The soybean cultivar Tadang Muangpai was used to improve the productive quality of Thua-Nao and reduce the concentration of aflatoxin to less than 20 ppb. It was conducted at CMFCRC, Chiangmai, Thailand between Dec. 2...The soybean cultivar Tadang Muangpai was used to improve the productive quality of Thua-Nao and reduce the concentration of aflatoxin to less than 20 ppb. It was conducted at CMFCRC, Chiangmai, Thailand between Dec. 2006 and Mar. 2007. Soybean was boiled for 5 hours and then fermented at different time to create natural bacterial species, mainly Bacillus spp. Thua-Nao could be stored up to 90 days after in storage. Nutritional value, food value, and microorganisms content were investigated during fermentation and storage. Also, aflatoxin content of Thua-Nao was recorded during storage. The results showed that 3 days of soybean fermentation gave the best performance of Thua-Nao in term of nutritional value （protein = 47.12%）, food value, and content of Bacillus spp. （2.78 × 10^9 CFU/g）. Without being harmed from aflatoxin, Thua-Nao could be stored not more than 23 days in normal room （Tmax. = 33.9 ℃, Tmin. = 15.8 ℃） and not more than 36 days in climate-controlled room （Tmax. = 20 ℃, Tmin. = 15 ℃）.展开更多
Dendrobium officinale (DO),a valuable Chinese herb exhibiting enormous health benefits,has gained recognition as a functional food.DO contains abundant bioactive compounds ,such as polysaccharides ,dendrobine,flavonoi...Dendrobium officinale (DO),a valuable Chinese herb exhibiting enormous health benefits,has gained recognition as a functional food.DO contains abundant bioactive compounds ,such as polysaccharides ,dendrobine,flavonoids ,amino acids ,and volatile compounds and has been used to enhance the flavor and bioactive compounds in yogurt.This study aimed to explore the effects of DO on the physicochemical characteristics and flavor properties of yogurt at different fermentation times.The volatile compound profiles,concentration,and odor activity value (OAV) of yogurt at different fermentation times were assessed.The addition of DO reduced the pH and increased the acidity,apparent viscosity,and water-holding capacity.Furthermore,DO addition had a significant effect on the volatile compounds in fermented milk,which also significantly changed during the fermentation process.2-Heptanone was identified as the major contributor to yogurt flavor at different fermentation times.Hierarchical cluster analysis revealed two significantly different clusters for the samples based on the concentration of the main compounds in samples obtained at different fermentation time points.Cluster 1 comprised the samples obtained at 1,3.5,and 3 h of fermentation,whereas the other cluster comprised the samples at 1.5,2,2.5,and 4 h of fermentation.Additionally,certain unique compounds emerged or diminished depending on the fermentation time.These findings offer valuable insights for future reference in the development and quality control processes of DO-supplemented yogurt.展开更多
文摘The soybean cultivar Tadang Muangpai was used to improve the productive quality of Thua-Nao and reduce the concentration of aflatoxin to less than 20 ppb. It was conducted at CMFCRC, Chiangmai, Thailand between Dec. 2006 and Mar. 2007. Soybean was boiled for 5 hours and then fermented at different time to create natural bacterial species, mainly Bacillus spp. Thua-Nao could be stored up to 90 days after in storage. Nutritional value, food value, and microorganisms content were investigated during fermentation and storage. Also, aflatoxin content of Thua-Nao was recorded during storage. The results showed that 3 days of soybean fermentation gave the best performance of Thua-Nao in term of nutritional value （protein = 47.12%）, food value, and content of Bacillus spp. （2.78 × 10^9 CFU/g）. Without being harmed from aflatoxin, Thua-Nao could be stored not more than 23 days in normal room （Tmax. = 33.9 ℃, Tmin. = 15.8 ℃） and not more than 36 days in climate-controlled room （Tmax. = 20 ℃, Tmin. = 15 ℃）.
基金supported by the Major Science and Technology Projects of Zhejiang Province (No.2020C02041)Market Bureau Eagle Program of Zhejiang Province,People's Republic of China (No.CY2022345).
文摘Dendrobium officinale (DO),a valuable Chinese herb exhibiting enormous health benefits,has gained recognition as a functional food.DO contains abundant bioactive compounds ,such as polysaccharides ,dendrobine,flavonoids ,amino acids ,and volatile compounds and has been used to enhance the flavor and bioactive compounds in yogurt.This study aimed to explore the effects of DO on the physicochemical characteristics and flavor properties of yogurt at different fermentation times.The volatile compound profiles,concentration,and odor activity value (OAV) of yogurt at different fermentation times were assessed.The addition of DO reduced the pH and increased the acidity,apparent viscosity,and water-holding capacity.Furthermore,DO addition had a significant effect on the volatile compounds in fermented milk,which also significantly changed during the fermentation process.2-Heptanone was identified as the major contributor to yogurt flavor at different fermentation times.Hierarchical cluster analysis revealed two significantly different clusters for the samples based on the concentration of the main compounds in samples obtained at different fermentation time points.Cluster 1 comprised the samples obtained at 1,3.5,and 3 h of fermentation,whereas the other cluster comprised the samples at 1.5,2,2.5,and 4 h of fermentation.Additionally,certain unique compounds emerged or diminished depending on the fermentation time.These findings offer valuable insights for future reference in the development and quality control processes of DO-supplemented yogurt.
