Preparation and quality of okara protein gel gummies
CC BY
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
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Springer
2023
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| Truy cập trực tuyến: | https://link.springer.com/article/10.1007/s42452-023-05355-2 https://dlib.phenikaa-uni.edu.vn/handle/PNK/8034 |
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oai:localhost:PNK-80342023-04-18T06:46:48Z Preparation and quality of okara protein gel gummies Zheng, Liu Juan, Yang Weijing, Fan Okara protein CC BY Okara protein (OP) was extracted by alkali solution and acid-isolation method using bean dregs as raw materials. With OP as the main raw material, the mixed gelatin and modified starch as the gelling agent, xylitol as the sweetener, and buffered lactic acid as the sour agent, the elasticity, hardness, stickiness and chewiness of the texture analyzer were analyzed by the single-factor test and orthogonal test. Combined with sensory evaluation, the optimal formula for the preparation of OP gel gummies was comprehensively obtained as: the ratio of gelatin to modified starch was 9:1; the xylitol addition was 18 g; the addition of buffered lactic acid was 0.7mL, and the addition of OP solution was 16mL, respectively. The gel gummies prepared under this formula have the advantages of suitable sweetness and sourness, good taste, good stickiness and uniform color. It also has special physiological functions, such as immune regulation and antihypertensiveness. 2023-04-18T06:46:48Z 2023-04-18T06:46:48Z 2023 Book https://link.springer.com/article/10.1007/s42452-023-05355-2 https://dlib.phenikaa-uni.edu.vn/handle/PNK/8034 en application/pdf Springer |
| institution |
Digital Phenikaa |
| collection |
Digital Phenikaa |
| language |
English |
| topic |
Okara protein |
| spellingShingle |
Okara protein Zheng, Liu Juan, Yang Weijing, Fan Preparation and quality of okara protein gel gummies |
| description |
CC BY |
| format |
Book |
| author |
Zheng, Liu Juan, Yang Weijing, Fan |
| author_facet |
Zheng, Liu Juan, Yang Weijing, Fan |
| author_sort |
Zheng, Liu |
| title |
Preparation and quality of okara protein gel gummies |
| title_short |
Preparation and quality of okara protein gel gummies |
| title_full |
Preparation and quality of okara protein gel gummies |
| title_fullStr |
Preparation and quality of okara protein gel gummies |
| title_full_unstemmed |
Preparation and quality of okara protein gel gummies |
| title_sort |
preparation and quality of okara protein gel gummies |
| publisher |
Springer |
| publishDate |
2023 |
| url |
https://link.springer.com/article/10.1007/s42452-023-05355-2 https://dlib.phenikaa-uni.edu.vn/handle/PNK/8034 |
| _version_ |
1763543257240829952 |
| score |
8.891145 |