The effect of natural plant-based homogenates as additives on the quality of yogurt: A review

Fan, Xiankang; Li, Xiefei; Du, Lei; Li, Jianhao; Xu, Jue; Shi, Zihang; Li, Chunwei; Tu, Maoling; Zeng, Xiaoqun; Wu, Zhen; Pan, Daodong

doi:10.1016/j.fbio.2022.101953

Cited by 26 publications

(10 citation statements)

References 166 publications

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“…Furthermore, there was a significant difference in odor score between the control group A (18.52) and the group B (19.87) with SZSE addition. The binary probiotic group E showed a significantly higher score of 23.23, indicating the presence of customary dairy flavor along with fragrant and fruity notes, potentially resulting from the complete release of aromatic compounds through the fermentation process by binary probiotics ( Fan et al, 2022 ). However, regarding taste scores, group E demonstrated improvement, although the difference among the five yogurts were not statistically insignificant.…”

Section: Resultsmentioning

confidence: 99%

“…Five different yogurt groups were prepared: group A (starter: S. thermophilus + L. bulgaricus ); group B (starter + 0.5 % (w/v) SZSE); group C (starter + 0.5 % (w/v) SZSE + L. brevis 54); group D (starter + 0.5 % (w/v) SZSE + L. casei 56); and group E (starter + 0.5 % (w/v) SZSE + L. brevis 54 + L. casei 56). The viable content of the four LAB in yogurt was determined following the method of Peng et al (2022) and Fan et al (2022) with slight modifications. Additionally, the pH and titratable acidity (TA) of each yogurt group were measured using a pH meter and an alkaline titration method.…”

Section: Methodsmentioning

confidence: 99%

“…Scientific reports have emphasized the frequent utilization of natural derived plant-based ingredients in yogurt as colorants, stabilizers, flavor enhancers, and nutritional fortifiers ( Fan et al, 2022 ). A recent study by Wang, Kristo, and LaPointe (2020) demonstrated that adding apple pomace to stirred yogurt modified its structure, increasing firmness, cohesiveness, higher viscosity, and reduced whey release during refrigeration.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms

Fan,

Zhang,

Zhang

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms

Fan,

Zhang,

Zhang

et al. 2024

Food Chemistry: X

Self Cite

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“…As such, careful design of plant-based beverages is required to prevent the replacement of milk by these products does not cause negative effects on dental health. Likewise, when considering plant-based alternatives to yoghurt, similar points for consideration arise; again, such products often have a lower buffering capacity [ 120 ], may not be saturated with respect to calcium phosphate, and will contain more cariogenic carbohydrates than lactose and/or galactose. Furthermore, as for the drinks, the proteins used do not naturally embed.…”

Section: Dairy Products and Dental Health: Food Matrix Effectsmentioning

confidence: 99%

Impact of Dairy Products and Plant-Based Alternatives on Dental Health: Food Matrix Effects

Shkembi

Huppertz

2023

Nutrients

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The impact of dairy products on dental health has been researched widely and shows an important role of various constituents, as well as the specific product matrix, in maintaining and improving dental health. These include, for instance, the position of lactose as the least cariogenic fermentable sugar, the high levels of calcium and phosphate, the presence of phosphopeptides as well as the antibacterial peptides lactoferrin and lysozyme and high buffering capacity. With plant-based alternatives for dairy products being developed and marketed these days, the specific benefits of dairy products in relation to dental health are often overlooked and most products contain more cariogenic carbohydrates, lack phosphopeptides, and have fewer minerals and less buffering capacity. Comparative studies performed to date indeed suggest that plant-based products do not match dairy counterparts when it comes to maintaining and improving dental health. Careful consideration of these aspects is required in relation to future developments of products and human diets. In this paper, we review the impact of dairy products and plant-based dairy alternatives on dental health.

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“…Work [5] provides data on the positive effect of nutrients of organic raw materials to increase the functionality of the daily diet for the formation of strong immunity. The rapid pace of industrialization paved the way for environmentally organic products that are more useful, and this assumption, among other things, is based on its principles and production standards [6,7].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improvement of cupcake technology with the addition of dried beet pomace

Zagorulko¹,

Kasabova²,

Zahorulko³

et al. 2022

EEJET

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The object is de-sugared beet pomace, which contains a large amount of dietary fiber in its composition, as well as the technology of cupcakes with its addition. The task of enriching cupcakes with useful substances is tackled. A production technique of dried powdered beet pomace has been substantiated, which is characterized by low-temperature concentration modes in the rotary evaporator and post-drying in the roller IR dryer, which could contribute to the preservation of physiologically functional ingredients. The rheological characteristics of concentrated beet pomace in the rotary evaporator in the temperature range of 65–75 °C were determined. The established indicators revealed a tendency to reduce the effective viscosity depending on the temperature in the range of 42 to 27 Pa·s. For the speed of the rotary evaporator agitator of 200–300 min–1, the maximum level of effective viscosity of beet pomace of 3–5 Pa·s was established. Studies of the rheological characteristics of the dough with the introduction of dried beet pomace have made it possible to establish an increase in its elastic-viscous properties with an increase in the amount of additive. The highest indicator of effective viscosity ηef (Pa∙s) of the studied dough samples for cupcakes with the addition of an additive of 10 % is 347; 15 % – 384; 20 % – 442; and control – 287, respectively. The compression of the crumb of finished cupcakes was also determined, which increases by 10.2–22.4 % with an increase in the amount of beet pomace powder. The organoleptic and physical-chemical indicators of the quality of cupcakes revealed the optimal amount of application of dried beet pomace – 15 %. The selected sample contains physiologically functional ingredients, namely dietary fiber, low molecular weight phenolic compounds, minerals. The technology can be introduced into the confectionery industry

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The effect of natural plant-based homogenates as additives on the quality of yogurt: A review

Cited by 26 publications

References 166 publications

Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms

Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms

Impact of Dairy Products and Plant-Based Alternatives on Dental Health: Food Matrix Effects

Improvement of cupcake technology with the addition of dried beet pomace

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