Yoghurt is considered as a healthy food and incorporating carrot powder will make it even healthier.Carrot powder is a good source of beta carotene and provitamin A.The objective of this study was to determine the eff...Yoghurt is considered as a healthy food and incorporating carrot powder will make it even healthier.Carrot powder is a good source of beta carotene and provitamin A.The objective of this study was to determine the effects of adding carrot powder on the physicochemical,microbiological and sensory properties of low fat plain yoghurt.Plain and carrot yoghurt were prepared in the laboratory scale production using low fat milk.Carrot yoghurt was prepared by blending low fat milk with 1%,2%and 3%carrot powder before fermentation.Physicochemical analysis revealed a decrease in pH value and an increase in titratable acidity,viscosity and total soluble solids with the increase of carrot powder.On the other hand,protein content decreased with the increase of carrot powder.In terms of the lightness(L*)and the redness(a*),3%carrot yoghurt had low values of lightness while it had higher values of redness.Microbial count showed the significant difference between the 3%carrot yoghurt and 1%and 2%carrot yoghurt.There was a significant difference on the sensory scores of colour and aroma of carrot yoghurt and plain yoghurt as the carrot yoghurt got higher scores than plain yoghurt.There was no significant difference(p<0.05)between the acceptability of the plain yoghurt,1%and 2%carrot yoghurt and a significant difference was there between 3%.Thus,fortifying yoghurt with 1%and 2%carrot powder produced acceptable yoghurt with beneficial health effects.展开更多
将胡萝卜粉通过不同目数的筛子，分成粒径分别为＞250μm，250～180μm，180～150μm，150～120μm，120～109μm，109～75μm，＜75μm 的粉末，研究不同粒径胡萝卜粉的色差、水合能力、持油能力、胡萝卜素含量、总糖含量、维生素 C ...将胡萝卜粉通过不同目数的筛子，分成粒径分别为＞250μm，250～180μm，180～150μm，150～120μm，120～109μm，109～75μm，＜75μm 的粉末，研究不同粒径胡萝卜粉的色差、水合能力、持油能力、胡萝卜素含量、总糖含量、维生素 C 含量和氨基态氮含量的变化规律。实验结果表明，随着胡萝卜粉粒径的减小，其颜色越来越白，其红色呈先变深后变浅的趋势，黄色差异不显著，持油能力缓慢降低，胡萝卜素和维生素 C 含量显著降低，水合能力和氨基态氮含量都呈先增大后减小的趋势，而总糖含量变化不显著。这表明，不同粉碎程度的胡萝卜粉其理化性质亦不同，因而应根据胡萝卜粉的不同用途选择合适的粉碎程度。展开更多
为了提高胡萝卜微粉加工效率,改善粉碎过程中粉体团聚问题。该文通过对胡萝卜干式高速剪切粉碎试验,研究粉碎过程中胡萝卜粉体粒径、温度、含水率以及类胡萝卜素含量的变化情况。结果表明,随着粉体粒径的减小,其比表面积增大、温度升高...为了提高胡萝卜微粉加工效率,改善粉碎过程中粉体团聚问题。该文通过对胡萝卜干式高速剪切粉碎试验,研究粉碎过程中胡萝卜粉体粒径、温度、含水率以及类胡萝卜素含量的变化情况。结果表明,随着粉体粒径的减小,其比表面积增大、温度升高、含水率增加,颗粒间范德华力、静电力、液桥力作用增强导致粉体颗粒团聚,产生了"逆粉碎"现象。高压电场能够克服粉体颗粒间的作用力,使粉体具有抗团聚,相互分散的性能。研究中利用针板电极原理,设计出高压电场粉体处理装置。以处理电压和处理时间为试验因素,以粒径<125μm粉体质量百分比为评价指标,通过正交试验建立回归方程,优化求解并验证,得到胡萝卜粉体抗团聚分散处理的最优工艺参数为:处理电压45 k V,处理时间60 min,此时粉体颗粒分散效果明显,粒径<125μm粉体质量百分比由未处理时的61.75%提升到77.38%。研究结论为实现胡萝卜微粉高效加工提供理论参考。展开更多
文摘Yoghurt is considered as a healthy food and incorporating carrot powder will make it even healthier.Carrot powder is a good source of beta carotene and provitamin A.The objective of this study was to determine the effects of adding carrot powder on the physicochemical,microbiological and sensory properties of low fat plain yoghurt.Plain and carrot yoghurt were prepared in the laboratory scale production using low fat milk.Carrot yoghurt was prepared by blending low fat milk with 1%,2%and 3%carrot powder before fermentation.Physicochemical analysis revealed a decrease in pH value and an increase in titratable acidity,viscosity and total soluble solids with the increase of carrot powder.On the other hand,protein content decreased with the increase of carrot powder.In terms of the lightness(L*)and the redness(a*),3%carrot yoghurt had low values of lightness while it had higher values of redness.Microbial count showed the significant difference between the 3%carrot yoghurt and 1%and 2%carrot yoghurt.There was a significant difference on the sensory scores of colour and aroma of carrot yoghurt and plain yoghurt as the carrot yoghurt got higher scores than plain yoghurt.There was no significant difference(p<0.05)between the acceptability of the plain yoghurt,1%and 2%carrot yoghurt and a significant difference was there between 3%.Thus,fortifying yoghurt with 1%and 2%carrot powder produced acceptable yoghurt with beneficial health effects.
文摘将胡萝卜粉通过不同目数的筛子，分成粒径分别为＞250μm，250～180μm，180～150μm，150～120μm，120～109μm，109～75μm，＜75μm 的粉末，研究不同粒径胡萝卜粉的色差、水合能力、持油能力、胡萝卜素含量、总糖含量、维生素 C 含量和氨基态氮含量的变化规律。实验结果表明，随着胡萝卜粉粒径的减小，其颜色越来越白，其红色呈先变深后变浅的趋势，黄色差异不显著，持油能力缓慢降低，胡萝卜素和维生素 C 含量显著降低，水合能力和氨基态氮含量都呈先增大后减小的趋势，而总糖含量变化不显著。这表明，不同粉碎程度的胡萝卜粉其理化性质亦不同，因而应根据胡萝卜粉的不同用途选择合适的粉碎程度。
文摘为了提高胡萝卜微粉加工效率,改善粉碎过程中粉体团聚问题。该文通过对胡萝卜干式高速剪切粉碎试验,研究粉碎过程中胡萝卜粉体粒径、温度、含水率以及类胡萝卜素含量的变化情况。结果表明,随着粉体粒径的减小,其比表面积增大、温度升高、含水率增加,颗粒间范德华力、静电力、液桥力作用增强导致粉体颗粒团聚,产生了"逆粉碎"现象。高压电场能够克服粉体颗粒间的作用力,使粉体具有抗团聚,相互分散的性能。研究中利用针板电极原理,设计出高压电场粉体处理装置。以处理电压和处理时间为试验因素,以粒径<125μm粉体质量百分比为评价指标,通过正交试验建立回归方程,优化求解并验证,得到胡萝卜粉体抗团聚分散处理的最优工艺参数为:处理电压45 k V,处理时间60 min,此时粉体颗粒分散效果明显,粒径<125μm粉体质量百分比由未处理时的61.75%提升到77.38%。研究结论为实现胡萝卜微粉高效加工提供理论参考。
