Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation

文献类型： 外文期刊

第一作者： Du, Huaxin

作者： Du, Huaxin;Wang, Xuping;Yang, Huaigu;Cheng, Jingrong;Lin, Yaosheng;Tang, Daobang;Liu, Xueming;Du, Huaxin;Liu, Xueming;Zhu, Fan;Liu, Jie;Liu, Xueming

作者机构：

关键词： Mulberry pomace; Phenolic compound; Yogurt; Quality; Protein hydrolysis; ACE-I activity

期刊名称：FOOD CONTROL （ 影响因子：6.0； 五年影响因子：5.8 ）

ISSN： 0956-7135

年卷期： 2023 年 144 卷

页码：

收录情况： SCI

摘要： The effects of phenolic fraction of mulberry pomace on yogurt quality were investigated. Polyphenol-enriched extract of mulberry pomace (MPPE), rich in phenols, anthocyanins and proanthocyanidins, was incorporated to yogurt before and after fermentation at 0.50%, 0.75%, 1.00% and 1.25% (w/v), respectively. The addition either before or after fermentation decreased L* and b* values, increased a* value, reduced syneresis and changed textural properties. MPPE added before fermentation inhibited lactic acid bacteria (LAB) growth, increased particle size, inhibited protein hydrolysis and active peptide release, and reduced ACE-I activity of yogurt. When added after fermentation, MPPE at moderate levels (within 1.00%) promoted LAB growth, reduced pH value and increased total acid content, decreased particle size, promoted protein hydrolysis and active peptide release, and increased ACE-I activity. Phenolics in mulberry pomace exert unique effects on the physi-cochemical and textural properties of yogurt and adding MPPE after fermentation was more beneficial to improve yogurt quality.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序