Effect of sugar-free quinoa addition on the physicochemical properties and antioxidant activity of fermented milk

Authors

ZHANG Yu, College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
WANG Ying, College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; National Coarse Cereals Engineering Research Center, Daqing, Heilongjiang 163319, China; Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Daqing, Heilongjiang 163319, China; Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Ministry of Education, Daqing, Heilongjiang 163319, China
LI Zhi-fang, College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
WANG Di, College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
ZHANG Yan-li, College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
ZHANG Han, College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China

Abstract

Objective: this study focuses on developing a kind of sugar-free fermented milk with beneficents to health. Methods: quinoa pulp was added to the reconstituted milk, with xylitol used to replace sucrose. The physicochemical properties, including acidity, viscosity, water holding capacity and in vitro antioxidant were measured to explore the effect of quinoa pulp on sugar free fermented milk. Results: the pH of fermented milk with quinoa pulp was higher than that of ordinary fermented milk, while the acidity, viscosity and water holding capacity were slightly lower than that of ordinary fermented milk. The DPPH radical scavenging rate (86.23%), ABTS radical scavenging rate (71.32%), hydroxyl radical scavenging rate (63.27%) and Fe³⁺ reducing capacity (0.48 mmol/L) of the sugar-free fermented milk was higher than those of ordinary fermented milk. Conclusion: it is proved that the addition of xylitol and quinoa pulp can change the physicochemical properties of fermented milk and improve the antioxidant activity of fermented milk, which can provide some theoretical support for functional fermented milk.

Publication Date

10-28-2021

First Page

18

Last Page

22,92

DOI

10.13652/j.issn.1003-5788.2021.10.004

Recommended Citation

Yu, ZHANG; Ying, WANG; Zhi-fang, LI; Di, WANG; Yan-li, ZHANG; and Han, ZHANG (2021) "Effect of sugar-free quinoa addition on the physicochemical properties and antioxidant activity of fermented milk," Food and Machinery: Vol. 37: Iss. 10, Article 4.
DOI: 10.13652/j.issn.1003-5788.2021.10.004
Available at: https://www.ifoodmm.cn/journal/vol37/iss10/4

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