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Lucila J. Virgen-Ceceña,Luis M. Anaya-Esparza,Ana V. Coria-Téllez,María de Lourdes García-Magaña,Hugo S. García-Galindo,Elhadi Yahia,Efigenia Montalvo-González 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.5
The nutritional quality, sensory attributes,polyphenols and acetogenins content in yoghurt and frozendessert formulated with soursop pulp were investigated. The addition of soursop pulp to yoghurt and frozen dessertimproved the sensory attributes and the nutritional qualityof soursop dairy products resulting in a composition of 0.92and 2.17% of dietary fiber, 11.25 and 9.84 mg/100 g ofvitamin C as well as 243.02 and 490.98 mg/100 g of totalpolyphenols, respectively. Acetogenins were extractedfrom both dairy products using maceration, sonication,microwave and Soxhlet. Sonication showed to be faster andsafer than the other methods for acetogenins extraction. Higher annonacin (an acetogenin) content was found inyoghurt (38 ng/g) than in frozen dessert (15 ng/g). Thequantification of bioactive compounds implied thenutraceutical properties to yoghurt and ice cream whenthey are added with soursop pulp. The results are useful forthe consumers seeking healthier foods.