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Camila V. Molina,Juliana G. Lima,Izabel C. F. Moraes,Samantha C. Pinho 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.1
Beta-carotene is an extremely interesting bioactivecompound in the food industry due to its antioxidantcapacity and pro-vitamin A activity. However, its incorporationinto food products can be challenging, as it ishighly hydrophobic and chemically unstable. The aim ofthis study was to evaluate the feasibility of incorporatingbeta-carotene-loaded solid lipid microparticles (SLMs)stabilized with a hydrolyzed soy protein isolate in yogurt. The SLMs were produced using palm stearin as the lipidphase. Microparticle dispersions containing only beta-caroteneand both beta-carotene and alpha-tocopherol wereincorporated into yogurts, comprising 5% of its total mass. This addition itself was efficient to provide color, and thepresence of the lipid microparticles did not change thephysicochemical or the rheological characteristics of theproduct. Based on the sensory evaluation, the panelistsapproved the yogurt, as average grades of global acceptancewere around 8.0 (‘‘liked it very much’’) on thehedonic scale.