The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt

Arslaner, Ayla; Salık, Mehmet Ali; Bakırcı, İhsan

doi:10.1007/s13197-020-04533-z

Cited by 27 publications

(16 citation statements)

References 23 publications

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“…When making yoghurt, the robust metabolic activity of the yoghurt bacteria decreases with cooling, yet enzymatic activity remains. After the incubation time is through, lactic acid levels rise and pH levels drop, which is why these changes are observed during storage (Arslaner et al, 2021). This result is consistent with that of (Matter et al, 2016), they found that all yoghurt samples had their pH values drop during storage.…”

Section: Physicochemical Characteristics Of Yoghurt Samplessupporting

confidence: 89%

Evaluation of Chemical, Microbiological and Sensorial Properties of Yoghurt Fortified with Aloe Vera Gel

Al-Taif

Elsayed²,

Awad³

et al. 2022

Alexandria Science Exchange Journal

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Yoghurt is one of the most popular fermented dairy products in the world; it has a considerable market share due to its nutritional value as well as its health benefits. The buffalo milk yoghurts used in this study was fortified with varying amounts of either fresh (FAVG) or lyophilized Aloe Vera gel (LAVG). Five treatments used to prepare yoghurt ((T1: Control , T2: 1% (FAVG) , T3: 10% (FAVG) , T4:0.1% (LAVG) , T5:0.2% (LAVG)). The physicochemical, microbiological and sensorial properties of yoghurt treatments were studied during storage periods at 4 °C to determine the best concentration of aloe vera. The results obtained showed that T5 has the best physicochemical characteristics. T3 and T5 gave the best results for TBC. Concentration of 0.1% (LAVG) has the overall sample for the growth of lactic acid bacteria. Yoghurts with excellent sensory characteristics were obtained with 1% (FAVG) and 0.1 % (LAVG). The addition of Aloe Vera to yoghurt can improve the product's quality, particularly in terms of nutritional and functional qualities during the storage period.

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Section: Physicochemical Characteristics Of Yoghurt Samplessupporting

confidence: 89%

Evaluation of Chemical, Microbiological and Sensorial Properties of Yoghurt Fortified with Aloe Vera Gel

Al-Taif

Elsayed²,

Awad³

et al. 2022

Alexandria Science Exchange Journal

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“…After the mixture had been kept at room temperature for 30 minutes, the absorbance was measured on a spectrophotometer (Optizen POP) at a wavelength of 517 nm. Trolox was used as a reference for the determination of DPPH free radical scavenging activity, and the results were calculated as mg TE/100 g (2).…”

Section: Methodsmentioning

confidence: 99%

“…In order to determine the total amount of phenolic compounds, 0.1 mL of the yoghurt sample, 1 mL of Folin-Ciocalteu reagent, and 46 mL of water were mixed, 3 mL of Na 2 CO 3 (2%) was added to the mixture, and the mixture was left for 2 hours. The same procedures were applied to gallic acid solution, and the absorbances of all samples were measured on a spectrophotometer (Optizen POP) at a wavelength of 760 nm (2).…”

Section: Methodsmentioning

confidence: 99%

Comparison of buffalo’s, sheep’s and goat’s yoghurts in terms of their antioxidant activity, angiotensin-converting enzyme (ACE) inhibitory activity, volatile compound content and 5-hydroxymethylfurfural (HMF) content

TERZİOĞLU¹,

BAKIRCI²

2022

Medycyna Weterynaryjna

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This study examined yoghurt samples produced using classical yoghurt culture from buffalo’s, goat’s and sheep’s milks in terms of their physicochemical characteristics, DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity, angiotensin-converting enzyme (ACE) inhibitory activity, and contents of total phenolic compounds (TPC), volatile compounds and 5-hydroxymethylfurfural (HMF). It was determined that the use of different types of milk in yoghurt production had a statistically very significant effect (p <0.01) on all physicochemical and biochemical properties analyzed, whereas the storage period had a very significant effect (p <0.01) on pH and titratable acidity. Compared to other types of milk, sheep’s milk was found to be superior in terms of antioxidant activity and ACE inhibitory activity, whereas buffalo’s milk was found to be superior in its content of volatile compounds. The highest HMF formation was observed in yoghurt samples produced from goat’s milk. It is therefore suggested that the consumption of yoghurts produced from different types of milk should be expanded because of their nutritional value and bioactivity.

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“…Sensorial evaluation form was developed according to Arslaner et al. ( 2021 ) with some modifications. Sensory descriptors were scored by 20 trained panelists (10 females and 10 males; age range of 20–31 years) from Pegah‐e‐Fars Dairy Company, whereby 5 points of the hedonic scale were used.…”

Section: Methodsmentioning

confidence: 99%

Investigation of the effects of pomegranate juice addition on physicochemical, microbiological, and functional properties of set and stirred yogurts

Golmakani

Eskandari

Kooshesh

et al. 2021

Food Science & Nutrition

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and Spain are the leading countries in pomegranate production (Farahmand et al., 2017).Annually about 3 million tons of pomegranates are produced in the world, among which Iran is the largest producer with an annual production of 940,000 tons (Troujeni et al., 2018). Pomegranate contains valuable bioactive compounds such as polyphenols, flavonoids, and anthocyanins in its various parts, with functional and medicinal properties, i.e., antioxidant activities, anticancer benefits, and anti-atherosclerotic actions. Pomegranate juice (PJ) is a nutritious drink and is consumed frequently for its sweet and tart taste which results from the concomitant presence of glucose and phenolic compounds in the fruit. Its phenolic compounds are

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The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt

Cited by 27 publications

References 23 publications

Evaluation of Chemical, Microbiological and Sensorial Properties of Yoghurt Fortified with Aloe Vera Gel

Evaluation of Chemical, Microbiological and Sensorial Properties of Yoghurt Fortified with Aloe Vera Gel

Comparison of buffalo’s, sheep’s and goat’s yoghurts in terms of their antioxidant activity, angiotensin-converting enzyme (ACE) inhibitory activity, volatile compound content and 5-hydroxymethylfurfural (HMF) content

Investigation of the effects of pomegranate juice addition on physicochemical, microbiological, and functional properties of set and stirred yogurts

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