阿拉伯胶渗出胶对胡萝卜素风味合生酸奶乳胶发酵的影响。sativus var.atrorubens Alef纤维

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2021-06-29 DOI:10.15567/mljekarstvo.2021.0306

T. Ozcan, Saliha Karaman

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引用次数: 4

摘要

用纤维和益生菌强化酸奶或乳制品越来越有兴趣创造有益健康的功能性食品并改善其功能。在本研究中，用阿拉伯胶渗出胶和黑胡萝卜（Daucus carota L.ssp.sativus var.atrorubens alef）果肉成分发酵的牛奶在用嗜热链球菌、德氏乳杆菌亚种发酵的牛奶中的发酵时间明显短于其他成分。保加利亚、嗜酸乳杆菌和动物双歧杆菌亚种。乳酸。潜在的益生元添加增加了合生元酸奶样品的内聚性、粘度指数，并降低了脱水指数。感官评价表明，功能成分的加入增加了令人满意的质地，并在冷藏过程中具有高分的感官特征。

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Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre

Fortifying yoghurt or dairy products with fibres and probiotic bacteria is an increasing interest to create functional foods with health benefits and improve their functionality. In this study milk fermented with acacia exudate gum and black carrot (Daucus carota L. ssp. sativus var. atrorubens alef) pulp components had a significantly shorter fermentation time than the others in milk fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. Potential prebiotic addition increased the cohesiveness, index of viscosity and decreased the index of syneresis in synbiotic yoghurt samples. Sensory evaluation showed that incorporation of functional components increased satisfactory texture, and had sensory characteristics with high scores during cold storage.

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.