Effect of dandelion extract, sucrose and starter culture on the viscosity, water-holding capacity and pH of plain yogurt

Yao, Shuwei; Xie, Siyu; Jiang, Lianzhou; Li, Liang

doi:10.15567/mljekarstvo.2017.0408

Cited by 9 publications

(6 citation statements)

References 18 publications

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“…Although storage time had a significant influence on WHC ( p < .05), honey, and ACE concentration did not show a significant impact on it (Figure 5) which was inconsistent with the results announced by Yao et al. (2017). They stated that adding sucrose to yogurt reduced the WHC, which may be due to the high concentration of sucrose (15%).…”

Section: Resultscontrasting

confidence: 78%

Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

Sohrabpour¹,

Bari

Alizadeh

et al. 2021

J. Food Process. Preserv.

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In the present study, physicochemical, microbial, and rheological attributes of Synbiotic set bio‐yogurt samples affected by Lactobacillus acidophilus LA‐5, honey, and aqueous cinnamon extract were evaluated which stored at 4 ℃ for 15. Yogurt samples prepared with lower levels of flavors (honey and aqueous cinnamon extract) indicated a lower pH (<3.5) and water holding capacity (WHC), and also the higher acidity (12‐14D), syneresis, and dry matter (DM) along with cold storage. Because of the acidification process, L* value was decreased whereas a* and b* values increased in all samples. During the storage, time affected pH, titrable acidity, syneresis, WHC, however, complex viscosity, probiotics’ survival, dry matter, L*, a*, and b* values were found to be insignificant (p > .05). Practical applications Results of rheological evaluation expressed that raising the levels of additives facilitated the set yogurt to form weak complex viscosity, in which cinnamon had superior influence compared to honey during the fermentation process and storage. In addition, the results of microbial measurements indicated that honey and aqueous cinnamon extract did not reduce the survival of probiotic (L. acidophilus LA‐5) during storage time.

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Section: Resultscontrasting

confidence: 78%

Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

Sohrabpour¹,

Bari

Alizadeh

et al. 2021

J. Food Process. Preserv.

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show abstract

“…Although yoghurt is usually produced by fermentation with Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus species bacteria, various starter cultures can be used in yoghurt the production (Freitas, 2017;Yao et al, 2017;Senadeera et al, 2018;Vieira et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

The effect of plant extracts on antioxidant potential, microbial and sensory attributes of stirred yoghurt

Tomar

2020

Mljekarstvo

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The aim of this study was to use various plants to increase the functional properties of yoghurt. The ethanol extracts of three different plant (Mentha piperita L., Ocimum basilicum L., and Hibiscus sabdariffa L.) extracts were added to the stirred type yoghurts at different ratios (0.1 %, 0.3 % and 0.5 %). The pH values, colour values, antioxidant activity, microbial and sensory attributes of yoghurt were evaluated on the storage days of 0, 7, 14, 21, and 28. The lowest pH values were found at the beginning (4.29) and at the end (3.95) of the storage period in samples containing 0.5 % hibiscus extract. The addition of plant extracts in amounts of 0.3 % and higher decreased the lightness (L*) value of yoghurt (p<0.05), and the maximum decrease was found in yoghurt samples containing 0.5% hibiscus ethanol extract. The concentrations of added mint and basil extracts increased the yellowness (b*) value (p<0.05), while the addition of hibiscus extract significantly increased the redness value (p<0.05). Hibiscus ethanol extract significantly reduced the growth of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB) and Lactococcus/Streptococcus bacteria (p<0.05). The antioxidant activity of all samples increased with adding plant extracts. According to the results of sensory analysis, the addition of 0.1 % plant extracts to yoghurts rated higher scores than that of the control sample, but the addition of 0.3 % and 0.5 % ethanol extracts negatively affected the sensory properties. It can be concluded that adding plant extracts had a positive effect on the sensory and functional properties of yoghurt.

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“…The ingredients in extruded SP snacks are: corn flour 2700 g, SP flour 300 g, RPO 150 g (4.33% of total materials), sugar 300 g, calcium carbonate 17.25 g (moisture content 10.54%, pH 6.48). The formulations were derived from a preliminary optimized single factor test and orthogonal experiment similar to Yao et al, (2017).…”

Section: Sample Preparationmentioning

confidence: 99%

Physicochemical properties of red palm oil extruded potato and sweet potato snacks

et al. 2021

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Extruded potato (P) and sweet potato (SP) products with red palm oil (RPO) were prepared under different conditions. Superior product characteristics such as sensory score, expansion ratio, and water solubility index, among others, were obtained at high extrusion temperature (150-155 °C) and low water feed rate to the extruder (50.4-50.8 mL/min). The optimal products, P1 and SP1, had high micronutrients as their total contents of β-carotene, squalene, tocopherols, and tocotrienols were 883.2, 304.4, 262.4, and 397.0 mg/kg of oil, respectively. The average peroxide value was 4.3 meq O2/kg oil, p-anisidine value 3.3, and induction period (100 °C) 11.4 h. Moreover, RPO extruded with P showed a better extrusion behavior but lower micronutrient retention and oxidative stability than that extruded with SP. Thus, the finding herein is important for investigating extrusion conditions, increasing variety, improving nutritional quality, assessing applicability and predicting the shelf-life of RPO-P/SP-extruded food.

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Effect of dandelion extract, sucrose and starter culture on the viscosity, water-holding capacity and pH of plain yogurt

Cited by 9 publications

References 18 publications

Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

The effect of plant extracts on antioxidant potential, microbial and sensory attributes of stirred yoghurt

Physicochemical properties of red palm oil extruded potato and sweet potato snacks

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