Influence of adding Perilla seed oil on potato blueberry yogurt quality during storage at 4 °C
Influence of adding Perilla seed oil on potato blueberry yogurt quality during storage at 4 °C
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添加紫苏籽油对马铃薯蓝莓酸奶4℃贮藏期间品质的影响
DOI：
10.1016/j.lwt.2022.113921
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发表时间：
2022
影响因子：
6
通讯作者：
Xiao Wang
中科院分区：
文献类型：
--
作者：
Shasha Zheng;Zuyan He;Laping He;Cuiqin Li;Han Tao;Xiao Wang
紫苏油是我国传统的食用油脂，具有很高的营养和药用价值。研究了1%、2%、3%和4%的PO强化酸奶在4 °C下贮藏28 d后的理化指标、微生物、抗氧化性和脂肪酸组成。PO的添加提高了马铃薯蓝莓酸奶的pH值、持水性和抗氧化性。添加2%PO的强化酸奶中B的含量最高。animalissubsp.lactisBZ11和L. LB12. S.嗜热菌Q-1对酸奶的感官有积极的影响。PO通过对乳酸菌的作用，显著降低了马铃薯蓝莓酸奶中乳酸、乙酸和苹果酸的含量。发酵和PO改善了酸奶的脂肪酸组成，使其营养价值更高。PO是一种很有前途的功能性酸奶强化剂。
Perillaseed oil (PO) is a traditional Chinese edible oil with high nutritional and medicinal value. The physical and chemical indices, microbes, antioxidant properties, and fatty acids of 1%, 2%, 3%, and 4% PO fortified yogurt stored at 4 °C for 28 days were studied. Adding PO promoted the pH value, water holding capacity, and antioxidant properties of potato blueberry yogurt. Fortified yogurt with 2% PO had the highest counts ofB. animalissubsp.lactisBZ11 andL. plantarumsubsp.plantarumLB12.S. thermophilusQ-1 positively affected the sensory of yogurt. PO significantly reduced the content of lactic acid, acetic acid, and malic acid in potato blueberry yogurt by acting on lactic acid bacteria. Fermentation and PO improved the composition of fatty acids in yogurt and made it more nutritive value. PO could be used as a promising fortifier for the development of functional yogurt.