Intervention effect of chewing sugar-free gum on xerostomia in hemodialysis patients: A meta-analysis

Objective:Meta-analysis was used to evaluate the effect of chewing sugar-free gum on xerostomia in hemodialysis patients.Methods:Randomized controlled trials or semi-randomized clinical trials on the effects of chewing sugarless gum on xerostomia in hemodialysis patients were retrieved from the databases of Chinese national knowledge infrastructure(CNKI),Wanfang,Chinese sci-tech periodical full text databases Whipple(VIP),Chinese biomedical(CBM),Pubmed,Embase,Cochance,Web of science,Ovid and CINAHL.After data extraction and quality evaluation,we used Review Manager 5.3 software to carry out meta-analysis of the outcome indicators.Results:Five studies enrolled 237 patients were included eventually.The results showed that chewing sugar-free gum improved the symptoms of dry mouth[MD=-2.12,95%CI(-2.53,-1.71),P<0.001],but had no effect on patients'thirst symptoms[MD=-1.57,95%CI(-3.41,0.27),P=0.09]and weight gain[MD=-0.38,95%CI(-1.02,0.27),P=0.25]during dialysis.Conclusion:Chewing sugar-free gum can improve the dry mouth of hemodialysis patients,but it has no effect on thirst and weight gain during dialysis.However,due to the small number and the low quality of included literatures,it is still necessary to carry out large sample,multi-center and high-quality randomized controlled trials to further explore the effect of chewing sugar-free gum on xerostomia in hemodialysis patients.

Physicochemical,rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration

Evidences show that the storage period greatly affects the quality of yogurt.In this study,three types of yogurt:control yogurt(CY),non-hydrolyzed potato powder yogurt(PPY)and enzymatically hydrolyzed potato powder yogurt(EHPPY)were prepared at 42℃ for 5 h and stored for 28 days at 4℃.The yogurts were evaluated for quality characteristics at different storage periods.Negligible differences in pH values,titratable acidities and viable counts were detected in all three types of yogurt during storage.However,compared to other yogurts,EHPPY exhibited desirable water holding capacity,throughout the storage period.Apart from this,sensory properties and antioxidant activities(2-diphenyl-1-picryl-hydrazyl(DPPH)free radical scavenging activity and ferric reducing antioxidant power(FRAP))of EHPPY were also significantly improved during the storage period.Furthermore,the storage(G’)and loss(G”)modulus of PPY,EHPPY were lower than CY at 4℃ while a hysteresis loop was shown by all yogurts at the temperature range of 4-50℃ indicating higher G’(elasticity)than G”(viscosity).Based on our findings,EHPP could be an important functional ingredient in improving the quality and storage stability of yogurt for its production at an industrial level.

Production of Corn (Zea mays) Starch and Cassava (Manihot esculenta) Starch and Their Application as Yogurt Stabilizer

The present study evaluated the stabilizing effect of starch produced from corns and cassava on the stability of cow milk yogurt. A sample of both corn and cassava starch was selected and used in the yogurt making as stabilizers. The yogurt samples have been analyzed for their WHC, syneresis and protein content. The yogurt with no added starch has found to have very low WHC and high syneresis compared to other samples. The yogurt made with the addition of corn starch as a stabilizer was highly accepted than the yogurt with cassava starch and the yogurt without starch. The findings from this study provide an alternative to add the value of local corns and cassava.

Impact of Inulin Extracted, Purified from (Chicory and Globe Artichoke) Roots and the Combination with Maltodextrin as Prebiotic Dietary Fiber on the Functional Properties of Stirred Bio-Yogurt

