Abstract: Bez obzira na visokovrijedni hranjivi sastav kozjeg mlijeka potrošači ga ne preferiraju zbog specifičnih senzorskih svojstava, koja se često smatraju nepoželjnima. S druge strane, tradicionalne ljekovite biljne vrste iz porodice Lamiaceae mogu se koristiti za poboljšanje bioaktivnih i senzorskih svojstava hrane zahvaljujući svom sastavu bogatom bioaktivnim spojevima, osobito polifenolima, te poželjnoj aromi. U ovom su istraživanju proizvedeni nutritivno vrijedni napici obogaćivanjem kozjeg mlijeka s ekstraktima ljekovitog bilja iz porodice Lamiaceae, te su stabilizirani i homogenizirani ultrazvukom visokog intenziteta. Ispitan je utjecaj biljne vrste (matičnjak, menta, lavanda, ružmarin, kadulja) i duljine trajanja obrade ultrazvukom (5 ili 10 min) na fizikalno-kemijska, bioaktivna i senzorska svojstva obogaćenih napitaka. Dodatak biljnih ekstrakata kozjem mlijeku znatno je poboljšao njegov bioaktivni sastav (koncentracije ružmarinske kiseline, derivata hidroksicimetnih kiselina i derivata luteolina), ovisno o vrsti biljnog ekstrakta. Produljenje homogenizacije ultrazvukom znatno je smanjilo veličinu globula masti i pozitivno utjecalo na stabilnost proizvoda. Osim većeg udjela bioaktivnih sastojaka i poboljšanja stabilnosti, dobiveni napici imali su bitno poboljšana senzorska svojstva u usporedbi s čistim kozjim mlijekom, s najvećom ukupnom prihvatljivošću uzoraka obogaćenih mentom i ružmarinom.
Regardless of its highly valuable nutritive composition, goat’s milk is less preferred by consumers due to its specific sensory characteristics that are very often regarded as undesirable. On the other hand, traditional medicinal plants from Lamiaceae family, due to their rich bioactive composition, especially polyphenols, and desirable aroma profile, can be used to enhance and improve bioactive and sensory properties of food. In the present study nutritively valuable beverages were produced by enrichment of goat’s milk with medicinal plant extracts derived from the Lamiaceae family and stabilized by homogenization with high intensity ultrasound treatment. The impact of plant species (lemon balm, mint, lavender, rosemary and sage) and ultrasound treatment duration (5 or 10 min) on the physicochemical, bioactive and sensory characteristics of enriched beverages was evaluated. The addition of plant extracts to goat’s milk significantly increased the concentration of bioactive components (rosmarinic acid, hydroxycinnamic acid derivatives and luteolin derivatives), in dependence of the added plant extract. The prolongation of the ultrasound homogenization markedly decreased the fat globule size and thus beneficially affected the product stability. Apart from the achieved bioactive enrichment and stability, the developed beverages exhibited significantly improved sensory properties in comparison to plain goat’s milk, with the highest overall acceptability determined for samples enriched with mint and rosemary.
Processing Request
No Comments.