Consumer demand for low-fat foods has increased, partly due to concerns that excessive fat intake is a major cause of health disorders (Astrup et al., 2011). However, reducing the fat content in food influences sensory qualities such as taste, flavor, and texture. Most consumers prefer a low-fat option with qualities similar to regular fatty food. Fat substitutes are used in low-fat foods to reduce the number of calories as much as possible while improving the functional characteristics of regular fatty foods (Laguna, Primo-Martín, Varela, Salvador, & Sanz, 2014). Inulin is a polydispersed carbohydrate material found in chicory root and polymeric
Mulberry leaf extract (MLE) was used to enhance the functionality of yogurt. Yogurt was fermented with 15% MLE prepared using different thermal treatment methods: no treatment (MY), steamed (SMY), and roasted (RMY). The controls were yogurt with no MLE (Y) and green tea extract (GY). Yogurt acidity was not significantly different among the samples after 8 hr of fermentation. Lactobacilli count was higher in MLE yogurts, with the thermal treatment method not impacting the count. MLE yogurts had high total anthocyanin, phenolic, and flavonoid contents and increased DPPH scavenging capacity. RMY showed the highest α-glucosidase inhibitory activity. MY had higher scores for MLE flavor, sourness, and astringency than Y. However, RMY had improved scores for sourness and astringency and high scores for sweetness and overall acceptability, which were higher than that of GY. Roasted mulberry leaf extract therefore has potential as a health supplement for food.
Roselle (Hibiscus sabdariffa L.) is a shrub which grows well in a tropical climate. There are large amounts of anthocyanins, organic acids and other compounds in roselle. Mostly, roselle is cultivated to use its red calyx. Its calyx is used as a natural food colorant and commonly consumed as a tea. This quality study was conducted to investigate the characteristics and antioxidant activities of Sulgidduck with roselle calyx powder. Four samples and a control were made with different ratios of added roselle calyx powder (0.5%, 1%, 1.5%, 2%). The moisture content of the 0.5%-sample was the highest as 40.60%, and that of the 2%-sample was the lowest as 37.37%. The pH of samples significantly decreased from 6.26 to 3.65 as the amount of roselle calyx powder increased (p<0.05). The L-value of samples also significantly decreased (p<0.05). In contrast, a-value and △E of samples significantly increased with elevated amounts of roselle calyx powder (p<0.05). The b-value of roselle calyx added Sulgidduck samples significantly increased compared to the control (p<0.05). Hardness and chewiness of Sulgidduck samples with added roselle calyx also significantly increased compared to the control (p<0.05). Cohesiveness of Sulgidduck samples with roselle calyx significantly decreased compared to control (p<0.05), with the exception of the 1% sample. There were no significant differences in springiness among samples. Total phenolic contents significantly increased when roselle calyx powder was added above a level of 1.5% (p<0.05). The flavonoid content of the control was the lowest as 0.73. ABTS radical scavenging activity significantly increased with increasing amounts roselle calyx powder (p<0.05). The 2%-sample got the lowest sensory preference scores in sweetness and overall acceptability. In contrast, the control and 1%-sample got the highest sensory preference scores. Based on these study findings, addition of 1% roselle calyx powder optimized the preparation of Sulgidduck and roselle calyx is therefore a useful natural colorant and antioxidant.
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