摘要：Some plant sources of biologically active substances particularly cruciferous vegetables, both in native form and as extracts, display effects towards carcinogenesis that make these food sources cancer protective and recurrence preventive agents. In the currently developing tendency towards functional foodstuffs like dairy products targeted at nutritional-dependent diseases, development of a dairy beverage containing sulforaphane deserves attention. Creating a recipe for such a product includes: selecting a plant sulforaphane source, testing its compatibility with the milk base, choosing the addition dosage and methods and experimental beverage preparation. In pursuit of these goals in the study, firstly, turnip (Brassica rapa l.) root, an affordable sulforaphane provider, was chosen. Glucoraphanin content in various turnip varieties was determined and the Golden Ball variety selected. Sulforaphane was introduced to milk in turnip purée and aqueous extract forms. The effect of purée/extract dosage on milk fermentation process and the final producťs quality parameters was investigated. Both purée and extract containing products had a pleasant taste with a vegetable note and uniform consistency. Sulforaphane content in 200 g beverage servings was (23.5 ± 2.1) mg and (29.5 ± 0.5) mg (extract), both values approximately one tenth of therapeutic dose estimates, which is enough for cancer preventive purposes.
其他摘要：Some plant sources of biologically active substances particularly cruciferous vegetables, both in native form and as extracts, display effects towards carcinogenesis that make these food sources cancer protective and recurrence preventive agents. In the currently developing tendency towards functional foodstuffs like dairy products targeted at nutritional-dependent diseases, development of a dairy beverage containing sulforaphane deserves attention. Creating a recipe for such a product includes: selecting a plant sulforaphane source, testing its compatibility with the milk base, choosing the addition dosage and methods and experimental beverage preparation. In pursuit of these goals in the study, firstly, turnip ( Brassica rapa l. ) root, an affordable sulforaphane provider, was chosen. Glucoraphanin content in various turnip varieties was determined and the Golden Ball variety selected. Sulforaphane was introduced to milk in turnip purée and aqueous extract forms. The effect of purée/extract dosage on milk fermentation process and the final producťs quality parameters was investigated. Both purée and extract containing products had a pleasant taste with a vegetable note and uniform consistency. Sulforaphane content in 200 g beverage servings was (23.5 ± 2.1) mg and (29.5 ± 0.5) mg (extract), both values approximately one tenth of therapeutic dose estimates, which is enough for cancer preventive purposes.
