| Yoghurt is a popular and healthy beverage for human.However,the product on the market usually contains high level of sucrose or fructose syrup,which is not suitable for the consumers with diabetes.In this paper,whole grain yoghurt was prepared with whole grain coix seed,quinoa,as well as yam and red bean.The formula,pilot production condition and nutritional value of whole grain yogurt were investigated systematically.The yoghurt products with good flavor,rich dietary fiber and vitamin B,and high level of probiotics(?10~8 CFU/g)were obtained.The product has been shown to reduce the body weight of diabetic mice and rats by animal studies.The specific research results are as follows.First,the formulation and starter culture for the whole grain yogurt products were investigated.The skimmed milk added with yam,coix seed,red bean flour was inoculated with starter culture XPL-1(containing Lactococcus lactis subsp.cermoris,Lactococcus lactis subsp.lactis,Lactococcus lactis subsp.lactisbiovar,Leuconostoc mesenteorides subsp.cremoris,Streptococcus thermophilus)or 068(containing Streptococcus thermophilus,Lactobacillus delbrueckii subsp.bulgaricus,Lactobacillus paracasei,Lactobacillus acidophilus NCFM,Bifidobacterium lactis HN019)and skimmed milk added with quinoa flour and starter culture XPL-1 or 068 was fermented to prepare the whole yogurt.The physic-chemical,sensory properties,rheological,and the changes of the lactic acid bacterial count in the shelf life of the yoghurt were sdudied.The results showed that the addition of whole grain flour can improve the water holding capacity of the skim milk and the softness,smoothness and fluidity of the product,and the overall acceptability of the sensory evaluation was significantly improved.In addition,the bacterial count in the whole grain yogurt was stable above 10~8 CFU/g during the shelf life.Secondly,the pilot production conditions and the nutrient of the low-sugar skimmed whole grain yogurt were studied.The results indicated that the whole grain yogurt with higher viscosity,stronger water holding capacity and better gel strength structure and organizational status can be achieved when skim milk with the addition of yam,coix seed,red bean and starter culture XPL-1 was fermentated at 32°C for 15 h,and skim milk with the addition of quinoa and starter culutre 068 was fermentated at 42°C for 6 h.The nutrient analysis showed that the whole grain yogurt with the addition of yam,coix seed and red bean contains 2.95%of sucrose,0.18%of fat,4.95%of protein,0.35%of dietary fiber,and it is also rich in folic acid(26.17?g/100g)and zinc(5.89 mg/kg),calcium(1209 mg/kg)and probiotics,but its energy is lower than that of normal yogurt;the whole grain yogurt with the addition of quinoa contains 2.98%of sucrose,0.18%of fat,4.71%of protein,0.41%of dietary fiber,and it is also rich in folic acid(31.4?g/100g),zinc(5.06 mg/kg),calcium(1274.67 mg/kg)and probiotics,but its energy is lower than that of normal yogurt.Simulated in vitro digestion experiments revealed that the whole grain yogurt with the addition of yam,coix seed and red bean and the whole grain yogurt with the addion of quinoa have formed anti-digestive starch or dextrin after fermentation.Finally,the effects of whole grain yogurt with the addition of yam,coix seed and red bean on body weight and blood glucose in type 2 diabetic mice and rat were studied.The results of mice study showed that the whole grain yogurt could significantly inhibite the rising of body weight and postprandial blood sugar of diabetic mice.The results of the rat study showed that the whole grain yogurt also displayed obviously effect on the body weight management and sugar tolerance of the diabetic rats.Therefore,whole grain yogurt was much better than nomal yogurt for the diabetic animal health.In summary,the whole grain yogurt characterized with low energy,good sensory flavor and rich nutrient,can reduce the body weight of diabetic rats or mice,displaying bright industrial application prospects. |
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