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首页> 外文期刊>International Journal of Dairy Technology >The physicochemical properties of yoghurt supplemented with microencapsulated peanut sprout extract, a possible functional ingredient.
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The physicochemical properties of yoghurt supplemented with microencapsulated peanut sprout extract, a possible functional ingredient.

机译：酸奶的理化性质与微囊化花生芽提取物（一种可能的功能成分）配合使用。

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摘要

This study was designed to determine the physicochemical and sensory properties of yoghurt supplemented with powdered peanut sprout extract microcapsules (PPSEM) (3-10 mum) during storage at 4 degrees C for 16 days. The releasing rates of the polyphenol, resveratrol, from yoghurts were minimised at lower concentrations of PPSEM (0.25 and 0.5%, w/v). The viscosity decreased gradually with higher concentrations of PPSEM added. In the sensory test, there were significant increases in yellowness, peanut and cooked scores (P < 0.05). Based on the results, it is concluded that the low concentrations (0.25 and 0.50%, w/v) could be used to produce PPSEM-supplemented yoghurt without significant adverse effects on the physicochemical and functional properties.
机译：这项研究旨在确定在4摄氏度下储存16天的过程中，添加了粉状花生芽提取物微胶囊（PPSEM）（3-10 mum）的酸奶的理化和感官特性。在较低的PPSEM浓度（0.25和0.5％，w / v）下，酸奶中多酚白藜芦醇的释放速率最小。随着加入更高浓度的PPSEM，粘度逐渐降低。在感官测试中，黄度，花生和煮熟分数显着增加（P <0.05）。根据结果​​，可以得出结论，低浓度（0.25和0.50％，w / v）可用于生产PPSEM补充的酸奶，而对理化和功能特性没有明显的不利影响。

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