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Basella rubra fruit juice betalains as a colorant in food model systems and shelf‐life studies to determine their realistic usability
Journal of Food Processing and Preservation ( IF 2.0 ) Pub Date : 2020-06-04 , DOI: 10.1111/jfpp.14595
Sandopu Sravan Kumar 1, 2 , Monisha Arya 2 , Attar Singh Chauhan 3 , Parvatam Giridhar 1, 2
Affiliation  

Basella rubra is a popular green leafy vegetable in South India bearing red‐violet fruits that accumulate betalains. In the present report, B. rubra fruit juice betalains were explored in novel food model systems as a natural colorant in banana spread (BS), intermediate moisture foods (IMF), banana and lemon juice ready‐to‐serve (RTS) beverage fortification, followed by the quality evaluation during storage (BS for 1 year, IMF for 2 months, banana and lemon juice RTS beverage for 3 months), along with sensory acceptability. The retention of betalain was good after storage in BS (95.8%), IMF (60%), banana RTS beverage (58%), and lemon juice RTS beverage (76%), with no microbial growth observed after storage at 5°C. The BS and banana RTS beverage showed good sensory quality with scores greater than 8 on a 15‐point scale, with no alteration in product quality. Moreover, it provides a natural source of healthy ingredients.

中文翻译:

巴氏杆菌果汁甜菜碱在食品模型系统和货架寿命研究中用作着色剂,以确定其实际可用性

Basella rubra是印度南部流行的绿叶蔬菜,带有积累了甜菜碱的红紫色水果。在本报告中,B。rubra在新型食品模型系统中对果汁甜菜碱进行了探索,将其用作香蕉酱(BS),中湿食品(IMF),香蕉和柠檬汁即食(RTS)饮料强化中的天然着色剂,然后在存储期间进行质量评估(BS为1年,IMF为2个月,香蕉和柠檬汁RTS饮料为3个月),以及感官接受度。在BS(95.8%),IMF(60%),香蕉RTS饮料(58%)和柠檬汁RTS饮料(76%)中储存后,甜菜碱的保留效果良好,在5°C储存后未观察到微生物生长。BS和香蕉RTS饮料显示出良好的感官质量,在15分制上的得分高于8,产品质量没有改变。此外,它提供了健康成分的天然来源。
更新日期:2020-06-04
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