无糖藜麦发酵乳的物化特性及抗氧化活性

Effect of sugar-free quinoa addition on the physicochemical properties and antioxidant activity of fermented milk

目的:开发有益于身体健康的无糖风味发酵乳。方法:在复原乳中添加藜麦浆,以木糖醇替代蔗糖经发酵后得无糖藜麦发酵乳,以酸度、黏度、持水力等物化特性及体外抗氧化为评价指标,探究藜麦浆对无糖发酵乳的影响。结果:添加藜麦浆的发酵乳pH高于普通发酵乳,酸度、黏度、持水力则略低于普通发酵乳,且无糖藜麦发酵乳的DPPH自由基清除率(86.23%)、ABTS自由基清除率(71.32%)、羟基自由基清除率(63.27%)、Fe^(3+)还原能力(0.48 mmol/L)均高于普通发酵乳。结论:添加木糖醇和藜麦浆会改变发酵乳的物化性质,同时提高发酵乳的抗氧化活性。

Objective:this study focuses on developing a kind of sugar-free fermented milk with beneficents to health.Methods:quinoa pulp was added to the reconstituted milk,with xylitol used to replace sucrose.The physicochemical properties,including acidity,viscosity,water holding capacity and in vitro antioxidant were measured to explore the effect of quinoa pulp on sugar free fermented milk.Results:the pH of fermented milk with quinoa pulp was higher than that of ordinary fermented milk,while the acidity,viscosity and water holding capacity were slightly lower than that of ordinary fermented milk.The DPPH radical scavenging rate(86.23%),ABTS radical scavenging rate(71.32%),hydroxyl radical scavenging rate(63.27%)and Fe^(3+)reducing capacity(0.48 mmol/L)of the sugar-free fermented milk was higher than those of ordinary fermented milk.Conclusion:it is proved that the addition of xylitol and quinoa pulp can change the physicochemical properties of fermented milk and improve the antioxidant activity of fermented milk,which can provide some theoretical support for functional fermented milk.