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Effects of dairy bioactive peptides and lotus seeds/lily bulb powder on flavor and quality characteristics of goat milk yogurt

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Food Bioscience 2022年第3期47卷 442-449页

作者： Xinqi Zhao Ming Cheng Cunfang Wang Hua Jiang Xiaoning Zhang College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences)Jinan250353China Qingdao Research Institute of Husbandry and Veterinary Qingdao266100China

The objective of this study was to evaluate the changes on flavor and quality characteristics of goat yogurt during storage with the addition of dairy bioactive peptides and a mixture of lotus seed and lily bulb *** the addition of dairy bioactive peptides and lotus seeds/lily bulb powder resulted in a fermentation time reduction,water holding capacity(WHC)improvement,and inhibition of post-acidification of goat yogurt during storage.A total of 50 volatile flavor components were detected in the goat milk yogurt samples,and the addition of the above two supplements were shown to be effective in improving the flavor and the textural properties of the goat milk yogurt during *** group added with lotus seeds/lily bulb powder showed the best WHC and textural properties,followed by the group added with dairy bioactive peptides alone and the group with both *** addition of both supplements was found to be useful in making up for the two defects of goat yogurt,prolonged fermentation and soft ***,dairy bioactive peptides and lotus seeds/lily bulb powder are recommended to be added to goat yogurt as nutritional supplements.

关键词： Lotus seeds/lily bulb powder Dairy bioactive peptides goat yogurt GC-IMS Texture properties

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Fortification of yogurt with oyster hydrolysate and evaluation of its in vitro digestive characteristics and anti-inflammatory activity

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Food Bioscience 2022年第3期47卷 889-897页

作者： Li Liu Suisui Jiang Wei Xie Jinjin Xu Yuanhui Zhao Mingyong Zeng College of Food Science and Engineering Ocean University of ChinaQingdaoShandong Province266003China

In this study,goat and cow yogurts fortified with oyster hydrolysate(OTH)were produced to evaluate gastrointestinal digestion,digestive characterization,and bioactivities.288 peptides were identified in the oyster goat yogurt(OGY)digestates and 17 peptides were predicted to be associated with the regulation of gastrointestinal mucosal ***,the digestate fractions of molecular weight(MW)goat dairy development.

关键词： Oyster goat yogurt Digestibility Peptide Inflammation

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