Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt
Author:
Zhou Zengjia1, Xiang Huiyu1, Cheng Jianjun1, Ban Qingfeng1, Sun Xiaomeng1ORCID, Guo Mingruo2
Affiliation:
1. Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China 2. Department of Nutrition and Food Science, College of Agriculture and Life Sciences, University of Vermont, 351 Marsh Life Science Building, 109 Carrigan Drive, Burlington, VT 05405, USA
Abstract
Panax notoginseng saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or Panax notoginseng saponin-polymerized whey protein (PNS-PWP) nanoparticles (groups E, F, and G contained 26.68, 33.35 and 40.03 mg/mL of PNS-PWP nanoparticles, respectively) on the rheological, textural properties and bitterness of yogurt were investigated. Group G yogurt showed a shorter gelation time (23.53 min), the highest elastic modulus (7135 Pa), higher hardness (506 g), higher apparent viscosity, and the lowest syneresis (6.93%) than other groups, which indicated that the yogurt formed a stronger gel structure. The results of the electronic tongue indicated that the bitterness values of group E (−6.12), F (−6.56), and G (−6.27) yogurts were lower than those of group B (−5.12), C (−4.31), and D (−3.79), respectively, which might be attributed to PNS being encapsulated by PWP. The results indicated that PWP-encapsulated PNS could cover the bitterness of PNS and improve the quality of yogurt containing PNS.
Funder
Northeast Agricultural University
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference40 articles.
1. Bell, V., Ferrao, J., and Fernandes, T. (2017). Nutritional guidelines and fermented food frameworks. Foods, 6. 2. Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt;Fazilah;J. Funct. Foods,2018 3. Health benefits of fermented foods: Microbiota and beyond;Marco;Curr. Opin. Biotechnol.,2017 4. Kaur Sidhu, M., Lyu, F., Sharkie, T.P., Ajlouni, S., and Ranadheera, C.S. (2020). Probiotic yogurt fortified with chickpea flour: Physico-chemical properties and probiotic survival during storage and simulated gastrointestinal transit. Foods, 9. 5. Chen, M., Sun, Q., Giovannucci, E., Mozaffarian, D., Manson, J.E., Willett, W.C., and Hu, F.B. (2014). Dairy consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. BMC Med., 12.
|
|