Sử dụng sữa đậu nành nảy mầm trong công thức panna cotta không chứa lactose=Application of germinated soy milk in the development of lactose-free panna cotta

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Tác giả: Diễm Huỳnh Châu, Thanh Thủy Đặng, Nguyễn Phi Nhựt Lương, Quốc Duy Nguyễn, Vĩnh Lâm Nguyễn, Thị An Bình Trần, Thị Ngọc Diễm Võ

Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Nguyễn Tất Thành, 2024

Mô tả vật lý: tr.131

Bộ sưu tập: Metadata

ID: 248575

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Nghiên cứu được thực hiện nhằm đánh giá khả năng ứng dụng của sữa đậu nành nảy mầm trong việc phát triển công thức món tráng miệng panna cotta không chứa lactose dành cho đối tượng không dung nạp lactose. Kết quả đánh giá chất lượng của sữa đậu nành nảy mầm sau 0 ngày, 1 ngày và 2 ngày cho thấy hàm lượng phenolic và flavonoid tổng có xu hướng tăng dần và đạt cực đại lần lượt là 526,70 mg GAE/L và 1427,31 mg QE/L) sau 1 ngày nảy mầm trước khi giảm ở ngày thứ 2. Kết quả tương tự cũng được quan sát cho hoạt tính chống oxy hóa với hoạt tính khử gốc tự do ABTS đạt 817,27 mg TE/L và hoạt tính khử sắt FRAP đạt 190,64 mg TE/L sau 1 ngày nảy mầm. Sữa đậu nành nảy mầm sau đó được ứng dụng trong công thức panna cotta và sản phẩm được bảo quản lạnh trong 10 ngày để đánh giá sự thay đổi chất lượng. Kết quả cho thấy độ vàng thể hiện xu hướng tăng rõ rệt sau 10 ngày và các mẫu panna cotta từ sữa đậu nành nảy mầm thể hiện độ vàng cao hơn so với panna cotta truyền thống ngay từ ngày đầu bảo quản. Panna cotta từ sữa đậu nành không nảy mầm có độ cứng cao nhất, trong khi các mẫu sử dụng sữa đậu nành nảy mầm có độ cứng thấp hơn so với mẫu panna cotta truyền thống từ sữa bò. Ngoài ra, độ cứng của tất cả các mẫu đều tăng đáng kể theo thời gian bảo quản lạnh.The study was conducted to evaluate the applicability of germinated soy milk in developing a lactose-free panna cotta dessert recipe for people with lactose intolerance. The quality assessment of soy milk germinated after 0 day, 1 day and 2 days showed that the total phenolic and flavonoid contents exhibited an upward trend, peaking at 526.70 mg GAE/L and 1427.31 mg QE/L, respectively, after 1 day of germination. However, these levels subsequently declined on the following day. Similar results were also observed for antioxidant activity with ABTS free radical scavenging activity and FRAP ferric reducing activity reaching 817.27 mg TE/L and 190.64 mg TE/L after 1 day of germination, respectively. The germinated soy milk was then incorporated into the panna cotta recipe and the products were refrigerated for 10 days to evaluate the quality change. It can be seen that the yellowness showed a clear increase after 10 days, and the panna cotta samples from germinated soy milk showed higher yellowness than the traditional panna cotta even from the first day of storage. The panna cotta from non-germinated soy milk had the highest firmness
whereas the panna cotta samples from germinated soy milk showed less firmness compared to the traditional panna cotta made from cow's milk. In addition, the firmness of all samples increased significantly over storage time.

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