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首页> 外文期刊>Journal of Food Processing & Technology >Development of Synbiotic Litchi Juice Drink and its Physiochemical, Viability and Sensory Analysis
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Development of Synbiotic Litchi Juice Drink and its Physiochemical, Viability and Sensory Analysis

机译：共生荔枝汁饮料的研制及其理化，活力和感官分析

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摘要

The study was carried out to evaluate the viability, physicochemical analysis and sensory analysis using fuzzy logic of synbiotic litchi juice drink containing probiotic L. casei 359 microencapsulated by spray drying using whey protein concentrate powder (WPCP) as wall material along with prebiotics inulin, gum acacia and oligofructose. The viable cell counts showed promising results for WPCP in combination with inulin, although, the cell count was higher than 106 cfu/ml for all the juice drink samples. The microcapsules showed similar morphologies with partially collapsed spherical shape with concavities but no surface fissures. There was reduction in pH for the sample containing gum acacia as prebiotic. Rheological properties showed a non-Newtonian behaviour and Herschel-Buckley model was fitted best. Fuzzy analysis showed higher acceptance for the sample containing inulin as prebiotic based on the parameters of color, taste, aroma and mouthfeel.
机译：本研究以模糊逻辑对含益生菌L.casei 359的益生菌荔枝汁饮料的生命力，理化分析和感官分析进行了评估，其中乳清蛋白浓缩物粉末（WPCP）与益生元菊粉，口香糖通过壁干燥材料经喷雾干燥微囊化金合欢和低聚果糖。尽管所有果汁饮料样品的细胞计数都高于106 cfu / ml，但活菌计数显示了与菊粉结合使用的WPCP的前景广阔。微胶囊显示出类似的形态，具有部分塌陷的球形，具有凹陷，但没有表面裂缝。含有阿拉伯树胶作为益生元的样品的pH降低。流变性质显示出非牛顿行为，并且Herschel-Buckley模型最适合。模糊分析显示，基于颜色，味道，香气和口感的参数，菊粉作为益生元的样品的接受度更高。

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