Quality characteristics and antioxidant activity of hickory-black soybean yogurt

Ye, Ming; Li, Ren; Wu, Yanna; Wang, Yan; Liu, Yong

doi:10.1016/j.lwt.2012.09.027

Cited by 48 publications

(49 citation statements)

References 22 publications

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“…Therefore, like other antioxidant plant extracts, blueberry flower pulp could enhance the antioxidant activity of yogurt (Granato, Santos et al, ; Najgebauer‐Lejko et al, ; Ramos et al, ). The antioxidant activity of BFY was higher than hickory‐black soybean yogurt (Ye et al, ), and it mainly attributed to the phenolic compounds which came from blueberry flower pulp. What’s more, yogurt contains inherent antioxidants, including certain peptides and free amino acids, as well as the exopolysaccharides of lactobacillus (Sah, Vasiljevic, McKechnie, & Donkor, ).…”

Section: Resultsmentioning

confidence: 99%

“…Briefly, one gram of fresh flowers was acidolysis with 10 ml HCL (6 mol/L) at 140°C for 8 hr, and acidolysis mixtures were diluted to 10 ml with 0.02 mol/L HCL. Samples (20 μl) were injected into the automatic amino acid analyzer L‐8900 (Hitichi, Japan) and test conditions were setup according to the method reported by Ye, Ren, Wu, Wang, and Liu (). The experiments were repeated 3 times, and results expressed as mean ± SD .…”

Section: Methodsmentioning

confidence: 99%

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Effect of blueberry flower pulp on sensory, physicochemical properties, lactic acid bacteria, and antioxidant activity of set-type yogurt during refrigeration

Liu

2018

J Food Process Preserv

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Blueberry flowers were rich in polyphenols and eight essential amino acids. They were used to prepare blueberry flowers yogurt (BFY) with milk and probiotics. The effects of blueberry flower pulp on sensory and physicochemical properties, lactic acid bacteria, and antioxidant of set‐type yogurt were evaluated. Results showed that blueberry flower pulp compatible with yogurt well. Syneresis rate of BFY ranged from 20.7% to 23.9%, and viscosity ranged from 2.5 to 3.8 pa.s. Blueberry flower pulp reduced the rate of syneresis at different degrees and significantly improved the viscosity of yogurt. It could also promote the growth of Lactobacillus plantarum and Streptococcus thermophilus, and the production of amino acids. During the 29 days’ refrigerated storage, the total number of probiotics in BFY was more than 1 × 107 cfu/mL. Compared to the control yogurt, IC50 values of BFY scavenging DPPH (21.06–34.05 mg/ml), ABTS (20.12–34.57 mg/ml), and OH radical (19.87–33.99) reduced at varying degrees. The antioxidant activities of BFY were meaningfully enhanced by blueberry flower pulp and relatively stable. Practical applications In recent years, blueberry flower has been used as a scented tea in China, and it is popular among consumers. In this study, we added 1%–5% of blueberry flower pulp to develop BFY, and its effects on physicochemical properties, probiotics, and antioxidant activity of yogurt were evaluated. Blueberry flower pulp could remarkably improve the quality and antioxidant activities of yogurt.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Effect of blueberry flower pulp on sensory, physicochemical properties, lactic acid bacteria, and antioxidant activity of set-type yogurt during refrigeration

Liu

2018

J Food Process Preserv

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“…The method reported by Ye et al was adopted but slightly modified. About 10 g fermented milk was put on the top of a funnel padded with filter paper for 2 h. The collected whey filtered from the fermented milk in the beaker ( W , in grams) was recorded.…”

Section: Methodsmentioning

confidence: 99%

“…Pollen polysaccharides and apple polyphenols can promote the number of viable cells of lactic acid bacteria in the yogurt . Pu'er tea yogurt, pecan black bean yogurt, and yogurt added with extract of mint, dill and basil all have significant antioxidant activity . However, there is no report on Anemarrhena asphodeloides fermented milk.…”

Section: Introductionmentioning

confidence: 99%

Physico‐chemical properties and hypoglycaemic activity of fermented milks prepared with Anemarrhena asphodeloides water extracts

Zhang

Liu

et al. 2015

J Sci Food Agric

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“…This difference is mainly related to the presence of WMS in the fermented rice extract selected and flavored with strawberry aroma and strawberry syrup of the present study. Ye et al (2013), working with yogurt from cow's milk and "yogurt" from black soybeans, obtained higher levels of proteins, 3.47 and 4.28 g 100 g -1 , respectively, indicating that the "yogurt" from plant extract is richer in protein than the similar from cow's milk, and the protein content in the fermented rice extract selected and flavored with strawberry aroma and strawberry syrup of this study (Table 2) was 33% lower, probably due to the presence of milk proteins. Those authors also found 2.66 and 2.88 g 100 g -1 of lipids, and 0.98 g and 0.67 g 100 g -1 of ashes for the milk and black soybean yogurt, respectively, therefore fattier than the fermented rice extract selected and flavored with strawberry aroma and strawberry syrup of this study.…”

Section: Antioxidant Capacity and Chemical Composition Of Flavored Fementioning

confidence: 99%

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

et al. 2017

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The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compounds, antioxidant capacity and chemical composition of the extract selected and flavored with strawberry aroma and strawberry syrup. A randomized design was used with five treatments (0, 4, 8, 12 and 16 g 100 g -1 of WMS) and four replications. The fermented rice extract had increased soluble solids (from 12.97 to 14.23 °Brix) and total acidity (from 0.29 to 0.30 g 100 g -1 ), whereas total soluble sugars (from 9.24 to 8.73 g 100 g -1 ) and syneresis (from 10.16 to 0.99 g 100 g -1 ) decreased with gradual increments of waxy maize starch. The fermented rice extract containing 12 g 100 g -1 WMS reduced the syneresis by 89% compared to the control without waxy maize starch. The fermented rice extract with 12 g 100 g -1 of waxy maize starch flavored with strawberry aroma and strawberry syrup shows high nutritional value, antioxidant capacity, content of total phenolic compounds, and marketing potential, particularly for consumers with special needs, such as those allergic to lactose or soybean proteins, as an alternative food ready for consumption. Keywords:Oryza sativa (L.); phenolic compounds; antioxidant capacity; by-products; scanning electron microscopy. Practical Application:Creating high-quality product to increase food choices for consumers intolerant to milk or soy.

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Quality characteristics and antioxidant activity of hickory-black soybean yogurt

Cited by 48 publications

References 22 publications

Effect of blueberry flower pulp on sensory, physicochemical properties, lactic acid bacteria, and antioxidant activity of set-type yogurt during refrigeration

Effect of blueberry flower pulp on sensory, physicochemical properties, lactic acid bacteria, and antioxidant activity of set-type yogurt during refrigeration

Physico‐chemical properties and hypoglycaemic activity of fermented milks prepared with Anemarrhena asphodeloides water extracts

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

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