Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench top scale

Abstract

Yoghurt with 9% (v/v) of plum juice concentrate (PJC) was stored for 24 days in darkness at 6 °C. Titratable acidity and pH were similar in all samples during storage. The firmness was in the range of 1.7–2.3 N and correlated with total solids of the mixes (R2 = 0.982). The sample with PJC and 5.33% (w/v) nonfat dry milk had the highest firmness and the weakest creaminess. The colour in PJC yoghurt was stable during the first seven days of storage. In the ranking test for acceptability, there were no significant differences (P ≤ 0.05) between the yoghurts.

Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice

“…Such significant changes were not demonstrated by testing juice (ΔC*↓ = 0.24, P > 0.05, ΔWI↑ = 0.87, P > 0.05). In contrast, the C* value determined during this investigation demonstrated high stability over 3 wk of storage (Hernández-Herrero and Frutos, 2014;Aryana et al, 2006). These results would suggest that anthocyanins in elderberry juice are much more stable than those found in plum or strawberry juice.…”

Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices

“…The most limiting factor is pH and for this reason, anthocyanin based food colourings are been exclusively used in low pH foods, as juices, yoghurts and soft drinks (Aryana, Barnes, Emmick, Mcgrew, & Moser, 2006;De Rosso & Mercadante, 2007;Hernández-Herrero & Frutos, 2014b). Ascorbic acid is other limiting factor, and can be found in many food products, including fruit juices, either naturally or as an antioxidant additive (Elliott, 1999), preventing browning and improving the nutritional value (Freedman & Francis, 1984).…”

Diálogos De Saberes Na Promoção Da Saúde E Prevenção De Agravos Relacionados À Covid-19

“…Nos últimos tempos, as propriedades funcionais de alimentos têm despertado interesse e isso tem gerado aumento no consumo de alimentos com esses atributos (BALLUS et al, 2010). A maioria dos alimentos in natura contém uma ou mais substância bioativa, além dos nutrientes (HERNÁNDEZ-HERRERO;FRUTOS, 2014). Já, os alimentos fermentados, incluindo o leite, atuam como probióticos modulando a microbiota intestinal ao atuarem simbioticamente com vários tipos de fibras, caracterizadas como prebióticos (GALLINA et al, 2019;SHORI, 2016).…”