Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

Bertolino, Marta; Belviso, Simona; Bello, Barbara Dal; Ghirardello, Daniela; Giordano, Manuela; Rolle, Luca Giorgio Carlo; Gerbi, Vincenzo; Zeppa, Giuseppe

doi:10.1016/j.lwt.2015.03.113

Cited by 116 publications

(114 citation statements)

References 23 publications

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“…In terms of the pH values, none of the fortifications changed the parameters, which is quite important to maintain the yogurts' stability during the storage time. The values are also within the acceptable range and in accordance with previously published studies with the same foodstuffs (Bertolino et al, 2015;Ersöz, Kınık, Yerlikaya, & Açu, 2011;Serafeimidou et al, 2013). According to Gohil, Ahmed, Davies, and Robinson (1995), the analysis of this parameter in yogurts is very important with respect to public safety.…”

Section: Resultssupporting

confidence: 89%

“…The changes in these two sugars are not drastic, regardless of the fortification applied. Previous studies focused on the influence of the addition of different halzenut skins to yogurts have described the presence of these two sugars as well as glucose, although it was detected in very low amounts (Bertolino et al, 2015).…”

Section: Resultsmentioning

confidence: 97%

“…However the literature points out that dairy food products have a limited content of bioactive compounds, which can remove some value from these products. Therefore, to overcome this limitation some authors suggest the incorporation of plant or fruits based additives to fortify the yogurt (Bertolino et al, 2015;Karaaslan, Ozden, Vardin, & Turkoglu, 2011;Martins et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

et al. 2016

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a b s t r a c tConsumers demand more and more so-called ''natural" products and, therefore, the aim of this work was to compare the effects of natural versus synthetic antioxidant preservatives in yogurts. Matricaria recutita L. (chamomile) and Foeniculum vulgare Mill. (fennel) decoctions were tested as natural additives, while potassium sorbate (E202) was used as a synthetic additive. The fortification of yogurts with natural and synthetic antioxidants did not cause significant changes in the yoghurt pH and nutritional value, in comparison with control samples (yogurt without any additive). However, the fortified yogurts showed higher antioxidant activity, mainly the yogurts with natural additives (and among these, the ones with chamomile decoction). Overall, it can be concluded that plant decoctions can be used to develop novel yogurts, by replacing synthetic preservatives and improving the antioxidant properties of the final product, without changing the nutritional profile.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

et al. 2016

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“…In this sense, an increase in the fat content could carry some of beneficial components (polyunsaturated fatty acids) which can play a significant role in the prevention of several chronic diseases (Lorente-Cebrián et al, 2013;Yates et al, 2014). A different behavior was noticed when quinoa and hazelnuts were added to fermented products, since a decrease in the above components was reported (Bertolino et al, 2014;Bianchi et al, 2015). In this study, the superiority of quinoa as a functional ingredient to enhance the nutritional value of yogurts has been elucidated.…”

Section: Discussionmentioning

confidence: 92%

“…In this sense, inulin, fruit powders, vegetable oils, antioxidants, dietary fibre, minerals, probiotics, and vitamins have been successfully incorporated aiming to enhance their nutritional value and appeal to consumers (Sfakianakis & Tzia, 2014). Changes in textural characteristics (cohesiveness, adhesiveness and firmness) were evinced and sensory attributes (flavor and aroma) were the limiting factors to consumer acceptability (Bertolino et al, 2014;Pelaes Vital et al, 2015;Perina et al, 2015;Pimentel et al, 2012;Sah et al, 2016). On the other hand, the addition of quinoa flour to yogurts contributed to postacidification during refrigerated storage (Casarotti et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

et al. 2017

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Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL -1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL -1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability.Keywords: proximate composition; proteins; acidification during storage; sensory attributes. Practical Application:The utilization of quinoa in yogurt formulations can enhance their nutritional value.

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Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre‐ and post‐fermented yoghurt enriched with olive leaf and its extract

Pourghorban

Yadegarian

Jalili³

et al. 2022

Food Science & Nutrition

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Nowadays, incorporation of health-promoting substances into diet and use of natural additives have attracted an increased interest. In addition, recycle of agricultural wastes and their use as dietary supplements are viewed as useful for economic and environmental reasons (Jaziri et al., 2009). Yoghurt is the most popular dairy product that is widely consumed as a functional food due to its good taste and high nutritional value (Reid et al., 2003). In recent years, some studies have been conducted on yoghurt supplementation with different

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Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

Cited by 116 publications

References 23 publications

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre‐ and post‐fermented yoghurt enriched with olive leaf and its extract

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