Physico‐Chemical, antioxidant activities, textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.)

Abstract

This study examines the effects of incorporating fresh, frozen, osmodehydrated, and dried pomegranate seeds, at different concentrations (5, 10, and 20%) on the physicochemical, antioxidant, textural, and sensory properties of yoghurt. Antioxidant activity, pH, acidity, syneresis, and color of yoghurt were also evaluated during the storage (28 days) at 4 C. The principal component analysis (PCA) was performed to assess the correlations between different yoghurt formulation and their sensory attributes. Data showed that the addition of pomegranate seeds reduced pH and modified the chromatics coordinate (L*, a*, b*, C*, h ) and firmness of the yoghurt samples. In addition, acidity, Brix, and syneresis increased compared to the control.Thanks to their high anthocyanin content, pomegranate seeds considerably improved

Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity

“…creased ABTS and DPPH contents. This trend is in line with findings reported byChouchouli et al (2013),Karaaslan et al (2011), Ersoz et al (2011,Bchir et al (2019), andSahingil andHayaloglu (2023).…”

“…Consequently, the findings indicate that the incorporation of various extracts into yogurt did not have an adverse effect on the pH values of the samples. In line with studies conducted byEl-Samh et al (2013),Yadav et al (2018),Bchir et al (2019), andFerreira andSantos (2023), which investigated the factors responsible for pH reduction in yogurt enriched with pomegranate and grape seed powder, similar results were obtained. Hence, the results collectively suggest that including phenolic extracts from food and agricultural by-products in yogurt is feasible without compromising pH levels, ensuring that the product remains suitable for consumption.…”

Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom

“…Additionally, yogurts fortified with different plant-based health beneficial ingredients have appeared on the market or have been the subject of research. Among additives aimed at enriching yogurts, various raw materials are used, such as green tea decoction [4], flavonoid-rich extracts from grape seeds, pomegranate skins and seeds [5,6], Aloe vera gel [7], cherry pulp [8], fungi-derived constituents [9,10], whey proteins [11] or chia seeds [12].…”

“…Additionally, they are not digested and absorbed by the human digestive system and are regarded as soluble fiber [25]. An example of such molecule is pleuran-a high molecular mass β-(1,3)- (1,6) branched glucan isolated from Pleurotus ostreatus (oyster mushroom) [26]. Apart from high molecular weight pleuran, other bioactive polysaccharides are present in P. ostreatus fruiting bodies.…”

The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin

“…Dairy products, including fermented drinks such as yoghurt, are a good example of this. We can find studies on enriching yoghurt with the following ingredients, among others: aloe vera gel [ 4 ], grapes [ 5 ], flaxseed [ 6 ], coconut-cake [ 7 ], pomegranate juice powder [ 8 ], dried pomegranate seeds [ 9 ], freeze-dried apple pomace powder [ 10 ], spirulina [ 11 ], saffron [ 12 ] or lotus, persimmon, rosemary, nettle, caraway, hyssop [ 13 ] and lemon balm [ 2 , 3 ]. The use of these ingredients can improve the health-promoting properties as well as their technological and sensory quality, although the combination of these several functions is not always possible.…”