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首页> 外文学位 >Fortification of Yogurt with Chickpea Flour Enhances Overall Quality of Yogurt.
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Fortification of Yogurt with Chickpea Flour Enhances Overall Quality of Yogurt.

机译：用鹰嘴豆粉强化酸奶可以提高酸奶的整体质量。

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摘要

Yogurt is well known for its health promoting properties. Chickpea flour has been suggested to increase the growth of probiotic bacteria during yogurt production, however, studies on the effects of dried beans flour on physico-chemical characteristics of yogurt are limited. This study aimed to evaluate the effects of chickpea flour on the overall quality of yogurt and anticipate inventing a new protein rich yogurt product. In this study, 2% low-fat milk was supplemented with 1%- 5% (w/v) chickpea flour, inoculated with a yogurt culture (Danisco YO-MIX 883 LYO 500 DCU), fermented and stored at 4 ºC. The control and fortified samples were analyzed for pH, total titratable acidity (TTA), viscosity, and microbial counts over a 21-day storage period (4°C). The color test, viscosity, and sensory evaluation was also performed at the initial day of production.;Results demonstrated that chickpea flour stimulated the growth of Streptococcus thermophiles and L. delbrueckii subsp. Bulgaricus after the initial fermentation and maintained a greater bacterial counts over a 21-day refrigerated storage. Furthermore, there was a significant (p<0.05) decrease in pH and enhancement in TTA in chickpea flour containing yogurt across the whole storage period. Fermentation time was decreased by1.5 hours with inclusion of chickpea flour (pH:4.5). The color and viscosity value were almost constant and there was not a significant (p<0.05) difference between the control sample and the fortifying samples. There were similar results on sensory properties comparing the plain yogurt and yogurt with 1% and 2% of chickpea flour.;The results suggest that chickpea fortified yogurt offers an alternative new fermented dairy product and provides a better quality.
机译：酸奶以其促进健康的特性而闻名。鹰嘴豆粉被认为可以增加酸奶生产过程中益生菌的生长，但是，关于干豆粉对酸奶的理化特性影响的研究却很有限。这项研究旨在评估鹰嘴豆粉对酸奶总体质量的影响，并期望发明一种新的富含蛋白质的酸奶产品。在这项研究中，在2％的低脂牛奶中添加了1％-5％（w / v）的鹰嘴豆粉，并接种了酸奶培养物（Danisco YO-MIX 883 LYO 500 DCU），进行了发酵并在4ºC下储存。在21天的储存时间（4°C）中分析了对照样品和强化样品的pH，总滴定酸度（TTA），粘度和微生物数。在生产的第一天还进行了颜色测试，粘度和感官评估。结果表明鹰嘴豆粉刺激了嗜热链球菌和德氏乳杆菌亚种的生长。最初发酵后的宝格丽菌在21天的冷藏储存中保持了更大的细菌计数。此外，在整个存储期间，含酸奶的鹰嘴豆粉的pH值显着降低（p <0.05），TTA升高。加入鹰嘴豆粉（pH：4.5），发酵时间减少了1.5小时。颜色和粘度值几乎恒定，对照样品和强化样品之间没有显着差异（p <0.05）。将普通酸奶和酸奶与鹰嘴豆粉的1％和2％进行比较，在感官特性上也有类似的结果。结果表明，鹰嘴豆强化酸奶提供了另一种新的发酵乳制品，并且品质更高。

著录项

  • 作者

    Chen, Xi.;

  • 作者单位

    University of Central Oklahoma.;

  • 授予单位 University of Central Oklahoma.;
  • 学科 Food science.;Microbiology.;Nutrition.
  • 学位 M.S.
  • 年度 2016
  • 页码 80 p.
  • 总页数 80
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农业经济;
  • 关键词

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