The changes of the amount of amino acids in fermented milk eniched with flakes from biologically activated hull-less barley grain and malt extract
2012
Beitane, Ilze (Latvia University of Agriculture, Jelgava (Latvia). Faculty of Food Technology)
The changes of the amount of amino acids in milk fermented with YF-L811 enriched with flakes from biologically activated hull-less barley grain in concentration of 5% and with malt extract in different concentrations (2%, 4% and 6%) were studied. Pasteurized milk, freeze-dried culture YF-L811 (Chr.Hansen, Denmark), flakes from biologically activated hull-less barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used for experiments. The fermentation process was realized at 43 oC for 4 hours. The amount of amino acids was determined by Method AS/HPLC-MS. Results showed that the ability of yoghurt culture YF-L811 (containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) to produce the amino acids can be promoted by adding flakes from biologically activated hull-less barley grain and malt extract. The amount of amino acids in the fermented milk samples depends on the concentration of added malt extract. The highest content of amino acids was determined in fermented milk sample with flakes from biologically activated hull-less barley grain and malt extract in concentration of 4%. It was established significant differences (p<0.05) among fermented milk sample with flakes from biologically activated hull-less barley grain and malt extract in concentration of 4% (the total amino acid content – 11.899 mg·100 g- 1) and fermented milk samples with flakes from biologically activated hull-less barley grain and malt extract in concentration of 2% and 6% (the total amino acid content – 4.714 mg·100 g-1 and 6.609 mg·100 g-1).
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