Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

Sah, Baidya Nath Prasad; Vasiljevic, Todor; McKechnie, Sandra; Donkor, Osaana

doi:10.1016/j.lwt.2015.09.027

Cited by 252 publications

(197 citation statements)

References 34 publications

Supporting

Mentioning

160

Contrasting

Unclassified

Order By: Relevance

“…e best results were obtained for the 0.5% thistle (Silybum marianum L.) addition. e factor that influencing these parameters, as have been shown by Barkallah et al and other researchers, is the ability of proteins to retain water and milk fat cells in the structure of yogurt [10,[36][37][38][39].…”

Section: Physicochemical Characteristics and Antioxidant Activitymentioning

confidence: 90%

See 1 more Smart Citation

Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

Dabija

Codină

Ropciuc

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

e milk and yogurt products assortment has expanded by their enhancement with herb extracts, bres extracted from byproducts of the fruit processing industry and also fresh spices. e aim of the present study was to test to what extent the addition of di erent herb extracts in yogurt will improve its qualitative characteristics and antioxidant activity. e aqueous extracts obtained from the four plants are considered in this study, respectively, thistle (Silybum marianum L.), hawthorn (Crataegus monogyna), sage (Salvia o cinalis L.), and marjoram (Origanum vulgare L.). It was examined the e ect of aqueous extracts prepared from four herbs (0.25/1%) (w/w) on yogurt's qualitative characteristics (pH, titratable acidity, syneresis, water holding capacity, antioxidant activity, colour parameters, and rheological parameters) on both one day and 28 days after preparation. e nal results show that the physicochemical and rheological properties of the yoghurt with herb extracts addition were improved compared to the control sample after 28 days of storage. e best results in terms of antioxidant properties were obtained when marjoram extract (Origanum vulgare L.) was incorporated. According to the data obtained, the best quality in terms of the physicochemical and rheological properties were in the case of the sample with 0.5% thistle extract (Silybum marianum L.) addition, while from point of view of the nutritional value, the best quality was in the case of the sample with 1% marjoram extract (Origanum vulgare L.) addition. e present study leads to the conclusion that yogurts enhanced with natural extracts may serve as functional food products, with signi cant health bene ts.

show abstract

Section: Physicochemical Characteristics and Antioxidant Activitymentioning

confidence: 90%

“…Syneresis is considered by many researchers as one of the most important parameters indicating the quality of yogurt during storage [10,[36][37][38][39].…”

Section: Physicochemical Characteristics and Antioxidant Activitymentioning

confidence: 99%

Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

Dabija

Codină

Ropciuc

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Syneresis level in probiotic yogurt with PPP (1.16% at day 1) was comparable with the prebiotic-inulin and increased during storage. Firmness and storage modulus in both plain and probiotic yogurts were, however, lowered significantly with PPP addition.[83] Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12There was no significant change in blood pressure, heart rate or serum lipid concentrations (P > 0.05). No significant changes in blood pressure or concentrations of total cholesterol LDLC, HDLC or triglycerides (P > 0.05) were recorded.[84] Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium lactis Bb12 and Lactobacillus acidophilus LA-5Significant reduction in weight, body mass index and serum levels of fasting insulin in 72 subjects.…”

Section: Probiotic Lab and Yoghurt Starter Culturesmentioning

confidence: 99%

Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics

Evivie

Gui-cheng

Igene

et al. 2017

Food & Nutrition Research

150

View full text Add to dashboard Cite

Several mechanism and non-mechanism-based studies supporting the claim that lactic acid bacteria (LAB) strains confer health benefits and play immune-modulatory roles were examined in this review. Probiotic applications of LAB on global burdens such as obesity and type-2 diabetes were discussed as well as the use of yoghurt and ice cream as important vehicles to convey several beneficial LAB strains. Probiotic and symbiotic dairy products may be used in the nearest future to treat a variety of health disorders. Current studies suggest that lactic acid bacteria possess anti-obesity and anti-diabetic propensities on their hosts and thus can play a crucial role in human health care. Research in the rheological and physicochemical properties of ice cream as well as its applications are also on the increase. These applications face certain hurdles including technological (for less developed countries), consumer acceptability of new functional foods may be influenced by culture, ethics or religion. There is need for more studies on the genetic basis for probiotic properties which will give further understanding regarding novel manipulation skills and applicability in nutrition and health sectors. More studies confirming the direct effects of probiotic LABs in lowering the spread of food-borne and other pathogens are also anticipated.

show abstract

“…Yogurts are commonly fortified with various fruits, fruit seed extracts, and fibers, to enhance their health benefits (Kiros, Seifu, Bultosa, & Solomon, ). Prebiotic fortification of yogurts, which can be achieved through adding fiber‐rich ingredients, such as fruits, grains, and nuts, may improve probiotic growth and ultimately alter the physical, textural, and rheological properties of yogurts (Sah, Vasiljevic, McKechnie, & Donkor, ).…”

Section: Introductionmentioning

confidence: 99%

Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders

Karaca

Saydam²,

Güven

2019

J Food Process Preserv

View full text Add to dashboard Cite

In this study, persimmon and apple powders obtained by freeze‐drying were incorporated into low‐fat, full‐fat, and fat‐free probiotic yogurts at 1% supplementation. Some physical, chemical, sensory attributes, and the viability of Lactobacillus acidophilus, were determined throughout storage of the yogurts at 4 ± 1°C for 14 days. The fat ratios significantly affected whey separation, water holding capacity, viscosity index, appearance scores, and the color parameters of the yogurts. The mineral (Ca, K, Na, Fe, and Zn) contents, and water holding capacity increased with increasing fat ratios. Supplementation with the fiber‐rich fruit powders had significant effects on acidity, water holding capacity and some textural, sensory and color parameters of yogurts. Fiber‐rich supplements, especially promoted the growth of probiotic bacteria. Yogurts produced with the addition of persimmon and apple powders had acceptable sensory characteristics. Practical applications Freeze‐drying technology is a useful method for producing dry fruit concentrates with applications as ingredients in foods, such as yogurt‐like products. The primary objective of this research was to develop a new functional dairy product with different fat ratios by supplementation with high‐fiber fruits and probiotic bacteria. As the most widely consumed fermented dairy product worldwide, yogurt supplemented with high nutrient value fruits, such as apple and persimmon, offers more nutritive and natural alternative to fruit‐flavored or sugar‐supplemented fruit yogurts. The work also aimed to improve the storage capacity and off‐season consumption of persimmons. Product diversity was enriched by producing yogurts with different fat ratios and fiber supplements for individuals with varying calorie needs and preferences. With this research, alternative uses were created for common dietary fibers, and a new type of improved fruit yogurt was produced.

show abstract

Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

Cited by 252 publications

References 34 publications

Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics

Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders

Contact Info

Product

Resources

About