在酸奶中添加米糠,如何做到健康又美味

米糠富含膳食纤维、蛋白质、脂肪酸、矿物质和抗氧化剂。
在13%复原脱脂牛奶中分别添加1、2、3%的米糠,接种益生元干酪乳杆菌431进行发酵,于4°C保存3周。
随着米糠添加量的增加,干酪乳杆菌431的存活率增加;添加2、3%RB时,干酪乳杆菌431>8logCFU/g。
米糠降低了酸奶的脱水收缩作用和黏度;增强了DPPH自由基清除能力;但是降低了酸奶的感官评分。
综合酸奶的理化和感官特征,建议米糠的添加量为1%,以提高益生菌存活率和抗氧化活性。
延伸阅读

Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

米糠提高酸奶中益生菌存活率并提供额外的抗氧化功效

2017-07-07, Article, 10.1016/j.jff.2017.07.019more

Abstract:
Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 °C for 3 weeks. During this period, the viability of the probiotic L. casei 431 strain and yoghurt starter cultures were evaluated. In addition to this, some physicochemical, antioxidative and sensory properties of yoghurts were also determined. L. casei 431 remained above the 8 log CFU/g throughout the storage period in yoghurts fortified with 2% and 3% RB. Addition of rice bran decreased the syneresis and viscosity values whereas it increased scavenging activities of DPPH radical. However, yoghurts with RB had less sensory scores compared to plain yoghurt.

First Authors:
Talha Demirci

Correspondence Authors:
Talha Demirci

All Authors:
Talha Demirci, Kübra Aktaş, Didem Sözeri, Hale İnci Öztürk, Nihat Akın