk samples were stable for 20 days under refrigerated conditions with intact overall quality. Thus this study provides valuable vision for the development of turmeric juice enriched plant based beverages with improved technological quality that highlights possible suggestions for its commercialization prospective.

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来源期刊
CiteScore
5.70
自引率
18.50%
发文量
112
审稿时长
45 days
期刊介绍: The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.
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