加干非洲角瓜发酵乳的理化及感官特性

Brenda Micheni, Eddy Owaga, Beatrice Mugendi
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摘要

非洲角瓜(AHM) (metuliferus),原产于肯尼亚。它含有高多酚和抗氧化剂含量,但在食品中仍未充分利用。本研究旨在通过开发一种补充乳制品,并评估干燥的AHM粉对发酵乳制品的物理化学和感官特性的影响,以提高AHM的利用率。在发酵乳中添加三种不同形式的AHM粉:全果、果皮和种子,浓度分别为0.5%、0.7%和1% w/v。测量了物理化学参数,如pH值,总可滴定酸度(TTA),协同作用,质地和粘度,以及感官可接受性评估。统计分析表明,对照(不含AHM)和补充样品在理化和感官特性上存在显著差异(p < 0.05),特别是在较高浓度和较长的储存期限下。甜瓜粉的掺入对发酵乳的性能有显著影响,甜瓜粉浓度越高,发酵乳的TTA和synesis越高。所有样品在贮存期间的TTA在0.32%至0.46%之间,相对高于发酵乳制品的推荐值0.3%。pH值范围为4.22 ~ 4.58。FDA推荐发酵乳的pH值范围在4.2到4.6之间。在2%到13%之间。质地在1.24 ~ 3.95 N之间。黏度在1.67 ~ 3.87 cP之间。贮藏期间感官评分为8.00 ~ 2.67分。果子粉(FSP1)的ph值最低,而对照的感官属性得分较高。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Physicochemical and sensory properties of fermented milk supplemented with sundried African horned melon

Physicochemical and sensory properties of fermented milk supplemented with sundried African horned melon

African horned melon (AHM) (Cucumis metuliferus), indigenous to Kenya. It contains high polyphenol and antioxidant content, yet remains underutilized in food products. This study sought to increase the utilization of AHM by developing a supplemented milk product and evaluating the effects of sundried AHM powder on the physicochemical and sensory properties of the fermented milk product. The fermented milk was supplemented with three different forms of AHM powder: whole fruit, peel, and seed, at concentrations of 0.5%, 0.7%, and 1% w/v. Physicochemical parameters such as pH, total titratable acidity (TTA), syneresis, texture, and viscosity were measured, alongside sensory acceptability assessments. Statistical analysis demonstrated significant differences (p < 0.05) in physicochemical and sensory properties between the control (did not contain AHM) and supplemented samples, particularly at higher concentrations and extended storage periods. The inclusion of AHM powder markedly influenced the fermented milk's properties, with increased TTA and syneresis in samples with higher melon powder concentrations. TTA ranged between 0.32% and 0.46% among all samples during storage which were comparatively higher than the recommended values for fermented milk products at 0.3%. pH findings range was 4.22 and 4.58. The pH range between 4.2 and 4.6 is recommended by FDA for fermented milk. Syneresis were between 2% and 13%. Texture was between 1.24 and 3.95 N. Viscosity was between 1.67 and 3.87 cP. Sensory scores ranged from 8.00 to 2.67 during storage. Fruit seed powder (FSP1) recorded the lowest amount of pH. Control maintained a higher score in the sensory attributes.

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