Lentinulaedodes刀柄(LES),香菇子实体加工的副产品,富含膳食纤维,蛋白质,和多糖,可作为乳制品中的功能性成分。在这项研究中,用1%强化的搅拌型酸奶,2%,并准备了3%的LES,以及LES对颜色变化的影响,pH值,可滴定酸度(TA),活的乳酸菌(LAB)细胞,脱水收缩,粘度,纹理,在储存开始和结束时监测调味酸奶的抗氧化活性。LES降低了亮度,增加了红绿色值和黄蓝色值,降低了pH值,增加了TA的含量,活的LAB细胞,和酸奶样品的抗氧化活性呈剂量依赖性。添加LES对酸奶的质地表现出双重影响,显着降低硬度和粘度,但降低了脱水收缩。与纯酸奶相比,2%LES强化酸奶表现出相似的质构参数指标值和较高的外观得分,发酵气味,口感品质,和总体接受度,这表明这可能是工业生产的最佳剂量。冷藏28天后,随着TA的增加,所有酸奶样品的pH值进一步降低。有趣的是,LES强化酸奶的脱水收缩减少,3%LES强化酸奶的活LAB细胞和抗氧化活性略有下降。因此,LES有利于改善物理化学,感官,和酸奶的抗氧化特性,具有用于功能性乳制品的潜力。
The Lentinula edodes stipe (
LES), a by-product of L. edodes fruiting body processing, is rich in dietary fiber, protein, and polysaccharides, which can be served as the functional ingredient in dairy products. In this study, stirred yogurts fortified with 1%, 2%, and 3%
LES were prepared, and the effects of
LES on the changes in color, pH, titratable acidity (TA), viable lactic acid bacteria (LAB) cells, syneresis, viscosity, texture, and antioxidant activity of the flavored yogurt were monitored at the beginning and the end of storage. The LES decreased the lightness, increased the red-green color values and yellow-blue color values, decreased the pH values, and increased the contents of TA, the viable LAB cells, and the antioxidant activity of yogurt samples in a dose-dependent manner. The addition of
LES showed double-edged effects on the texture of yogurt, which significantly reduced firmness and viscosity but decreased the syneresis. Compared with plain yogurt, the 2% LES-fortified yogurt exhibited similar index values of texture parameters and higher scores of the appearance, fermented odor, taste quality, and overall acceptance, suggesting that this might be the optimal dose for industrial production. After cold storage for 28 days, pH values of all yogurt samples further decreased with increasing of TA. Interestingly, syneresis of LES-fortified yogurt decreased and the viable LAB cells and antioxidant activity of 3%
LES-fortified yogurt slightly decreased. Therefore,
LES is beneficial to improve physicochemical, sensory, and antioxidant properties of yogurt, which has the potential to be used in functional dairy products.