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Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage
Journal of Dairy Research ( IF 2.1 ) Pub Date : 2020-05-13 , DOI: 10.1017/s0022029920000291
Carla Salete Jadão Alves 1 , Simone Andreoti Mendes Floriano 1 , Verônica Parassen Voltarelli 1 , Christiane Maciel Vasconcellos Barros de Rensis 1 , Tatiana Colombo Pimentel 1, 2 , Giselle Nobre Costa 1 , Priscila Cristina Bizam Vianna 3
Affiliation  

This research communication addresses the impact of the addition of Lactobacillus casei and/or carbonation (CO2) on the chemical composition, physicochemical characteristics, probiotic survival, and sensory acceptance of passion-fruit flavored whey dairy beverages (70% milk/30% whey) during storage (30 d/4°C). The addition of Lactobacillus casei and/or carbonation did not impact on the chemical composition, pH values, and acceptance (flavor and overall impression) of the products, but increased the acidity, and decreased the aroma acceptance. The carbonation process did not affect the probiotic survival but decreased the acidity of the products during storage. It can be concluded that it is possible to develop a probiotic passion-fruit flavored carbonated whey dairy beverage with suitable chemical composition, acidity, sensory acceptance (>6 in 9-point hedonic scale) and probiotic viability (>7 log cfu/ml) that could be refrigerated stored for 30 d. This is the first report considering a probiotic non-fermented carbonated whey dairy beverage.

中文翻译:

碳酸化和益生菌添加对乳清乳饮料理化、微生物和感官特性的影响

本研究交流解决了添加的影响干酪乳杆菌和/或碳酸化(CO2) 对西番莲果味乳清乳饮料(70% 牛奶/30% 乳清)在储存期间(30 天/4°C)的化学成分、理化特性、益生菌存活率和感官接受度的研究。添加的干酪乳杆菌和/或碳酸化不会影响产品的化学成分、pH 值和接受度(风味和整体印象),但会增加酸度并降低香气接受度。碳酸化过程不会影响益生菌的存活,但会降低产品在储存过程中的酸度。可以得出结论,有可能开发出具有合适化学成分、酸度、感官接受度(在 9 点享乐等级中>6)和益生菌活力(>7 log cfu/ml)的益生菌百香果风味碳酸乳清乳饮料可冷藏保存30 d。这是第一份考虑益生菌非发酵碳酸乳清乳饮料的报告。
更新日期:2020-05-13
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