Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract

Abstract

Fermented dairy products have long been associated with positive health benefits. The present study was undertaken to evaluate the physicochemical and sensory properties, viable probiotic counts, antioxidant activity and total phenolic content of probiotic yoghurt made by reconstituting of whole milk powder in aqueous fennel seed extract. Different concentrations of fennel aqueous seeds extract (2%, 4% and 6% w/v) were used as a substitute for water to reconstitute whole milk powder in formulations of yoghurt as functional additives. Interestingly, the use of aqueous extract of fennel seeds in the reconstituted yoghurt milk did not affect yoghurt composition (moisture, protein, fat and ash contents) compared to plain yoghurt. The titratable acidity significantly decreased after using aqueous fennel seed extract in the yogurt manufacture. In this regard, the titratable acidity value was 0.85 in the control yogurt at the fresh period and 1.14 after 21 days of storage, while this value significantly decreased in the yogurt treatments with 2%, 4% and 6% aqueous fennel seed extract to 80, 0.77 and 0.72, respectively, at fresh period and reached 1.03, 0.96 and 0.94, respectively, after 21 days of storage (p < 0.05). Conversely, the pH values significantly increased (p < 0.05) following the addition of aqueous fennel seed extract in the yogurt manufacture. Moreover, the total phenolic content significantly increased (p < 0.05) from 38.60 (mg GAE/L), in fresh plain yogurt, to 44.80, 53.20 and 64.30 (mg GAE/L), in 2% fennel extract yoghurt (FEY2), 4% fennel extract yoghurt (FEY4) and 6% fennel extract yoghurt (FEY6), respectively. Likewise, the antioxidant activity significantly increased (p < 0.05) from 0.11 (mM TE) in fresh plain yogurt to 0.18, 0.26 and 0.32 (mM TE) in (FEY2), (FEY4) and (FEY6), respectively. The survival of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium bifidum decreased during storage time in all yoghurt treatments, although it stood at recommended levels for health effects (at least 106 cfu/mL in traditional yoghurt). For sensory evaluation, FEY4 was more acceptable, followed by FEY6, FEY2 and PY, respectively. Collectively, the present study provides useful information about the bioactivity, physicochemical and sensory properties of probiotic yoghurt made from whole milk powder reconstituted in aqueous fennel extract.

Functional Yogurt Fortified with Honey Produced by Feeding Bees Natural Plant Extracts for Controlling Human Blood Sugar Level

“…The production of yogurt rich in bioactive ingredients for the human diet is an important approach in the field of food production as reported by many studies using Nyctanthes arbor-tristis L. flower extract [ 45 ], fennel seed extract [ 46 ], and nutmeg, white and black pepper [ 47 ]. These studies depend on the fortification approach to produce yogurt rich in bioactive compounds from natural herbs in order to improve yogurt’s nutritional and health benefits.…”

Impact of Incorporating the Aqueous Extract of Hawthorn (C. oxyanatha) Leaves on Yogurt Properties and Its Therapeutic Effects against Oxidative Stress Induced by Carbon Tetrachloride in Rats

“…The scavenging activity was calculated with the formula to determine the DPPH radical scavenging % = (Absorbance of sample-Absorbance of blank)/Absorbance of control × 100. The yogurt samples underwent a sensory evaluation to determine its flavor (45), texture (30), acidity (15), and appearance (10) following the method reported by [34]. The sensory evaluation was carried out by a team of 10 trained professional panelists.…”

“…The use of polyphenols has also been shown to have potent antioxidant activity, anti-inflammatory action, and the capability to inhibit the enzymes that are involved in the development of eicosanoids [7,8]. Recently, food producers have shown interest in substitution with synthetic additives (including nutritional and preservative agents, coloring, flavoring, and miscellaneous agents) [9][10][11][12][13] to improve the features of processed foods with natural ones [14][15][16][17][18]. Interestingly, the supplementary antioxidants from natural sources, such as plants, have proven to be efficient in providing protection against oxidative stress due to enzymatic and non-enzymatic elements, some of which are only synthesized in plants and can only be taken in by the body through food [19].…”

Production of a Yogurt Drink Enriched with Golden Berry (Physalispubescens L.) Juice and Its Therapeutic Effect on Hepatitis in Rats

“…The last few decades have witnessed a growing interest in the development of enriched dairy products for health-enhancing foods such as products fortified with fiber, low and non-fat products and functional foods [11,12]. It is noteworthy to state that dairy products are among the most important consumer preferences among functional foods since they are ideal products for fortification with functional ingredients, and therefore, these fortified dairy products have been extensively examined [13][14][15][16]. However, it should be taken into account that there is a growing trend to avoid dairy products due to some associated health problems such as lactose intolerance, cow's milk allergy and hypercholesterolemia [17,18].…”

“…However, it should be taken into account that there is a growing trend to avoid dairy products due to some associated health problems such as lactose intolerance, cow's milk allergy and hypercholesterolemia [17,18]. Among others, yogurt is one of the most widely consumed dairy products due to its numerous health benefits [13][14][15]19]. The acceptance of consumers for functional fermented yogurt remains very high, particularly among older people and females of all ages, and they have expressed their willingness to incorporate such functional foods into their diet [12].…”