辣木籽粉强化虎坚果奶的质量评价

IF 1 Q4 CHEMISTRY, MULTIDISCIPLINARY
A. R. Osaloni, Charles O. Arijeniwa, S. Bada, Elliot O. Seyifunmi
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引用次数: 2

摘要

摘要本研究考察了加辣木籽的虎坚果奶对当地饮料微生物、营养和感官品质的影响。添加虎坚果奶显著(p≤0.05)降低了饮料的真菌负荷(8.00),而对照组为17.00。从新鲜制备的虎坚果乳混合物中分离到的微生物有枯草芽孢杆菌、黄体微球菌、酿酒酵母、黑曲霉、匍匐根霉和青霉。强化乳的水分(78.51%)、蛋白质(2.97%)和脂肪(2.01%)含量分别高于未强化乳的76.83%、2.11%和1.45%。同时,非强化虎坚果奶的灰分、纤维和碳水化合物含量均高于强化虎坚果奶。同样,强化牛奶的所有矿物质含量都高于非强化牛奶。感官评价中,添加辣木籽的虎坚果奶在外观、颜色、稠度和可接受度上与未添加辣木籽的虎坚果奶相当,但口感评分较低,香气评分较高。结果表明,在虎坚果奶中添加辣木籽粉可以提高虎坚果奶的营养品质。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Quality assessment of tiger nut milk fortified with Moringa oleifera seed powder
Abstract In this study, the effect of fortification of tiger nut milk with moringa seed on the microbial, nutritional and sensory quality of the local beverage was investigated. Fortification of tiger nut milk significantly (p ≤ 0.05) reduced the fungal load of the drink with 8.00 as against 17.00 in the control sample. The organisms isolated from the freshly prepared tiger nut milk blends were Bacillus subtilis, Micrococcus luteus, Saccharomyces cerevisiae, Aspergillus niger, Rhizopus stolonifer and Penicillum species. Further, fortified milk had higher moisture (78.51%), protein (2.97%) and lipid (2.01%) contents compared with the unfortified milk which had 76.83%, 2.11% and 1.45% respectively. Also, the ash, fiber and carbohydrate contents of the unfortified tiger nut milk were higher than that of the fortified tiger nut milk. Similarly, the fortified milk had higher level of all the minerals assessed than unfortified milk. In the sensory evaluation, tiger nut milk fortified with moringa seed had comparable rating to the unfortified milk in appearance, color, consistency and acceptability, but had a lower rating for taste and higher rating for aroma. These results suggest that moringa seed powder may be added to tiger nut milk to improve its nutritional quality.
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来源期刊
Ovidius University Annals of Chemistry
Ovidius University Annals of Chemistry CHEMISTRY, MULTIDISCIPLINARY-
自引率
11.10%
发文量
20
审稿时长
5 weeks
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