用本地枣树品种的枣泥制作的牛乳馅饼的质量和营养成分

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY
Tahir Mahmood Qureshi , Ghulam Muhammad , Muhammad Nadeem , Kashif Akram , Salam A. Ibrahim , Faisal Siddique , Rais Ahmed , Muyassar K. Tarabulsi , Mohammed S. Almuhayawi , Soad K. Al Jaouni , Samy Selim
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引用次数: 0

摘要

在本研究中,研究人员对添加了本地红枣品种的糊状物(占牛奶的 10%)的牛乳奶酪在储存期间的抗氧化潜力和血管紧张素 I 转换酶(ACE)抑制活性进行了监测。此外,还对制备的奶酪在储存期间(0-12 天,5 °C)的理化特性、微生物和感官质量进行了评估。结果表明,Ajwa 酱的 ESFs 的抗氧化潜能和 ACE 抑制能力(p < 0.05)明显高于其他研究的枣泥。此外,所有研究过的奶酪在储存 9 天前的感官评价方面都呈现出明显的上升趋势(p < 0.05)。与对照组相比,添加了枣泥的板纳尔的铁还原抗氧化能力(FRAP)(3150.70-5776.00 μmol三氯氧磷(TE)当量/克乙醇可溶部分(ESF))和 DPPH(1634.70-1645.70 μmol TE/g ESF)/ABTS(83.26-102.43 mg TE /100 克 ESF)自由基清除活性明显更高(p < 0.05)。此外,与所有其他研究样品相比,添加了 Ajwa 酱的奶酪(储存 3 天)显示出明显(p < 0.05)的 ACE 抑制率(66 %)和较低的抑制浓度 (IC)50 (9 mg/mL)。因此,可以得出结论,添加了枣泥的奶酪具有相当高的抗氧化潜力和 ACE 抑制活性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Quality and nutrition of cow's milk paneer supplemented with pastes from indigenous date varieties

Quality and nutrition of cow's milk paneer supplemented with pastes from indigenous date varieties
In the present study, the antioxidant potential and angiotensin-I converting enzyme (ACE) inhibitory activity of cow's milk paneer supplemented with pastes (10 % of milk) from indigenous date varieties were monitored during storage. The prepared paneer was also evaluated for its physicochemical characteristics, microbiological and sensorial quality during storage period (0–12 days, 5 °C). It was observed that the ESFs of Ajwa paste showed significantly (p < 0.05) higher antioxidant potential and ACE-inhibition than other investigated date pastes. Moreover, all of the investigated paneer showed significantly (p < 0.05) increasing trend concerning sensory evaluation until 9 days of storage. The paneer supplemented with date pastes showed significantly (p < 0.05) higher ferric reducing antioxidant power (FRAP) (3150.70–5776.00 μmol equivalent of Trolox (TE)/g of ethanol soluble fraction (ESF)) and DPPH (1634.70–1645.70 μmol TE/g ESF)/ABTS (83.26–102.43 mg TE /100 g ESF) radical scavenging activity than control paneer. Moreover, paneer (3 days of storage) supplemented with Ajwa paste showed significantly (p < 0.05) high ACE-inhibition (66 %) and lower inhibitory concentration (IC)50 (9 mg/mL) as compared to all other investigated samples. Hence, it may be concluded that the paneer supplemented with date pastes offers considerable antioxidant potential and ACE-inhibitory activity.
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来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
期刊介绍: Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing: Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP
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