Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract

Abdel-Hamid, Mahmoud; Huang, Zizhen; Suzuki, Takuya; Enomoto, Toshiki; Hamed, Ahmed M.; Li, Ling; Romeih, Ehab

doi:10.3390/foods9091163

Cited by 17 publications

(15 citation statements)

References 34 publications

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“…Other tea extract did not affect the structure of yoghurts, as their firmness and adhesiveness were very similar to the control sample, which was also confirmed by the sensory analysis. The literature data show that tea extract addition might even improve the texture of yogurts This phenomenon might be explained by the milk protein cross-linking with tea flavanols [ 35 , 58 , 59 ]. However, data in the literature points to the fact that the texture of tea-infused yogurts depends more on the quantity of added tea that on the kind of tea used [ 59 ].…”

Section: Resultsmentioning

confidence: 99%

“…All samples were thermostated at 43 °C in the incubator set (Memmert INE 500, Schwabach, Germany) until they reached the pH value of 4.5–4.6 (Voltcraft PH-100ATC, Wollerau, Switzerland), which took approximately 4.5 h. The samples were then removed and allowed to cool. The samples were stored at 4 °C for 15 h till the structure was built and then the sensory evaluation and instrumental analysis were undertaken [ 34 , 35 , 36 ]. Plain yoghurt was prepared similarly, only tea was not added to it.…”

Section: Methodsmentioning

confidence: 99%

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Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties

Świąder

Florowska

Konisiewicz

et al. 2020

Foods

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In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The sensory quality (using Quantitative Descriptive Profile analysis and consumer hedonic test) and texture analysis, yield stress, physical stability and colour analysis were assessed to describe the profile of the yoghurt and influence of quality attributes of the product on the consumer acceptability of infused yoghurts in comparison with plain yoghurt. Among the analyzed plant additives for yoghurt, addition of 2% oolong tea to the yoghurt allows a functional food to be obtained with satisfactory texture and sensory properties, accepted by consumers at the same level as for control yoghurt. Both types of yoghurt were also characterised by high consumer willingness to buy, which confirms the legitimacy of using oolong tea as a natural, functional yoghurt additive that improves the sensory quality of the product. The high overall quality of yoghurt with oolong tea in comparison to other plant extracts was associated with the intensive peach flavour and odour, nectar and sweet odour and flavour, and the highest creaminess and thickness. That was confirmed by principal component analysis (PCA) where the overall sensory quality of yoghurts was mainly positively correlated with peach flavour and odour, sweet odour and yoghurt odour, while it was negatively correlated with herbs flavor and odour, and green tea flavour and odour. The sensory profile confirmed no differences in textural profile between plain yoghurt and the tea-infused one measured in the mouth, which corresponds to the result of textural properties such as firmness and adhesiveness.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties

Świąder

Florowska

Konisiewicz

et al. 2020

Foods

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“…Vine tea ( Ampelopsis grossedentata ) and sweet tea ( Rubus suavissimus ) are two famous tea-like plants (non- Camellia sinensis tea) [ 13 , 14 ]. Vine tea is traditionally used both as medicine and food, and dihydromyricetin (DMY) is the abundant flavonoid and main bioactive component of vine tea [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

“…Sweet tea is a non-toxic, highly sweet and low-calorie natural plant, which is commonly used as medicine, food and beverage. Sweet tea has several health benefits, including antioxidant, anti-inflammatory, anti-allergic, anticancer, antihypertensive, and anti-obesity effects, and so on [ 14 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea

et al. 2022

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Kombucha beverage is commonly prepared by black tea infusion fermentation without tea residues, and possesses various health benefits. In this paper, kombucha beverages of two non-Camellia sinensis teas, including vine tea (Ampelopsisgrossedentata) and sweet tea (Rubus suavissimus), were studied for the first time. The antioxidant activities and polyphenol contents of kombucha beverages were evaluated by ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, and Folin-Ciocalteu method, respectively. In addition, effects of tea residues on antioxidant capacities of kombucha beverages were evaluated. The results showed that kombucha beverages from vine tea and sweet tea possessed strong antioxidant activities (especially vine tea kombucha), and fermentation with tea residues could significantly increase antioxidant capacities (maximum increase of 38%) and total phenolic content (maximum increase of 55%) of two kombucha beverages compared with those without tea residues. Moreover, the sensory evaluations showed that the sensory evaluation scores of kombucha with tea residues could be improved compared with those without tea residues. Furthermore, the concentrations of several bioactive components in the kombucha beverages were detected by high-performance liquid chromatography. These kombucha beverages could be used for prevention of several diseases with related of oxidative stress.

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“…Each cup contains 50 mL of yogurt samples that were freshly removed from the refrigerator. According to [28], the yogurt samples were evaluated on a nine-point scale for appearance, mouth feels, texture, flavor, and overall acceptability.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Buffalo Yogurt Fortified with Eucalyptus (Eucalyptus camaldulensis) and Myrrh (Commiphora Myrrha) Essential Oils: New Insights into the Functional Properties and Extended Shelf Life

et al. 2021

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Eucalyptus (Eucalyptus camaldulensis) and Myrrh (Commiphora Myrrha) essential oils (EOs) stand out for their benefits in terms of health and functionality. Buffalo set yogurt enriched with different concentrations of EOs (0.3, 0.6, and 0.9%) were investigated. The effects of addition on sensory, syneresis, antibacterial activity, and bioactive properties (total phenol content and antioxidant activity) of yogurt were studied. The most acceptable organoleptic properties of treated yogurt were those samples treated with Eucalyptus oil. The levels of syneresis were decreased by increasing the concentration of EOs. Moreover, the antioxidant activity, antibacterial activity, and total phenolic content were enhanced by increasing the concentration of EOs. Yogurt with 0.9% Eucalyptus oil showed the highest antioxidant activity and total phenolic content. The same concentration of Eucalyptus oil showed the highest antibacterial activity against S. typhimurium (the inhibition zone was 20.63 mm) then E. coli (the inhibition zone was 19.43 mm). On the other hand, the highest antibacterial effect against L. monocytogene was for Myrrh oil-enriched yogurt by 0.9% and the inhibition zone was 19.21 mm. The obtained results showed that Eucalyptus and Myrrh oils can be applied to yogurt to improve its beneficial properties in terms of physical characteristics and for human health due to their antioxidant activity and phenolic materials.

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Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract

Cited by 17 publications

References 34 publications

Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties

Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties

Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea

Buffalo Yogurt Fortified with Eucalyptus (Eucalyptus camaldulensis) and Myrrh (Commiphora Myrrha) Essential Oils: New Insights into the Functional Properties and Extended Shelf Life

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