■由于寻找牛奶的替代品,含有蔬菜成分的甜点是一个不断扩大的全球市场。乳酸菌发酵这些基质可以增加产品的功能,改善其营养,感官,和食品安全特征,以及创造对健康有益的生物活性成分。对健康和福祉的关注引起了人们对具有身体功能特性的行业副产品的兴趣,如成熟的椰子水,通常丢弃的富含营养的残留物。本研究旨在开发基于成熟椰子的纸浆和水的益生菌明胶,并评估其理化特性,鼠李糖乳杆菌LR32菌株在培养基中的生存力,以及产品的质地特性。
■收集和清洁后,物理化学表征,矿物分析,对成熟椰子水的总酚含量和抗氧化活性进行了分析,以及其纸浆的细微成分。之后,胶凝是通过添加改性玉米淀粉而发展起来的,明胶,蔗糖,和益生菌培养,进行酸度分析,纹理轮廓和细胞计数,在21天储存的第一天和每7天,在5°C下冷藏还进行了典型组成的分析。
■椰子水中的主要矿物质是钾(1,932.57mgL-1),钠(19.57mgL-1),镁(85.13mgL-1)钙(279.93mgL-1)和磷(11.17mgL-1),而纸浆含有钾(35.96gkg-1),钠(0.97gkg-1),镁(2.18gkg-1),37钙(1.64gkg-1),和磷(3.32gkg-1)。水和纸浆的酚类含量分别为5.72和9.77mg没食子酸当量(GAE)100g-1,抗氧化能力分别为1.67和0.9839g的2,2-二苯基-1-吡啶酰肼(DPPH)mg-1。椰子浆含有2.81克100克-1的蛋白质,1.11g100g-1的40灰分,53%水分,和5.81g100g-1的碳水化合物。在储存期间产生的明胶呈现范围为145.82至206.81克-力(gf)的硬度参数,粘合性从692.85到1,028.63gf秒,粘结性从0.604到0.473,弹性从0.901到0.881,胶粘性从86.27到97.87gf,和咀嚼性从77.72到91.98gf。关于益生菌微生物的生存能力,甜点有7.49logCFUg-1,在21天的储存期间仍然可行,达到8.51CFUg-1。酸度范围为0.15至0.64g乳酸100g-1。该产品的基本组成显示4.88g100g-1的蛋白质,0.54克100克-1的灰分,85.21%水分,和5.37g100g-1的碳水化合物。明胶的开发使得获得差异化产品成为可能,促进食品行业的多样化,与市场上已有的甜点相比,为维护消费者健康和降低成本提供了可行的替代方案。
UNASSIGNED: Desserts with vegetable ingredients are a constantly expanding global market due to the search for alternatives to cow\'s milk.
Fermentation of these matrices by lactic acid bacteria can add greater functionality to the product, improving its nutritional, sensory, and food safety characteristics, as well as creating bioactive components with beneficial effects on health. Concern for health and well-being has aroused interest in byproducts of the industry that have functional properties for the body, such as mature coconut water, a normally discarded residue that is rich in nutrients. This study aimed to develop a probiotic gelatin based on pulp and water from mature coconuts and evaluate the physicochemical characteristics, viability of the Lacticaseibacillus rhamnosus LR32 strain in the medium, as well as the texture properties of the product.
UNASSIGNED: After collection and cleaning, the physicochemical characterization, mineral analysis, analysis of the total phenolic content and antioxidant activity of mature coconut water were carried out, as well as the centesimal composition of its pulp. Afterwards, the gelling was developed with the addition of modified corn starch, gelatin, sucrose, and probiotic culture, being subjected to acidity analysis, texture profile and cell count, on the first day and every 7 days during 21 days of storage, under refrigeration at 5 °C. An analysis of the centesimal composition was also carried out.
UNASSIGNED: The main minerals in coconut water were potassium (1,932.57 mg L-1), sodium (19.57 mg L-1), magnesium (85.13 mg L-1) calcium (279.93 mg L-1) and phosphorus (11.17 mg L- 1), while the pulp had potassium (35.96 g kg-1), sodium (0.97 g kg-1), magnesium (2.18 g kg-1), 37 calcium (1.64 g kg-1), and phosphorus (3.32 g kg-1). The phenolic content of the water and pulp was 5.72 and 9.77 mg gallic acid equivalent (GAE) 100 g-1, respectively, and the antioxidant capacity was 1.67 and 0.98 39 g of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) mg-1, respectively. The coconut pulp had 2.81 g 100 g-1of protein, 1.11 g 100 g-1 of 40 ash, 53% moisture, and 5.81 g 100 g-1 of carbohydrates. The gelatin produced during the storage period presented firmness parameters ranging from 145.82 to 206.81 grams-force (gf), adhesiveness from 692.85 to 1,028.63 gf sec, cohesiveness from 0.604 to 0.473, elasticity from 0.901 to 0.881, gumminess from 86.27 to 97.87 gf, and chewiness from 77.72 to 91.98 gf. Regarding the viability of the probiotic microorganism, the dessert had 7.49 log CFU g-1 that remained viable during the 21-day storage, reaching 8.51 CFU g-1. Acidity ranged from 0.15 to 0.64 g of lactic acid 100 g-1. The centesimal composition of the product showed 4.88 g 100 g-1 of protein, 0.54 g 100 g-1 of ash, 85.21% moisture, and 5.37g 100 g-1 of carbohydrates. The development of the gelatin made it possible to obtain a differentiated product, contributing to diversification in the food sector, providing a viable alternative for maintaining consumer health and reducing costs compared to desserts already available on the market.