Green coffee polyphenols in formulations of functional yoghurt and their quality attributes

Abstract

Antioxidant-enriched probiotic yoghurt was developed using spray-dried green coffee extract (SGC). A full factorial design was employed to optimise the spray-drying conditions. A significant yield of polyphenols besides the physico-chemical properties was attained in SGC. Green coffee-enriched yoghurt (GY) containing 0.5% SGC resulted with desirable pH (4.7), acidity, colour and minimum syneresis. The chemical composition of GY depicted low calorific value, and significant antioxidant activity corresponding to polyphenols and alkaloids. The GY depicted improved flavour, texture and other sensory attributes with a shelf life of 14 days at 4 °C. GY is a promising functional food.

Shelf-Life Prediction of Specialty Coffees using the Arrhenius Model

“…It contains a variety of chemical compounds responsible for its sensory quality and physiological effects, such as caffeine, which is a central nervous system stimulant (Gotteland and de Pablo, 2007). The word coffee encompasses a range of products, from roasted coffee (Nakilcioğlu-Taş and Ötleş, 2019), whole and ground to a wide variety of prepared and semiprocessed products (Alves et al, 2017;da Silva et al, 2022;Nicoli et al, 2009;Singh et al, 2020;Yildirim and Karaca, 2022), such as instant coffee, coffee concentrate (Alencar Lopes et al, 2022;Almahasheer, 2022;Gerasimov et al, 2020;Parvathy et al, 2018) and drinks derived from coffee fit for consumption (Gunel et al, 2022;Kyroglou et al, 2022;Lomolino et al, 2022;Pimpley et al, 2022;Rianto et al, 2021;Zhang et al, 2022).…”

Discrimination of Green Coffee (Coffea arabica and Coffea canephora) of Different Geographical Origin Based on Antioxidant Activity, High-Throughput Metabolomics, and DNA RFLP Fingerprinting

“…Indeed, a variety of chlorogenic acids, which are the most abundant polyphenolic molecules of green coffee [9], hydroxycinnamates (e.g., caffeoylquinic acids, feruloylquinic acids, and p-coumaroylquinic acids) [9][10][11][12][13], carbohydrates, and lipid constituents, such as diterpenes and fatty acids (free and esterified), may also be found in coffee beans [14]. These compounds can be extracted using either conventional procedures or microwave, ultrasound, or supercritical CO 2 extractions [15].…”

Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR

“…Fermented dairy products have become an important part of the daily diet due to their positive effects on health (Pimpley et al . 2022). Yoghurt is produced by fermenting cow, sheep, goat or buffalo milk under controlled temperature and environmental conditions with lactic acid bacteria (Paula Vilela et al .…”