Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions.
作者： Łukasz Sęczyk , Michał Świeca , Urszula Gawlik-Dziki
DOI: 10.1016/J.FOODCHEM.2016.12.020
关键词:
摘要: Abstract This study investigated the effect of soymilk fortification with green coffee extract (GCE) on phenolic contents, antioxidant capacity, relative in vitro digestibility proteins and starch, consumer acceptance. Special attention was paid to phenolics-food matrix interactions efficiency. Soymilk enriched GCE extracts containing 0.025–1 mg phenolics per 1 mL–samples M1–M6. Compared control, an increase contents up 70% (M6) observed for potentially bioaccessible fractions (AD). The antiradical activity reducing power were also about 1.9 10.1 times higher, respectively. However, determined activities differed from those predicted. Fortification improved nutrients when higher doses introduced (M4–M6). addition at adequate dose allowed production a beverage elevated hedonic properties. In conclusion, successful improving pro-health status soymilk.
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