Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt

Michael, Minto; Phebus, Randall K.; Schmidt, Karen

doi:10.1016/j.idairyj.2010.03.005

Cited by 78 publications

(63 citation statements)

References 25 publications

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“…[3] Yogurt is a fermented dairy product with pleasant flavor which is believed to have function of balancing intestinal flora and anti-aging. [4] In recent years, yogurts that were added with different additives (such as apple polyphenol, paprike extract, etc.) have been reported with antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and flavor compounds of hickory yogurt

et al. 2016

International Journal of Food Properties

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Hickory milk and reconstituted milk (about 12 g/100 g total solid) were mixed in the proportion of 3:7 by volume to prepare hickory milk yogurt. Cow milk yogurt was used as control. The acidity and total count of lactic acid bacteria of hickory milk yogurt were not significantly different from cow milk yogurt (p > 0.05). Compared with cow milk yogurt, hickory milk yogurt had higher total solids, fat, crude protein, and amino acids, but lower ash and not-fat solids. Sensory evaluation showed that the appearance and flavor scores of hickory milk yogurt had no significant difference from cow milk yogurt (p > 0.05), but the texture score was significantly higher (p < 0.05). IC 50 values in relation to 1,1-diphenyl-2-picrylhydrazyl scavenging activity and inhibition of lipid peroxidation (46.88 and 26.70 g/L) of hickory milk yogurt were significantly lower than those of cow milk yogurt which suggested that the antioxidant activity of hickory milk yogurt was significantly higher than cow milk yogurt (p < 0.05). There were 30 and 28 kinds of volatile compounds identified in hickory milk yogurt and cow milk yogurt, respectively. Compared with cow milk yogurt, the concentration of acetaldehyde, hexanal, nonanal, 2-nonanone, caproic acid, heptylic acid, and nonanoic acid in hickory milk yogurt increased significantly, and the concentration of benzaldehyde, 2,3-pentanedione, 2,3-butanedione, 3-hydroxy-2-butanone, acetic acid, butyric acid, and benzoic acid decreased significantly (p < 0.05). ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Antioxidant activity and flavor compounds of hickory yogurt

et al. 2016

International Journal of Food Properties

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“…Yogurt, a fermented dairy product with rich nutrition, is mainly obtained by fermenting fresh milk or reconstituted milk with lactic acid bacteria, and favored by the customer because of its effects of improving the intestinal environment and enhancing the body immunity (Michael, Phebus, & Schmidt, 2010). In recent years, many researchers have made various flavor yogurts such as peanut yogurt, soybean yogurt and hawk tea yogurt (Chun, Kwon, Kim, & Kim, 2008a, 2008bIsanga & Zhang, 2009;Ye, Liu, Zhang, Yang, & Wang, 2012), and some others have successfully prepared yogurts with antioxidant and hypoglycemic function by adding plant polyphenol and oligosaccharide (Karaaslan, Ozden, Vardin, & Turkoglu, 2011;Liu, Jiang, & Sun, 2007).…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics and antioxidant activity of hickory-black soybean yogurt

et al. 2013

LWT - Food Science and Technology

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“…A aceitação quanto aos atributos cor, aroma, textura, sabor e aparência global, foram avaliados utilizando-se a escala hedônica estruturada de 9 pontos, onde 9 representou "gostei muitíssimo" e 1 "desgostei muitíssimo" (MINIM, 2006 …”

Section: Análise Sensorialunclassified

“…É necessário, para conferir benefícios à saúde, que os microrganismos probióticos mantenham-se viáveis no alimento durante sua vida útil, estando presente em número significativo e estando viável no momento do consumo, na concentração recomendada de 6 a 8 Log UFC/mL (ONG; MICHAEL, PHEBUS;SCHMIDT, 2010). Outros autores sugerem para efeito terapêutico que o produto deve conter a concentração mínima de 7 a 9 log UFC / mL (OLIVEIRA et al, 2009.…”

Section: Introductionunclassified

Elaboração de bebidas lácteas fermentadas: aceitabilidade e viabilidade de culturas probióticas

et al. 2013

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ResumoEste trabalho teve por finalidade desenvolver formulações de bebidas lácteas fermentadas com cultura probiótica (Lactobacillus acidophilus, Streptococcus thermophilus e Bifidobacterium bifidum) sabor cajá, caracterizando-as quanto à composição centesimal e estabilidade durante armazenamento refrigerado por 28 dias. As bebidas lácteas foram desenvolvidas através de um planejamento fatorial 3x3, com dois fatores e três níveis cada: Polpa de cajá (15, 20 e 25%) e Soro de leite (20, 30 e 40%), gerando nove formulações. Estas formulações foram submetidas ao teste sensorial de aceitabilidade. Posteriormente, três formulações foram selecionadas e avaliadas quanto as análises microbiológicas, composição centesimal, pH e acidez titulável. Como o Índice de Aceitabilidade foi superior a 70% em todas as formulações foram selecionadas as que apresentaram maior proporção de soro de leite, ou seja, F3, F6 e F9. Quanto à composição centesimal, as formulações não apresentaram diferença significativa (p>0,05) para carboidratos. As bebidas lácteas demonstraram estabilidade com relação ao pH e acidez durante a estocagem refrigerada por 28 dias e resultados satisfatórios quanto à investigação de microrganismos patogênicos de acordo com a legislação vigente. A quantificação de bactérias lácticas evidenciou contagens significativas para Lactobacillus acidophilus e Streptococcus thermophilus, valores entre 11,6 a 10,2 Log UFC/mL e 8,9 a 11 Log UFC/mL, respectivamente. A espécie Bifidobacterium bifidum apresentou contagem inferior a 6 Log UFC/mL. Diante dos resultados obtidos, as formulações de bebidas lácteas selecionadas apresentaram viabilidade nutricional, tecnológica e sensorial. Palavras-chave: Aceitabilidade, Bifidobacterium bifidum, Lactobacillus acidophilus, Streptococcus thermophilus, soro de leite AbstractThis work aims to develop formulations of fermented dairy beverages with probiotic cultures (Lactobacillus acidophilus, Streptococcus thermophilus e Bifidobacterium bifidum) yellow monbin

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Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt

Cited by 78 publications

References 25 publications

Antioxidant activity and flavor compounds of hickory yogurt

Antioxidant activity and flavor compounds of hickory yogurt

Quality characteristics and antioxidant activity of hickory-black soybean yogurt

Elaboração de bebidas lácteas fermentadas: aceitabilidade e viabilidade de culturas probióticas

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