کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6488917 | 1416483 | 2018 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Quality properties, flavor and hypoglycemia activity of Kiwifruit-Bitter gourd fermented milks
ترجمه فارسی عنوان
خواص کربوهیدرات، عملکرد طعم و هیپوگلیسمی کوفته ها و پروانه های شیرین تخمیر شده
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کلمات کلیدی
شیر تخمیر شده از گیاه گندم گیاهی، خواص کیفیت، حساس ترکیبات طعم دار، فعالیت هیپوگلیسمی،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی
In this study, kiwifruit-bitter gourd juice was added to reconstituted milk at 5%, 10% and 15% (v/v) to prepare fermented milk (KBFM5, KBFM10 and KBFM15). Fermented milk without kiwifruit-bitter gourd juice was used as control fermented milk (CFM). Compared with CFM, the viable counts of Streptococcus thermophiles (St) in KBFM5, KBFM10 and KBFM15 were increased by 4.5%, 6.5% and 5.9%, Lactobacillus bulgaricus (Lb) were increased by 2.9%, 7.1% and 4.3%, and Bifidobacterium adolescentis (Ba) were increased by 9.0%, 11.5% and 10.7%, respectively. The value of initial titratable acidity (TA) of CFM was 82.4°T, the TA values of KBFM5, KBFM10 and KBFM15 were increased by 3.5%, 6.4% and 5.7%, respectively. Compared with CFM (water-holding capacity (WHC) was 79.69%; syneresis value was 324.3â¯g/kg), WHC of KBFM5, KBFM10 and KBFM15 were increased by 2.2%, 14.8% and 7.1%, and the syneresis values were reduced by 9.7%, 11.3% and 10.7%, respectively. The firmness value of CFM, KBFM5, KBFM10 and KBFM15 was 22.71, 26.84, 27.90, 23.56â¯g, the cohesiveness value was 126.92, 139.82, 153.56, 132.82â¯g/s, the consistency value was 13.38, 16.36, 18.38, 14.58â¯g, and the index of viscosity was 4.93, 7.56, 9.29, 6.16â¯g/s, respectively. KBFM10 has highest sensory scores (37.96-maximum 40) which was selected for investigation of volatile compounds and hypoglycemia activity. Thirty-six kinds of volatile compounds were identified in KBFM10 and thirty kinds in CFM, which were mainly aldehydes, alcohols, acids, ketones, and esters. During 28â¯day refrigerated storage, the values of α-glucosidase inhibition of CFM was 21.6%, 30.27%, 26.61%, 24.59%, 22.82%. The values α-glucosidase inhibition of KBFM10 was respectively increased by 28.61%, 34.13%, 38.67%, 36.07%, 37.77%. This study demonstrated that kiwifruit-bitter gourd juice can be added as an active ingredient in milk preparations to provide novel functional dairy products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 22, April 2018, Pages 139-145
Journal: Food Bioscience - Volume 22, April 2018, Pages 139-145
نویسندگان
Nana Su, Jinglei Li, Ziyang Ye, Tingting Chen, Ming Ye,