Inulin is a prebiotic dietary fiber that plays an integral role in producing functional dairy products with improved health benefits. Therefore, the objectives of this study are as follows: extract and purify inulin from chicory roots and globe artichoke roots;evaluate the physicochemical, functional properties and functional groups of the purified inulin;determine the functional properties of chicory roots inulin-maltodextrin and globe artichoke roots inulin-maltodextrin and compare it with that of the commercial inulin;examine the impact of various inulin on physiochemical, microstructural, textural, sensory characteristics and as prebiotic dietary fiber on probiotic bacteria’s viability of stirred bio-yogurt. The characteristics of the microstructure were investigated by scanning electron microscopy and, Fourier transforms infrared spectroscopy to detect the functional group. The resulting inulin exhibited a high yield and purity along with enhanced functional properties. Stirred bio-yogurt fortified with chicory roots inulin or globe artichoke roots inulin showed enhanced physicochemical, microstructural, microbiological, and overall sensorial acceptability followed by chicory roots inulin-maltodextrin or globe artichoke roots inulin-maltodextrin and the commercial inulin as compared to the control. Stirred bio-yogurt samples can offer various health benefits and wide applications as supplement of prebiotic dietary fiber in dairy industry.

植物乳杆菌和嗜酸乳杆菌微胶囊酸奶的研制

以鲜牛乳为原料,添加植物乳杆菌和嗜酸乳杆菌微胶囊制备酸奶。以产品的酸度、黏度、pH、感官评分为评价指标,通过单因素试验、正交试验和主成分分析(PCA)对结果进行综合分析,优化酸奶工艺,且通过体外模拟胃肠液试验,探究微胶囊酸奶中乳酸菌的存活率。结果表明,酸奶的最佳配方为以鲜牛乳为原料,发酵剂添加量0.2%,白砂糖添加量8%,果胶添加量0.2%,微胶囊添加量2%,发酵温度41℃,发酵时间9 h。在此优化条件下制作的酸奶质地细腻,组织状态均匀,感官评分为85分,其黏度、酸度、pH值分别为410 m Pa·s、137°T、5.2,其理化和微生物指标均符合国家标准。体外模拟试验结果表明,与添加乳酸菌菌粉制成的酸奶相比,添加乳酸菌微胶囊制成的酸奶经胃液和肠液后,存活率达到67.60%和62.00%,分别增加了36.21%和33.94%。乳酸菌微胶囊添加到酸奶中,为新型酸奶食品的研发提供参考依据。

Characterization of yogurt goat milk added Aloe vera and Stevia rebaudiana with functional potential

The search for functional foods with health benefits has increased,and yogurt represents one of these products due to their properties,such as,source of probiotics that favour the gastrointestinal system,contains vitamins,minerals and improves the action of enzymes.Present work investigated bromatological,microbiological,sensorial properties and shelf-life of different yogurt goat milk formulations with Aloe vera and natural sweeteners.The goat yogurt with 99.40%A.vera pulp and 0.60%S.rebaudiana presented the best nutritional composition,being suitable for human consumption representing an innovative product with a great functional potential.The synergy between the ingredients used in the yogurt processing resulted in an innovative product to the market.Goat milk has a lower cost per liter in comparison with cow milk,Aloe vera is accessible due to its fast-vegetative propagation,Stevia Rebaudiana has a great popularity for being a natural sweetener with no calories,and all these products are produced in México.

单、双峰骆驼酸奶品质与风味的比较

目的:分析对比单、双峰酸驼乳的品质与风味。方法:通过理化检验、质构分析、流变学分析、固相微萃取—气相色谱—质谱法、感官评价等方法检测单、双峰酸驼乳的品质与风味组成。结果:单峰酸驼乳的活菌数、蛋白质、脂肪、总固形物含量以及抗氧化活性均低于双峰酸驼乳(P<0.05),贮藏稳定性优于双峰酸驼乳(P<0.05)。双峰酸驼乳的硬度显著高于单峰酸驼乳(P<0.05),单峰酸驼乳的黏附性绝对值、内聚性、胶黏性显著高于双峰酸驼乳(P<0.05),两者的弹性和咀嚼性无显著差异。单、双峰酸驼乳的表观黏度均呈现剪切稀释的流动特征,初始表观黏度分别为5.82,2.33 Pa·s;两者均能形成触变环,其面积分别为2421.82,3674.16 Pa/s;两者均表现出凝胶特性,单峰酸驼乳具有更高的弹性和黏性。单、双峰酸驼乳中共检出48种挥发性风味物质,其共有挥发性风味物质含量差异显著(P<0.05),其中,双峰酸驼乳中的挥发性酸类、酯类、醛类、酮类等风味阈值较低的物质相对含量高于单峰酸驼乳,使其风味更优。单峰酸驼乳的感官评分高于双峰酸驼乳(P<0.05)。结论:双峰酸驼乳的营养和风味物质含量更高,单峰酸驼乳在贮藏稳定性和口感方面更优。

