کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10602456 982383 2011 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Extraction of water-soluble polysaccharides (WSPS) from Chinese truffle and its application in frozen yogurt
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
پیش نمایش صفحه اول مقاله
Extraction of water-soluble polysaccharides (WSPS) from Chinese truffle and its application in frozen yogurt
چکیده انگلیسی
WSPS from truffles are very valuable source which can be used in the areas of foods as natural functional ingredient. In this work, WSPS were extracted from Chinese truffle by RSM combined with single-factor screening, and applied into milk to make a frozen yogurt. Optimum conditions were: temperature 98.96-100 °C, time 4.94-5.37 h, particle size 155.91-164.77 mesh, water to truffle ratio 46.66-49.3:1 and pH value at 7.0. These optimum conditions yielded WSPS of 12.89-13.03%, which is well matched with the predictive yield. WSPS prepared contained 86.37% carbohydrates, 3.15% proteins, 7.54% moisture and 2.88% ash. WSPS consisted of glucose, mannose, galactose, and lyxopyranose. Based on the experiments of the addition, the presence of WSPS reduced significantly the syneresis, improved the viscosity and titratable acidity and contributed better flavour in the FYP yogurt in comparison to the FYC yogurt, which provided important insight in the potential commercialization of WSPS as a functional component of yogurt.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 86, Issue 2, 15 August 2011, Pages 566-573
نویسندگان
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