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Outline
To improve the texture deterioration and whey separation problems of low-fat yogurt due to its low fat content and enhance its storage quality. In this study, the blueberry pulp dietary fiber (BPDF) was first modified by ultrasonic-assisted enzymatic method, and the optimal process was determined through single-factor and response surface optimization. Subsequently, the influence of different concentrations of modified BPDF on the storage quality of low-fat yogurt was explored. The results showed that under the conditions of ultrasonic power of 443 W, treatment time of 20 min, addition amount of compound enzyme of 2.5%, temperature of 60 ℃, and enzymatic hydrolysis time of 2.5 h, the yield of soluble dietary fiber (SDF) prepared was the highest, reaching 15.87%. Moreover, its water-holding capacity, oil-holding capacity, swelling power and solubility were all significantly improved (P<0.05). Furthermore, the modified BPDF was applied to low-fat yogurt, which could significantly enhance the texture and rheological indicators such as hardness, cohesion, and storage modulus (G') of the product within a 28-day refrigeration period (P<0.05). Among them, the group with 2% modified BPDF addition performed the best throughout the storage period. Not only was the whey precipitation rate 29.72% lower than that of the control group at 28 days of storage, but also the antioxidant performance was higher (the DPPH free radical scavenging rate was always above 80%, and the ABTS+ free radical scavenging rate remained above 60%), and the sensory score ranked first among all groups. This study provides a new solution for improving the storage quality of low-fat yogurt and the high-value utilization of fruit residue.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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