Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper

Yu, Mi-Sang; Kim, Jeong-Mee; Lee, Chi H.; Son, Yoon-Jeong; Kim, Soo Ki

doi:10.5851/kosfa.2014.34.4.408

Cited by 14 publications

(10 citation statements)

References 21 publications

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“…These results were similar to previous reports of the pH and TA of stirred yogurt with added fermented pepper powder as 4.3–4.61 and 0.8%–0.95%. respectively ( Kang et al, 2018 ; Yu et al, 2014 ). According to Kim et al (2011) , the total organic acid content was 12,941.9 and 15,746.56 mg/100 g dry weight in red and green paprika, respectively.…”

Section: Resultsmentioning

confidence: 99%

Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors

Hong

Son

Kwon

et al. 2020

Food Sci Anim Resour

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Paprika is known to contain polyphenolic compounds that have good antioxidant properties. This study was conducted to investigate the benefits of adding paprika juice of different colors to yogurt and to determine how paprika affects the quality characteristics of yogurt. Stirred yogurt samples supplemented with different levels of red, orange, or yellow paprika juice were inoculated with mixes of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Paprika addition decreased the pH but increased titratable acidity, lactic acid bacteria (LAB) counts, total polyphenol content (TPC), levels of vitamin A and C, and antioxidant activity. Proteolysis and viscosity of paprika-containing yogurts were significantly higher than those of the control yogurt without paprika juice (p<0.05). In particular, the viscosity of red paprika yogurt was significantly higher than that of yogurts containing 5% orange and yellow paprika juices (each p<0.05). The antioxidant activity of the methanol extract of the yogurt containing 2.5% orange paprika juice was the highest. Storage at 4°C for 15 days only slightly altered LAB counts, antioxidant activity, and TPC of paprika yogurt. These results indicate that paprika could be used as a natural food additive for the development of functional yogurts.

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Section: Resultsmentioning

confidence: 99%

Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors

Hong

Son

Kwon

et al. 2020

Food Sci Anim Resour

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“…TPC and antioxidant activity of hot pepper-yoghurt significantly increased, however yoghurt contains fermented red pepper by Bacillus licheniformis at a concentration of 0.05% received higher scores for taste, flavor, and overall acceptability than yoghurt prepared with non-fermented pepper [16]. The highest ability to scavenge DPPH radicals was stated for yoghurts with broccoli and red sweet pepper.…”

Section: Introductionmentioning

confidence: 91%

“…In the same context, TFL content was ranged from 0.49 to 0.75 mg QE 100 g −1 dw in pumpkin-yoghurt.. Compared to CY, incorporation of pumpkin pulp into yoghurt resulted in higher TPC, TF and TFL contents as similarly indicated by adding different pumpkin pulps to yoghurt [6] [15] [16]. The antioxidant activities of yogurt samples containing various pumpkin pulps are shown in the same table.…”

Section: Apparent Viscosity Of Different Prepared Stirred Pumpkin-yogmentioning

confidence: 98%

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Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Barakat¹,

Hassan²

2017

FNS

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Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared stirred pumpkin-yoghurt. Stirred yoghurt with three different pumpkin varieties pulp [American (AP), Domestic (DP), and Indian (IP) pumpkin] at 15% was prepared and stored at 5˚C ± 1˚C up to 14 d. The chemical properties of yoghurts include protein, fat, crude fiber, and available carbohydrates were significantly affected by adding pumpkin without remarkable change in caloric value. Addition of pumpkin pulps decreased the pH and increased the acidity of stirred pumpkin-yoghurt significantly (P < 0.05). WHC of pumpkin-yoghurts was found to be statistically improved compared to control yoghurt (CY). L*, a*, b* means were differed significantly by adding pumpkin to yoghurt. Apparent viscosity was increased after manufacturing up to 14 d. Lactic acid bacteria (LAB) were counted from 8.59 to 8.73 CFU mL −1 in all stirred yoghurts after 1 d. After that, it was increased without notable effect of adding pumpkin pulps, and with slight simulation in LAB, growth was noticed in DP and IP yoghurts. Total phenolic compounds (TPC), total flavonoid (TF), total flavonols (TFL), carotenoids contents, and antioxidant capacity of pumpkin-yoghurts were significantly increased. Fortifying yoghurt with pumpkin pulp was associated with a statistically significant effect on sensory parameters such as flavor, color, and overall acceptability. Scores of AP yoghurt showed the highest score which significantly differed from CY. It is obviously showed that panelists were favored the prepared stirred pumpkin-yoghurt. Thus, it is recommended that adding pumpkin pulps increases yoghurt health benefits and could be scaled up further.

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“…There was a significant difference (p<0.05) between the apparent viscosity of passion fruit powder flavored yogurt and the other yogurts on day zero and throughout the storage period. The available carbohydrates, fiber and pectic substances in the passion fruit powder could have improved the structure of the curd network of stirred yogurt and increased the viscosity [33,34]. Fiber and carboxy-methyl cellulose in the passion fruit powder formed a three-dimensional network capable of complexing the milk components while absorbing maximum water of the medium resulting in an increase in viscosity [31].…”

Section: Changes In Viscosity Of the Different Yogurts During Storagementioning

confidence: 99%

Physicochemical Properties, Sensory Acceptance and Storage Stability of Yogurt Flavored with Refractance Window Dried Passion Fruit Powder

Asiimwe

Kigozi

Muyonga

2021

AFSJ

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Aims: The study evaluated the use of refractance window dried passion fruit powder as a flavoring for yogurt. Place and Duration of Study: Department of Food Technology and Nutrition, Makerere University, Kampala-Uganda between October 2020 and January 2021. Methodology: Passion fruit pulp was mixed in carboxymethyl cellulose and dried using a laboratory refractance window drier. Plain yogurt was flavored with 2% passion fruit powder. Passion fruit flavored, plain and commercial yogurt were analyzed for physico-chemical and sensory properties. Statistical analyses were performed using XLSTAT and all results were considered to be significant at P<0.05. Results: pH values and titratable acidity for all yogurts ranged from 4.67 to 3.77 and 1.21% to 2.89%, respectively throughout the 14 day storage period. The apparent viscosity of all yogurts increased significantly during storage and ranged from 413.76 cP to 525.20 cP, the syneresis of yogurts ranged from 25.6% to 32.2%, vitamin C content of the yogurts ranged from 0.69 mg/100 g to 1.91 mg/100 g, the carotenoid content of yogurts ranged from 0.55 µgRAE to 1.07 µgRAE, phenolic content of the yogurts ranged from 0.50 mg/100 g GAE to 8.01 mg/100 g GAE, whereas total antioxidant activity of the yogurts ranged from 0.21mg/100g VCE to 9.96mg/100g VCE. For all yogurt types, there was no significant change (p<0.05) in any of the sensory parameters (flavor, color, mouth feel, consistency, taste and overall acceptability) over the storage period of 14 days. Conclusion: Addition of passion fruit powder to yogurt resulted in increased levels of vitamin C, beta carotenoid, total phenolic content and total antioxidant activity, in comparison to plain yoghurt and commercial vanilla flavored yogurt. This will provide consumers with more nutritious options thereby improving nutrition of consumers.

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Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper

Cited by 14 publications

References 21 publications

Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors

Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Physicochemical Properties, Sensory Acceptance and Storage Stability of Yogurt Flavored with Refractance Window Dried Passion Fruit Powder

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