菊粉对绿豆蛋白低脂植物酸奶品质的影响

本研究考察菊粉作为脂肪替代物对绿豆蛋白低脂植物酸奶品质的影响。以添加3%葵花籽油的绿豆蛋白酸奶作为高脂酸奶对照，通过分析不同浓度的菊粉（2%、4%、6%）对绿豆蛋白低脂酸奶（1%葵花籽油）的粘弹性、质构、持水力、微观结构及感官品质的影响，评价菊粉的代脂效果。结果表明，与对照绿豆蛋白高脂酸奶相比，添加2%菊粉的绿豆蛋白低脂植物酸奶的粘弹性、硬度、咀嚼性、持水力和感官品质与绿豆蛋白高脂酸奶相当（P>0.05），表现出均匀致密的蛋白质网络结构。添加4%菊粉的绿豆蛋白低脂酸奶的硬度和咀嚼性分别显著提高了21.56%和32.34%（P<0.05），持水能力达到88.55%。此时，绿豆蛋白低脂酸奶也表现出致密的网络结构，整体的感官品质最佳。添加6%菊粉的绿豆蛋白低脂酸奶的粘弹性、硬度、咀嚼性和持水力显著高于绿豆蛋白高脂酸奶（P<0.05），但是其微观结构表现出多孔以及不均匀的蛋白质网络结构，质地和口感变差，总体感官品质最差。因此，添加2%~4%的菊粉能够显著提升绿豆蛋白低脂酸奶的品质，具有较好的脂肪替代效果。本研究结果为研发高品质的绿豆蛋白低脂酸奶提供理论依据。

Effects of Inulin on the Quality of Mung Bean Protein Low-fat Plant Yogurt

In this study, the effects of inulin, as a fat substitute, on the quality of mung bean protein low-fat plant yogurt were investigated. The mung bean protein yogurt with 3% of sunflower oil was taken as a high-fat yogurt control, the fat-replacement effect of inulin was evaluated by analyzing the effects of different concentrations of inulin (2%, 4% and 6%) on the viscoelasticity, texture, water holding capacity, microstructure and sensory quality of mung bean protein low-fat yogurt (with 1% of sunflower oil). The results indicated that compared with the mung bean protein high-fat yogurt, the viscoelasticity, hardness, chewiness, water holding capacity, and sensory quality of mung bean protein low-fat plant yogurt with 2% of inulin were equal to those of mung bean protein high-fat yogurt (P>0.05), with a uniform and dense protein network structure. The hardness and chewiness of mung bean protein low-fat yogurt with 4% inulin were significantly improved by 21.56% and 32.34% (P<0.05), respectively, and the water holding capacity reached 88.55%. At the same time, mung bean protein low-fat yogurt also showed a dense network structure, and the overall sensory quality was the best. The viscoelasticity, hardness, chewiness, and water holding capacity of mung bean protein low-fat yogurt with 6% of inulin were significantly higher than those of mung bean protein high-fat yogurt (P<0.05). However, the microstructure of mung bean protein low-fat yogurt with 6% of inulin showed porous and uneven protein network structure, the texture and mouthfeel were deteriorated, and the overall sensory quality was the worst. Therefore, these results proved that 2%~4% of inulin could significantly improve the quality of mung bean protein low-fat yogurt, and had a better fat-replacement effect. The results in this study could provide a theoretical basis for the development of high-quality mung bean protein low-fat yogurt.