Property changes and cholesterol‐lowering effects in evening primrose oil‐enriched and cholesterol‐reduced yogurt

Abstract

The present study was carried out to investigate the changes in chemical and sensory properties and the cholesterol‐lowering effect of evening primrose oil (EPO) addition to cholesterol‐reduced yogurt. The rate of cholesterol removal reached 93.5% by β‐cyclodextrin in yogurt before EPO addition. pH, viscosity and microbial counts decreased with amounts of EPO added. The thiobarbituric acid value of cholesterol‐reduced and EPO‐enriched yogurt increased proportionally to length of storage period and amount of EPO addition, and it was significantly different between the EPO‐enriched groups than in unenriched groups in all storage periods. The production of short‐chain free fatty acids (FFA) increased with longer periods of storage. From 6 days’ storage, the amounts of short‐chain FFA in 6 and 10% EPO‐enriched groups were significantly different from other groups. Most sensory scores of 2% EPO‐enriched group were not significantly different from those of the control, whereas 6 and 10% EPO addition showed an adverse effect on sensory analysis. In blood analysis, the total cholesterol increase after 8 weeks’ feeding was dramatically lowered to 39.2% in the 10% EPO‐enriched group from 57.7% in the control. In addition, the concentration of blood triglyceride increased in the control, whereas it decreased in the 10% EPO‐enriched group. The above results indicated that EPO addition resulted in a profound lowering effect in blood lipids, although it adversely affected some sensory properties.

Rheological and physical properties of yogurt enriched with phytosterol during storage

“…Apparent viscosity of enriched yogurt increased until day 14 and then decreased but apparent viscosity of control yogurt increased until day 7 and then decreased. It was reported that the apparent viscosity of yogurt during storage time decreases (Lee et al 2007;Supavititpatana et al 2010), while Sahan et al (2008) reported that apparent viscosity can increase over time due to the rearrangement of protein and protein-protein contacts. Figure 2 shows chromatogram of standard solution, peak identification left to right: Brasicasterol, stigmasterol, campesterol and β-sitosterol.…”

Cholesterol Removal from Squid Liver Oil by Crosslinked β‐Cyclodextrin

“…In recent years, a number of studies have indicated that cholesterol removal from food products such as milk, cream, butter, lard, egg yolk and cheese was most effectively achieved by powdered b-cyclodextrin (b-CD) treatment [1][2][3][4][5][6][7][8][9]. b-CD is a cyclic oligosaccharide composed of a(1?4) linkages of seven glucose units.…”

Cholesterol reduction in camel hump fat using β-cyclodextrin

“…Moreover, some methods require high investment and operation costs (Yen and Tsai 1995;Kwak et al 2002). Research studies show that cholesterol can be removed from milk and dairy products, egg yolk, lard, by using b-cyclodextrin (b-CD) (Yen and Tsai 1995;Krause et al 2007;Lee et al 2007;Seon et al 2009). …”