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首页> 外文期刊>Journal of Microbiology, Biotechnology and Food Sciences >DEVELOPMENT AND EVALUTATION OF YOGURT SUPPLEMENTED WITH LENTIL FLOUR
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DEVELOPMENT AND EVALUTATION OF YOGURT SUPPLEMENTED WITH LENTIL FLOUR

机译：扁豆粉酸奶的开发与评价

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Yogurt is well known and most consumed fermented dairy product due to its health promoting effects and better sensory attributes, but consumers’ demand the value added foods with least defects and more nutrition. Different naturally occurring foods like fruits and lentils have been supplemented in yogurt to enhance the physic-chemical, nutritional and sensorial attributes. In this research milk was supplemented with 1%, 2%, 3% and 4% lentil (Lens culinaris) flour (LF) for development of lentil yogurt; LY0 (0% lentil), LY1 (1% lentil), LY2 (2%lentil), LY3 (3% lentil) and LY4 (4% lentil). The proximate composition of LY included; total solids (TS), solid not fat, crude fat, moisture, crude fiber, ash nitrogen free extract (NFE) and crude protein. While during storage of 28 days at 4+1o C pH, acidity, water holding capacity, viscosity, synersis and sensory evaluation were recorded to assess the effect of lentil flour on its physic-chemical and sensorial improvement. The proximate composition of LY revealed that as the LF proportion was increased the nutritional profile; mineral contents and protein, was also improved significantly (p0.01). There was significant (p0.01) increase in resistance of change of pH and acidity of LY as compared to control. Similarly, LF had highly significant effect on synersis, water holding capacity and viscosity (p0.01) due to the presence of complex carbohydrates and glycoprotein. Moreover, the sensory evaluation was considerably improved and LY containing 2% LF stood out to be the best sample of LY. Considering outcomes of all the parameters, it is suggested that lentil flour can serve as potential supplement for the value addition of yogurt and other fermented dairy products.
机译：酸奶因其对健康的促进作用和更好的感官特性而广为人知，并且是发酵奶制品中消费最多的食品，但是消费者要求增值食品的缺陷最少，营养更多。酸奶中补充了各种天然食品，例如水果和扁豆，以增强其理化，营养和感官特性。在这项研究中，牛奶中添加了1％，2％，3％和4％的扁豆面粉（LF），用于开发扁豆酸奶。 LY0（0％小扁豆），LY1（1％小扁豆），LY2（2％小扁豆），LY3（3％小扁豆）和LY4（4％小扁豆）。 LY的最接近组成;总固体（TS），固体非脂肪，粗脂肪，水分，粗纤维，无灰无氮提取物（NFE）和粗蛋白。在4 + 1o C pH下储存28天的过程中，记录了酸度，持水量，粘度，协同作用和感官评估，以评估扁豆粉对其理化和感官改善的影响。 LY的最接近组成表明，随着LF比例的增加，营养成分也随之增加。矿物质含量和蛋白质含量也显着提高（p <0.01）。与对照相比，LY的pH和酸度变化抵抗力显着（p <0.01）增加。同样，由于存在复杂的碳水化合物和糖蛋白，LF对协同作用，保水能力和粘度具有极显着的影响（p <0.01）。此外，感官评估得到了显着改善，含有2％LF的LY成为LY的最佳样品。考虑到所有参数的结果，建议扁豆粉可以作为酸奶和其他发酵乳制品增值的潜在补充。

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