香菜山药复合型酸奶的研制

本文以香菜汁、山药汁、鲜牛奶和蔗糖为原料研制复合型风味酸奶。首先采用单因素试验确定香菜汁、山药汁、发酵剂和蔗糖在酸奶中的添加比例。根据单因素实验结果,设计正交试验,并对酸奶的组织状态、色泽、风味3个指标进行感官评分,从而确定了香菜山药复合型酸奶的最佳配方:山药汁的添加量为10%,香菜汁的添加量为5%,发酵剂的添加量为0.5%,蔗糖的添加量为10.0%。

仙草酸奶工艺优化和质构的研究

为提高仙草的综合利用价值,以感官评分和质构为考察指标,以白砂糖、仙草提取液的添加量及发酵时间进行单因素试验,同时以感官评分为响应值,对仙草酸奶工艺参数进行响应面优化。结果表明,仙草酸奶的最佳配方:仙草提取液添加量9.28%、白砂糖添加量4.9%、发酵时间6.11 h。在此条件下,所制作的仙草酸奶感官评分为8.23分;口感均匀细腻,无分层、无颗粒沉淀、无气泡,具有独特的仙草风味。优化工艺条件下的仙草酸奶酸度为76oT、蛋白质含量为3.0g/100g、乳酸菌数为2.4×10^(8)CFU/mL,未检出大肠菌群,检测结果符合国家相关食品标准对相应指标的要求。质构结果表明,仙草酸奶在硬度、弹性、胶粘性、咀嚼性均显著高于不添加仙草提取液的普通酸奶(P<0.05)。

芒果-紫苏油功能性风味酸奶的工艺优化及品质测定

目的 探究芒果、紫苏油不同添加量对风味酸奶品质的影响,开发一种富含α-亚麻酸的功能性风味酸奶。方法 通过运用旋转黏度计测量黏度、酸度计评估酸度以及离心机分析持水力等实验手段,探究芒果泥与紫苏油的不同添加量对风味酸奶的黏度特性、酸度水平以及保水能力等方面所产生的影响。在此基础上,以感官评价为响应值,采用单因素试验和Box-Behnken响应面试验优化得到芒果-紫苏油功能性风味酸奶的最佳加工工艺,并通过蛋白质含量、酸度、α-亚麻酸含量、乳酸菌活菌数等指标分析其品质。结果 确定了芒果-紫苏油功能性风味酸奶的最佳制备工艺参数,即芒果泥添加比例为16%、紫苏油添加比例为5%、白砂糖添加比例为7%。在此最优工艺条件下制备出的酸奶,其感官评分达88.39分,与预测值88.65分极为接近,同时对其品质进行分析可知:该酸奶中蛋白质含量为3.06%,非脂乳固体含量为8.70%,脂肪含量为4.31%(其中α-亚麻酸含量为2.20%),酸度为85.72oT,乳酸菌活菌数为2.1×10~8 CFU/m L,大肠杆菌和致病菌均未检出,最终产品的感官指标、理化指标和微生物指标均符合GB 19302—2010《食品安全国家标准发酵乳》中的各项要求。结论 本研究开发出了一种果香与油香交融,营养与保健兼备的新型酸奶,引领了酸奶风味新趋势,为新型酸奶的开发提供了理论与技术支持。

乳清蛋白粉与豆乳不同质量比对凝固型沙棘酸奶品质的影响

以1 L鲜牛乳质量为基准,向其中加入乳清蛋白粉(WPP)、豆乳、沙棘果汁及菌种,混合发酵制备凝固型沙棘酸奶,探究WPP与豆乳不同质量比(WPP与豆乳总质量100 g,A组4∶0,B组3∶1,C组2∶2,D组1∶3,E组0∶4,F组不添加WPP和豆乳,G组不加沙棘果汁、WPP和豆乳)对凝固型沙棘酸奶理化特性、微观结构、质构特性及感官品质的影响。结果表明:B、C、D、E组酸奶发酵时间约为5 h,A、F、G组酸奶发酵时间约为6 h;各组酸奶脂肪含量差异不大,E组酸奶蛋白质含量最高,为4.55%;A组酸奶的持水力最高,为98.02%±0.05%;C组酸奶(硬度0.45 N±0.03 N,胶着性0.47 N±0.02 N,咀嚼性6.32±0.41,黏附性0.57 N·s±0.07 N·s)的质地和微观结构最佳,且C组在贮存3 d时的感官评分最高,为88.8。

