Herein, the effect of rosehip marmalade addition to kefir on it antioxidant activities was investigated. Firstly, the production of kefir, having the supplements of semi-skimmed milk, powder kefir ferment, and rosehip marmalade at different proportions (0% (control), 10%, and 15%) was made. Kefirs were stored in the refrigerator on days 1, 7, 14 and 21 at 4 ± 1ºC. It has been determined that it has a highly significant (p<0.01) effect on TPC during the storage period. In addition, it has been determined that storage period has a significant (p<0.05) effect on Vitamin C, while has a insignificant (p>0.05) effect on DPPH. The rosehip marmalade kefirs and control kefirs vitamin C and total phenolic content values were in the range of 7.85-9.04 mg 100g-1 and 1931,18-2447,11 mg GAE L-1, respectively. On the other hand, the 2.2-diphenyl-1-picrylhydrazyl values of the samples were determined up to 67.85 μg ml-1 (EC50). With this research, it was concluded that the low Vitamin C content of kefir, which stands out in dairy products especially with its probiotic character, can be increased and it can be transformed into a fermented product with different sensory characteristics, both probiotic and prebiotic.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.