2021
DOI: 10.3390/foods10061159
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Effect of Two Combined Functional Additives on Yoghurt Properties

Abstract: The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (w/v) and in mixture at final concentration of 0.1 and 0.2% of both components. Yogurt microflora, pH, and its physicochemical and antioxidant properties were examined over 14 days of storage under refrigerated conditions. Studies showed that both substances can be successfully used in yoghu… Show more

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Cited by 26 publications
(29 citation statements)
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“…In the study, there was no statistically significant difference between homemade and industrial yoghurts in terms of average pH and % acidity values. The mean % acidity value of yoghurt samples is consistent with other studies (Dincel, 2012;Herdem, 2006;Szołtysik et al, 2021). But the mean pH value found in our study was lower than some studies (Al-Kadamany et al, 2003;Dincel, 2012;Herdem, 2006;Szołtysik et al, 2021).…”
Section: Discussionsupporting
confidence: 91%
See 2 more Smart Citations
“…In the study, there was no statistically significant difference between homemade and industrial yoghurts in terms of average pH and % acidity values. The mean % acidity value of yoghurt samples is consistent with other studies (Dincel, 2012;Herdem, 2006;Szołtysik et al, 2021). But the mean pH value found in our study was lower than some studies (Al-Kadamany et al, 2003;Dincel, 2012;Herdem, 2006;Szołtysik et al, 2021).…”
Section: Discussionsupporting
confidence: 91%
“…The mean % acidity value of yoghurt samples is consistent with other studies (Dincel, 2012; Herdem, 2006; Szołtysik et al, 2021). But the mean pH value found in our study was lower than some studies (Al‐Kadamany et al, 2003; Dincel, 2012; Herdem, 2006; Szołtysik et al, 2021). In study by Nogueira et al (1998), it was determined that pH values of yoghurt samples were between 3.70 and 4.20.…”
Section: Discussionsupporting
confidence: 91%
See 1 more Smart Citation
“…The color of the yogurt is an important indicator, which influences the quality, commercial value and acceptability of the product, and is directly influenced by the type and concentration of the additive used in the recipe [ 61 ]. As the amount of AP in the yogurt samples increased, the lightness (L*) values of the samples decreased from 77.27 (Y) to 73.36 (1.0%YAP).…”
Section: Resultsmentioning
confidence: 99%
“…Phenolic compounds extracted from different herbs (thistle, hawthorn, marjoram, and sage) prevented the syneresis and improved the water-holding capacity of yogurt [102]. Polyphenols extracted from the honeysuckle berries did not influence the rheological properties of yogurt but decreased the viscosity during storage [103]. In contrast, EI-Said et al noticed that adding pomegranate peel extracts to milk decreased the viscosity of stirred yogurt [104].…”
Section: Functional Bioactive Compoundsmentioning
confidence: 99%