人参果酸奶含片的加工工艺研究

以人参果、酸奶为主要原料,研制了一款有益于人体健康的含片。将人参果粉和酸奶粉充分混合,添加辅料,经过制粒、干燥等工艺制成含片,并通过单因素试验和正交试验优化了含片的工艺配方。结果表明,人参果酸奶含片的最佳配方为以酸奶粉质量为基准,人参果添加量15%、木糖醇添加量6%、CMCNa添加量8%、硬脂酸镁添加量1.0%,按此配方制作的人参果酸奶含片风味、质地最佳。

不同灭菌方式下的原料乳对自制酸奶品质的影响

自制酸奶具有制作方法简单、无添加剂等优势,但消费者对于自制酸奶原料乳的选择仍处于茫然阶段。结合感官评价和质构分析探讨不同灭菌方式下的原料乳对自制酸奶感官品质、质构特征的影响,发现以超高温灭菌乳为原料制得酸奶的感官品质优于巴氏杀菌乳所制得的酸奶。

模糊数学结合响应面法优化酸浆多糖酸奶工艺

以酸浆多糖、纯牛奶为主要原料,加入发酵菌粉进行发酵,研制一款具有独特酸浆香气且营养丰富的酸奶。以感官评分为指标,在单因素试验基础上采用模糊数学评价法与响应面法相结合的方法,优选出酸奶生产工艺。结果表明,当酸浆多糖添加量为2.2%,木糖醇添加量为4.9%,菌粉添加量为0.15%,发酵时间为8 h时,参照此条件制作的酸浆多糖酸奶组织均匀,润滑细腻且香气浓郁,感官评分为87.17分,与预测值相近。

不同添加量的双孢蘑菇粉对酸奶流变学和质构特性的影响

为研究双孢蘑菇粉对酸奶理化性质的影响,以酸奶为原料,探究将不同质量分数(0.0%、1.5%、3.0%、4.5%、6.0%和7.5%)的双孢蘑菇粉(Agaricusbisporus powder,ABP)添加到酸奶中,并对在不同ABP添加量下的酸奶流变学和质构特性进行研究。结果表明:当ABP添加量为1.5%时,酸奶的动态黏弹性、表观黏度、稠度、硬度和内聚性对比对照组均有所降低;而当ABP添加量高于1.5%时,酸奶的动态黏弹性、表观黏度、稠度、硬度和内聚性会随ABP添加量的增加而增大;扫描电镜结果表明,ABP添加量为0.0%和1.5%的酸奶表现为具有较多空隙的酪蛋白纤维状网络结构,并且随着ABP添加量的增加,纤维网络中的空隙逐渐被ABP颗粒所填充,形成致密连续的空间结构,使酸奶的硬度、粘稠度和稳定性得到增强。综合分析可知,当ABP的添加量为1.5%~3.0%时,可使酸奶具有较好的流变性和质构特性。本研究结果为双孢蘑菇风味乳制品的研究和开发提供了理论和数据支持。

酸奶加工工艺优化及其质量控制研究

在酸奶生产过程中,发酵时间、温度和原料配比,对酸奶品质、口感、质地和保质期有明显影响。因此,本文分析了酸奶加工工艺以及一系列质量控制措施,以确保酸奶品质。

植物酸奶品质优化的研究进展

植物酸奶的出现为牛乳蛋白过敏、高胆固醇、关注动物福利和环境保护人群带来了福音。然而,植物酸奶因存在乳清析出、异味及酸度不高等品质问题降低了消费者的喜爱度,因此对植物酸奶品质优化进行研究在拓宽植物基食品的商业应用方面意义重大。本文概述了不同来源植物酸奶营养、风味及质构上存在的主要品质问题,着重阐述了植物酸奶品质调控的相关手段及措施,包括配方改良、加工条件优化、发酵方式改善三方面的作用方式及效果,探讨了植物酸奶体系稳定、植物蛋白溶解性提高、凝胶网络交联加强等方面的机理。不同调控措施对植物酸奶品质的改良效果存在差异、各有优缺点,有时需多种方法配合使用,以最大化改善植物酸奶品质问题。最后展望了一些潜在的植物酸奶品质调控措施,以期为生产高品质植物酸奶提供指导方向。

