Studies regarding the production of a novel yogurt using some local plant raw materials

Abstract

In this study, we evaluated the effect of some Romanian local plant raw materials on the rheological, physicochemical, and sensory properties of natural yogurt. These plants were added as a 2% powder in the set yogurt recipe and the finished products obtained under the same conditions were compared to a control sample. By adding plant powders, the rheological properties of yogurt were improved, the syneresis was reduced, and the water holding capacity of the yogurt samples was increased. The highest values for rheological properties were obtained for yogurt with buckwheat flour (YBF) and the lowest values for the same parameters were obtained for control yogurt (YC). The lowest value of syneresis was obtained for YBF, followed by the yogurt with beetroot powder (YBP), and the yogurt with acorn flour (YAF). The best results from sensory and physicochemical point of view were recorded by the yogurt with added 2% buckwheat flour. Practical applications The results of the study lead to determining the formulation of a novel yogurt, with the best sensory acceptance, rheological, and physicochemical properties. Because of its universal popularity, there is a high economic importance in diversifying yogurt products. The use of local vegetable resources as raw materials for obtaining yogurt leads to their superior capitalization, as well as obtaining finished products with beneficial effects on the health of the consumers. Scientific impact of this study is by obtaining innovative products using domestic raw materials that not only improve consumer health, but also increase final product shelf life. Socio‐economic impact of the project is to increase consumer confidence in finished products and reduce losses by lowering the number of market returned products and by also increasing turnover.

Biopolymers-Based Macrogels with Applications in the Food Industry: Capsules with Berry Juice for Functional Food Products

“…According to the results, the control sample was the most unstable and the yogurt with sea buckthorn presented the lowest pH variation (0.03 units) and the sample P3, with blueberry capsules in composition-the lowest variation in water-holding capacity (5.29 units). The same results were observed by Dabija et al, when 2% buckwheat and beetroot powder was added to yogurt, syneresis was lower and water-holding capacity was higher than the control sample [54]. Syneresis is correlated with the acidity of the samples, explaining the increase in syneresis over the shelf life for sample 2.…”

Betalain extracts: Drying techniques, encapsulation, and application in food industry

“…A sensory study conducted by Dabija et al (2019) also revealed that yogurt with the addition of beetroot powder resulted in a high customer acceptance (19.2). Beetroot powder can also be utilized for bakery applications as a functional ingredient.…”

A Healthy Brazil Nut Beverage with Opuntia stricta var. dillenii Green Extract: Beverage Stability and Changes in Bioactives and Antioxidant Activity during Cold Storage

“…Previous studies reported the use of betalains in foods with different formulations, especially as a natural colorant with antioxidant and antimicrobial activities [30]. Regarding the use of betalains in beverages, Dabija et al [31] reported the addition of beet powder in natural yogurt, evaluating its effect on the physicochemical, rheological, and sensory properties of the yogurt. Likewise, Dias et al [32] studied the color stability of fermented soy yogurts with added beet, opuntia, and red radish extracts and evaluated the behavior of the pigments (betalains) during storage.…”