两个菜豆新品种在酸奶生产中的潜在利用

IF 1.9 3区 农林科学 Q2 AGRONOMY
Crop Science Pub Date : 2025-07-26 DOI:10.1002/csc2.70129
Eric Owusu Mensah, Comfort Yaa Agbodeka, Faustina Okyere, Abigail Amoa-Owusu, Florence Osei-Wusu, Comfort Frimpomaa
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引用次数: 0

摘要

四种富含铁和锌的普通豆新品种因其对加纳不同农业生态区的高适应性而被开发和发布。然而,它们在粮食系统中的潜在利用尚未得到充分开发。本研究以阿杜耶(Adoye)和赛门希亚(Semenhyia)两个品种为原料生产复合酸奶,并对其理化性能和感官性能进行了评价。酸奶的pH值为4.49 ~ 4.86,可滴定酸度(TA)为0.16% ~ 0.65%,总固形物为11.45% ~ 17.95%。Adoye和Semenhyia乳代酸奶的协同效应值分别为20.04% ~ 55.66%和31.75% ~ 45.05%。在adoye取代的酸奶中检测到高TA。牛奶酸奶(对照)的可接受度最高,其次是55%的阿杜耶牛奶替代酸奶。目前的探索性研究表明,利用普通豆类提取的牛奶在酸奶生产中具有很高的效力。这样的合资企业将为酸奶市场带来不同的物理化学、营养和感官特性的多样性,并为普通豆的供应链增加价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Potential utilization of two new varieties of Phaseolus vulgaris in yoghurt manufacturing

Potential utilization of two new varieties of Phaseolus vulgaris in yoghurt manufacturing

Potential utilization of two new varieties of Phaseolus vulgaris in yoghurt manufacturing

Potential utilization of two new varieties of Phaseolus vulgaris in yoghurt manufacturing

Four new varieties of common bean, rich in iron and zinc, have been developed and released because of their high adaptability to different agroecological zones in Ghana. However, their potential utilization in the food systems has not been fully exploited. This present study tested the production of composite yoghurt from two varieties, Adoye and Semenhyia, and evaluated their physicochemical and sensory properties. The pH, titratable acidity (TA), and total solids of the yoghurts varied from 4.49 to 4.86, 0.16% to 0.65%, and 11.45% to 17.95%, respectively. The syneresis values obtained from the Adoye and Semenhyia milk substituted yoghurt ranged from 20.04% to 55.66% and 31.75% to 45.05%, respectively. High TA was detected in Adoye-substituted yoghurt. The cow milk yoghurt (control) obtained the highest acceptability, followed by 55% Adoye milk-substituted yoghurt. The current exploratory study indicates a high potency of utilizing milk extracted from common beans in yoghurt production. Such a venture will introduce diversity into the yoghurt market with varying physicochemical, nutritional, and organoleptic properties, and add value to the supply chain of the common bean.

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来源期刊
Crop Science
Crop Science 农林科学-农艺学
CiteScore
4.50
自引率
8.70%
发文量
197
审稿时长
3 months
期刊介绍: Articles in Crop Science are of interest to researchers, policy makers, educators, and practitioners. The scope of articles in Crop Science includes crop breeding and genetics; crop physiology and metabolism; crop ecology, production, and management; seed physiology, production, and technology; turfgrass science; forage and grazing land ecology and management; genomics, molecular genetics, and biotechnology; germplasm collections and their use; and biomedical, health beneficial, and nutritionally enhanced plants. Crop Science publishes thematic collections of articles across its scope and includes topical Review and Interpretation, and Perspectives articles.
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