乳清蛋白酶解物对酸奶品质及抗氧化活性的影响

[目的]缩短酸奶发酵时间,提升乳品生产效率、酸奶营养价值和功能特性。[方法]研究乳清蛋白酶解物对酸奶多个指标影响,包括酸度、pH值、黏度、持水力、乳酸菌数量、感官品质、质构特性、抗氧化活性。[结果]在酸奶发酵过程中,酶解物能促进乳酸菌生长,提高发酵产酸能力,有效缩短发酵时间。然而,酶解物添加量超过4%时,酸奶黏度、持水力随酶解物添加量增加而降低。综合分析可知,乳清蛋白酶解物添加量4%时,酸奶感官品质、质构特性、抗氧化活性较佳。ABTS自由基清除率90.07%、DPPH自由基清除率74.94%、羟自由基清除率90.17%、还原力A700为0.657。[结论]在酸奶发酵过程中,添加适量乳清蛋白酶解物不仅缩短发酵周期,还提升酸奶品质、抗氧化活性。

甜瓜酸奶发酵工艺优化及其品质分析

该研究以纯牛奶和甜瓜汁为原料制备甜瓜酸奶,以酸度、持水力和感官评分为考察指标,在单因素试验的基础上采用响应面法对甜瓜酸奶的发酵工艺进行优化,并对其贮藏特性、抗氧化活性、流变特性、微观结构以及挥发性风味成分进行分析。结果表明,甜瓜酸奶的最佳发酵工艺条件为:甜瓜汁添加量7%,赤藓糖醇添加量7%,发酵时间8 h,接种量0.3%。在此优化条件下,甜瓜酸奶酸度为82.62°T,持水力为81.13%,感官评分为90.70分。在贮藏21 d后,甜瓜酸奶的感官评分、酸度、持水力分别为73.0分、88.4°T、68.2%;甜瓜酸奶具有均一、连续、紧密蛋白质网络结构和更好的流变性能;共检出33种挥发性风味成分,包括7种醇类、9种酯类、7种醛类、4种酮类、2种酸类和4种其他类化合物,相对含量分别为19.64%、28.43%、27.70%、11.69%、9.18%、3.36%。甜瓜汁的添加能改善酸奶的品质,赋予酸奶甜瓜香气。

枸杞酸奶的制备、质构品质和风味物质分析

该研究以枸杞浆、纯牛奶为主要原料,采用单因素试验和正交试验优化枸杞酸奶的配方和发酵条件,同时采用物性测定仪测定其质构参数,并采用顶空固相微萃取-气相色谱质谱联用仪测定其挥发性风味物质组成和含量。结果表明,最佳枸杞酸奶配方为:以纯牛奶为基准(质量分数),枸杞浆添加量5%,奶粉添加量3%,蔗糖添加量10%,发酵剂添加量0.1%,42℃条件下发酵8 h,其感官评分为85.2分,硬度28.32 g,稠度379.31 g·sec,粘聚性-18.35 g,粘度指数-16.98 g·sec,酸度值100.20°T。相关性分析表明,枸杞酸奶的硬度与色泽和组织状态呈极显著负相关(r<0.001),稠度与口感呈极显著正相关(r<0.01),色泽和组织状态呈极显著正相关(r<0.001),组织状态和风味呈显著正相关(r<0.05),以及风味与口感呈极显著正相关(r<0.001)。枸杞酸奶含有32种挥发性风味物质,含量为1417.09μg/kg。枸杞浆中的醛类等是枸杞酸奶中枸杞风味主要来源。研发的枸杞酸奶色泽柔和,质地均匀,稠度适中,口感细腻,酸甜适宜,兼顾营养和风味。