2020
DOI: 10.3390/foods9091163
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Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract

Abstract: Rubus suavissimus S. Lee leaves, also known as Chinese sweet tea or Tiancha, are used in folk medicine in southern China. This study evaluated the impact of the addition of Chinese sweet tea extract (0.25%, 0.5%, and 1%) on the chemical composition, organoleptic properties, yogurt culture viability, and biological activities (i.e., antioxidant, anticancer, and antihypertensive activities) of yogurt. Seven phenolic compounds were reported in Chinese sweet tea for the first time. The numbers of the yogurt cultur… Show more

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Cited by 18 publications
(15 citation statements)
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“…Other tea extract did not affect the structure of yoghurts, as their firmness and adhesiveness were very similar to the control sample, which was also confirmed by the sensory analysis. The literature data show that tea extract addition might even improve the texture of yogurts This phenomenon might be explained by the milk protein cross-linking with tea flavanols [ 35 , 58 , 59 ]. However, data in the literature points to the fact that the texture of tea-infused yogurts depends more on the quantity of added tea that on the kind of tea used [ 59 ].…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…Other tea extract did not affect the structure of yoghurts, as their firmness and adhesiveness were very similar to the control sample, which was also confirmed by the sensory analysis. The literature data show that tea extract addition might even improve the texture of yogurts This phenomenon might be explained by the milk protein cross-linking with tea flavanols [ 35 , 58 , 59 ]. However, data in the literature points to the fact that the texture of tea-infused yogurts depends more on the quantity of added tea that on the kind of tea used [ 59 ].…”
Section: Resultsmentioning
confidence: 99%
“…All samples were thermostated at 43 °C in the incubator set (Memmert INE 500, Schwabach, Germany) until they reached the pH value of 4.5–4.6 (Voltcraft PH-100ATC, Wollerau, Switzerland), which took approximately 4.5 h. The samples were then removed and allowed to cool. The samples were stored at 4 °C for 15 h till the structure was built and then the sensory evaluation and instrumental analysis were undertaken [ 34 , 35 , 36 ]. Plain yoghurt was prepared similarly, only tea was not added to it.…”
Section: Methodsmentioning
confidence: 99%
“…Vine tea ( Ampelopsis grossedentata ) and sweet tea ( Rubus suavissimus ) are two famous tea-like plants (non- Camellia sinensis tea) [ 13 , 14 ]. Vine tea is traditionally used both as medicine and food, and dihydromyricetin (DMY) is the abundant flavonoid and main bioactive component of vine tea [ 13 ].…”
Section: Introductionmentioning
confidence: 99%
“…Sweet tea is a non-toxic, highly sweet and low-calorie natural plant, which is commonly used as medicine, food and beverage. Sweet tea has several health benefits, including antioxidant, anti-inflammatory, anti-allergic, anticancer, antihypertensive, and anti-obesity effects, and so on [ 14 , 16 ].…”
Section: Introductionmentioning
confidence: 99%
“…Each cup contains 50 mL of yogurt samples that were freshly removed from the refrigerator. According to [28], the yogurt samples were evaluated on a nine-point scale for appearance, mouth feels, texture, flavor, and overall acceptability.…”
Section: Sensory Evaluationmentioning
confidence: 99%