Scientific and technical aspects of yogurt fortification: A review

Gahruie, Hadi Hashemi; Eskandari, Mohammad Hadi; Mesbahi, Gholamreza; Hanifpour, Mohammad Amin

doi:10.1016/j.fshw.2015.03.002

Cited by 187 publications

(97 citation statements)

References 73 publications

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“…Medicinal plants are one of the most important sources of phenols and flavonoid components (Hashemi Gahruie, Eskandari, Mesbahi, & Hanifpour, 2015; Hashemi Gahruie & Niakousari, 2017; Pourmorad, Hosseinimehr, & Shahabimajd, 2006). Some spices are known to contain components that possess antioxidant and antimicrobial activities, such as the presence of eugenol in cloves, carvacrol in Shirazi thyme (Hashemi Gahruie, Hosseini, et al., 2017), and cinnamic aldehyde in cinnamon.…”

Section: Introductionmentioning

confidence: 99%

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Shahbazi

Gahruie

Golmakani

et al. 2018

Food Science & Nutrition

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The aim of this study was to evaluate the effects of adding various medicinal plants to kombucha medium and to analyze the changes that occur to its physicochemical, antimicrobial, and sensorial properties. In the first part, measurements were made to determine IC 50 value, total phenolic content, total flavonoid content, minimum inhibitory concentration, pH, organic acids, and sensorial properties of kombucha that contained cinnamon, cardamom, or Shirazi thyme. Results showed that kombucha samples containing cinnamon exhibited higher antioxidant and antimicrobial activities, more organic acids, and better sensorial scores. In the second part, properties of kombucha containing 25%–100% concentrations of cinnamon were evaluated. The result showed that by increasing the cinnamon concentration, certain increases were observed in the amounts of organic acids and in the magnitudes of antioxidants and antimicrobial activities. In conclusion, antioxidant and antimicrobial activities of kombucha can be increased by adding medicinal plants, especially at higher concentrations.

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Section: Introductionmentioning

confidence: 99%

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Shahbazi

Gahruie

Golmakani

et al. 2018

Food Science & Nutrition

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“…Therefore, the application of natural antioxidants (such as herbal essential oils and extracts) is of interest and can be observed in a growing number of research works [6][7][8] ( Aliakbarlu et al 2016). Moreover, consumers are increasingly demanding for green-labeled food products such as those containing natural antioxidant.…”

Section: Introductionmentioning

confidence: 99%

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Gahruie

Hosseini

Taghavifard

et al. 2017

Journal of Food Quality

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In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were evaluated during storage at −18 ∘ C for 2 months. The results indicated that Shirazi thyme and cinnamon extracts did not change the colorimetric properties significantly ( < 0.05). Incorporating natural antioxidants led to a significant ( < 0.05) reduction in TBARS (36.58-46.34%) and metmyoglobin (16.25-18.47%) as compared to control. Except for the control sample, total microbial counts of burgers were lower than the maximum allowed limit. Burgers formulated with Shirazi thyme revealed the lowest amount of total count. Regarding the sensory characteristics, the overall acceptability of different samples decreased in the order of cinnamon > BHT > Shirazi thyme > rosemary > control. Finally, the results showed that these plant extracts can be utilized as an alternative to synthetic antioxidants in formulation of burgers.

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“…Fermented milks, which are highly-consumed foods in the world and more nutritious compared to milk due to high contents of proteins, minerals and vitamins, have been traditionally used as matrices to deliver several functional components into human diet (Hashemi Gahruie et al, 2015). In general, the overall properties of yogurt, such as acidity level, the production of aroma compounds as well as the sensory profile (appearance, color and texture), are important traits which have a decisive role in consumer acceptance of products (Sfakianakis & Tzia, 2014).…”

Section: Introductionmentioning

confidence: 99%

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

et al. 2017

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Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL -1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL -1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability.Keywords: proximate composition; proteins; acidification during storage; sensory attributes. Practical Application:The utilization of quinoa in yogurt formulations can enhance their nutritional value.

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Scientific and technical aspects of yogurt fortification: A review

Cited by 187 publications

References 73 publications

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

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