Physicochemical, functional, and sensory properties of yogurts containing persimmon

Abstract

This study investigated the effects of various concentrations (10% and 12%, w/w) of persimmon marmalade and puree used in yogurt production. The antioxidant capacity, composition, and physicochemical and sensory properties of yogurts were established during the storage period. The titratable acidity contents and pH values of the samples changed slowly throughout the storage period. Yogurts made from persimmon marmalade had higher a and b values than did other yogurts. Yogurt containing 12% persimmon marmalade received the highest sensory analysis values. The dry matter contents of the samples fluctuated between 16.67% and 21.54% throughout the storage period. The highest viscosity and water capacity values were detected in the yogurt sample with 12% persimmon marmalade on the 15th day. The samples produced by adding persimmon puree exhibited lower antioxidant activity than did other samples.

Canarium ovatum Engl. (Pili) exocarp crude extract as functional food colorant incorporated in yogurt developed product

“…These may lead to a reduction in sensory characteristics and consequently, decreased probability of consumer acceptability. Previous studies showed that titratable acidity, computed as % lactic acid, significantly increased due to the continued metabolic activity of the lactic acid bacteria (Serra et al, 2009;Izadi et al, 2015;Arslan and Bayrakci, 2016). In the study of Izadi et al (2015), the initial increase in firmness, apparent viscosity, and syneresis or the leaking of liquid from the gel due to the separation of whey were observed but this eventually decreased over time.…”

“…This was also evident on the yogurt prepared by Bashiti (2010) using native starters isolated from locally made yogurts. Interestingly, in the study of Arslan and Bayrakci (2016), phenolic contents and antioxidant activity of persimmon-supplemented yogurt were enhanced after two weeks of storage. Phenolic stability was also observed in yogurt containing Berberis boliviana anthocyanin over an eight-week refrigerated storage (Wallace and Giusti, 2008).…”

Isolation, Biochemical Characterization and DNA Identification of Yogurt Starters <i>Streptococcus thermophilus</i> & <i>Lactobacillus delbrueckii ssp. bulgaricus</i> in Gaza Strip

“…where 10 is the dilution factor; W is weight of titrated sample; V NaOH is the volume of sodium hydroxide consumed for neutralizing the lactic acid and the 0.1 is normality of the sodium hydroxide [21].…”

Use of Yoghurt Enhanced with Volatile Plant Oils Encapsulated in Sodium Alginate to Increase the Human Body’s Immunity in the Present Fight Against Stress

“…The satisfaction of requirements is not always present, the main purpose being the development and improvement of quality of life. These challenges require a change in industrial policy to increase the importance of the social, food and environmental components [ 3 ]. The extension of the term of validity of the food products, as well as the preservation of their appearance for a longer period, is an increasingly common condition among food processors.…”

“…Yoghurt consumption has increased worldwide due to its nutritional value, therapeutic effects, and functional properties. To improve the nutritional and sensory properties of yoghurt, processors have begun to add different fruits or additives to their compositions [ 3 ]. Due to these characteristics, we decided to choose yoghurt as the dairy product that we will enrich with antioxidant compounds.…”