摘要

绿茶和辣木叶提取物强化对凝固型酸奶理化、流变学、感官和抗氧化性能的影响

作者(年代):Mohamed G El-Ziney

研究了绿茶或辣木叶提取物与固定式酸奶联合生产对生物酸奶理化性能、流变性能、感官性能和抗氧化性能的影响。植物提取物进行气相色谱-质谱分析，以鉴定主要化合物。分析结果显示，绿茶和辣木叶提取物中分别含有21种和27种主要化合物。这些化合物大多具有不同的生物学作用。通过对两种植物提取物在酸奶试验中宽范围(0.1 ~ 1.5%，w/w)的初步感官试验，得出绿茶和辣木提取物的最佳浓度分别为1%和0.9%。普通酸奶和生物酸奶(绿茶或辣木)的蛋白质、脂肪和总固体含量分别为3.75±0.15%、3.65±0.03%和14.45±0.15%，在化学分析上无差异。生产过程中pH值下降，孵育后为4.60±0.05，贮藏期间无明显变化;可滴定酸度呈负相关，生产后为0.70±0.02%，贮藏结束时为1.1±0.05%。同时，两种提取物在测试比例下的强化对发酵剂均无抑制作用;两种提取物都促进了生长。总的来说，在贮藏15天内，所有处理的脱水值(%)均呈上升趋势。 The green tea found to improved syneresis as low values were recorded in green tea yoghurt in compared to plain yoghurts and moringa yoghurts which showed the highest syneresis values. No significant changes in viscosity and firmness between plain and plant fortified yoghurts were observed meanwhile, addition of green tea extracts improved consistency. The color showed a significant difference of color between different kinds of yoghurts. Addition of plant extracts significantly enhanced total phenolic content in yoghurt by 100% moringa yoghurts and 244% green tea yoghurts compared to plain yoghurts thus reflected as antioxidant (DPPH inhibition %) in yoghurt dramatically improved. Further, the effect of green tea and moringa leaves extract on sensory attributes were also discussed.