Physicochemical, functional and sensory properties of probiotic yoghurt flavored with white sapote fruit (Casimiroa edulis)

Khalil, Osama; Ismail, Hesham A.; Elkot, Wael F.

doi:10.1007/s13197-022-05393-5

Cited by 19 publications

(11 citation statements)

References 17 publications

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“…Basically, those samples with content in M. dubia (camu camu) was higher, presented a significant increase in the content of ascorbic acid (treatments 2 and 4), while the variation in the percentage of mango added to the samples did not significantly modify the content of ascorbic acid. The AA content was higher than that found by Khalil et al (2022) in white sapote pulp (28.25 mg/100 g), the same pulp that was used to make a functional probiotic yogurt. It has been shown that pasteurization in mango juice (90 • C for 1 min) reduces 65% of AA (Santhirasegaram et al, 2015).…”

Section: Ascorbic Acid In DI Erent Samples Of Yogurtmentioning

confidence: 53%

Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content

Renteria¹,

Espinoza-Espinoza²,

Valdiviezo-Marcelo³

et al. 2022

Front. Sustain. Food Syst.

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Ascorbic acid deficiency has been associated with several health conditions. The objective of this study was to evaluate the content of ascorbic acid and the sensorial qualities of Mangifera indica and Myrciaria dubia yogurts. Four yogurt treatments were elaborated with different concentrations of these fruits (T1: 15% and 5%; T2: 15% and 10%; T3: 20% and 5% and T4: 20% and 10%) respectively, compared with a control treatment (CT: yogurt with 15% of Fragaria vesca). The ascorbic acid contents of the different treatments were determined by spectrophotometry, with values in the following order (T1: 63.2 mg/100 g; T2:114.3 mg/100 g; T3: 57.3 mg/100 g; T4: 115.1 and the control treatment CT:11.5 mg/100 g). The sensorial evaluation consisted of the application of a hedonic scale of 5 points (1: I dislike it very much; 2: I dislike it; 3: I neither like it nor dislike it; 4: I like it; 5: I like it a lot), results show evidence that the acidity level had a significant influence during the sensory evaluation. Treatment (T3) showed the greatest preference. The use of Mangifera indica and Myrciaria dubia in the treatments studied ensured ascorbic acid concentrations compared to the control treatment. This was significantly appreciated by consumers when the percentage of Myrciaria dubia was less than 10% of the total mass of the yogurt.

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Section: Ascorbic Acid In DI Erent Samples Of Yogurtmentioning

confidence: 53%

Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content

Renteria¹,

Espinoza-Espinoza²,

Valdiviezo-Marcelo³

et al. 2022

Front. Sustain. Food Syst.

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“…It is also an important phenomenon determining characteristic flavor (Wang et al, 2023). Khalil et al (2022) have shown a similar trend.…”

Section: Effect Of Phe On the Fatty Acid Composition Of Yogurtmentioning

confidence: 65%

Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage

Guemidi,

Ait Saada,

Ait Chabane

et al. 2024

Food Science & Nutrition

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New functional food products with health benefits are currently in high demand among health‐conscious consumers. The present research aims to improve the functional properties of yogurt by adding peppermint hydroethanolic extract (PHE) at different doses. The impact of PHE (0%, 2%, 4%, and 6%) on yogurt was studied for acidity, pH, organoleptic quality, antioxidant activity, lipid peroxidation, and fatty acid profile. The results revealed that PHE is rich in phenolic compounds, of which rosmarinic acid was the main one (339.88 mg/g lyophilized extract) and has considerable antioxidant potential, which remarkably (p < .01) increased antioxidant capacity in yogurt by over 39.51%, even at a low dose of 2%, giving the product better protection against lipid peroxidation and preserving its physicochemical and sensory quality. At 4%, PHE increased significantly (p < .01) the content of omega‐3 fatty acids, notably alpha‐linolenic acid, in fortified yogurt compared with the control, and reduced (p < .01) the ratio of omega‐6/omega‐3, which dropped from 5.21 to 4.11. It looks feasible to prepare a yogurt with health‐giving properties by adding Mentha piperita hydroethanolic extract at a concentration of up to 4% as an alternative to synthetic antioxidants, which would also extend its shelf life.

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“…Oxidation of fats can lead to the formation of off-flavors and degradation of the fat molecules. As a result, the fat content may decrease due to the breakdown and modification of fat molecules during storage [36]. As per the U.S. Department of Agriculture guidelines from 2001 [37], yoghurt with a fat content below 0.5% should be labeled as non-fat yoghurt, yoghurt with a fat content ranging from 0.5 to 2.0% should be labeled as low-fat yoghurt, and yoghurt with a fat content above 3.25% should be labeled as whole milk yoghurt.…”

Section: Proximate Compositionmentioning

confidence: 99%

Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage

Hossain,

Hoque,

Ahmed

et al. 2024

Discov Food

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The combination of multiple strains and multiple species in lactic acid bacteria-based fermented milk offers the potential for nutritional and sensory attributes, making it an attractive option for developing high-quality and health-promoting probiotic yoghurt-like fermented milk products. In the present study, four combinations of yoghurt-like fermented milk samples: Sample 1 (Control), Sample 2 (Lactobacillus desidiosus), Sample 3 (Lactobacillus fermentum), and Sample 4 (Lactobacillus desidiosus and Lactobacillus fermentum) were developed. Proximate composition (moisture, ash, protein, fat, carbohydrate), physicochemical (pH, titratable acidity, syneresis, total soluble sloid), microbiological (Lactobacillus bacteria, yeast and mold, and coliform bacteria), and sensory properties (color, flavor, texture, taste, and overall acceptability) were assessed under refrigerator conditions (4 °C) from 0 to 28 days of storage period. Proximate composition differed significantly (p < 0.05) among samples for moisture (49.34–79.32%), ash (1.14–0.31%), protein (3.72–3.21%), fat (11.23–5.62%), and carbohydrate (33.11–12.98%). Yoghurt-like fermented milk containing Lactobacillus desidiosus as single or in combination with Lactobacillus fermentum resulted in reduced pH levels (6.02–3.49), total soluble solid (41.66–24.66%) and increased syneresis (30.04–65.52%), titratable acidity content (0.42–1.62%). Single or combination of Lactobacillus desidiosus and Lactobacillus fermentum significantly (p < 0.05) reduced Lactobacillus bacteria (8.17–6.01 Log CFU/g), yeast, and mold (1.45–1.19 Log CFU/g). Additionally, none of the samples of probiotic yoghurt-like fermented milk showed any detectable coliform count, indicating the possibility of prolonging the shelf life. The sample prepared by Lactobacillus desidiosus had the highest sensory ranking (8.10) at day 0 and during storage than other samples. In conclusion, the inclusion of Lactobacillus desidiosus and Lactobacillus fermentum strains in the composition of production starter cultures holds great promise. The utilization of these enriched starter cultures enables the production of healthy food products that maintain their quality throughout the entire storage period.

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Physicochemical, functional and sensory properties of probiotic yoghurt flavored with white sapote fruit (Casimiroa edulis)

Cited by 19 publications

References 17 publications

Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content

Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content

Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage

Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage

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