Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Abstract

The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxidant dietary intake.

Microbiological, chemical and sensory analyzes of produced probiotic yoghurts added clove and propolis

“…According to one study, there was not much difference in fat-free dry matter ratios in yoghurt with three different essential oils (31). In a study, protein content almost unchanged in yoghurt when added compotents (30). Because the additives do not have high protein value, the amount of protein in yoghurt groups was found to be same (3.54%) in our results.…”

“…Yoghurt groups included different concentrations propolis and clove were evaluated in terms of oil, dry fat, pH, protein and titratable acidity by chemical analysis. In the yoghurt with saffron, fat content decreased compared to normal yoghurt (30). It was observed that propolis and cloves in different concentrations added to the yoghurt caused a decrease in the amount of fat in our study.…”

From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model

“…Yogurts and fermented milks manufactured with different natural extracts have been studied over the last 10 yr. Ramos et al (2017) added a lyophilized clove aqueous extract to fermented milk, finding that the total phenolic and antioxidant activity increased considerably, and that the sensory acceptance of the product was enhanced. Similarly, Liu (2018) and Gaglio et al (2019) added Fuzhuan brick tea and aqueous saffron extract, respectively, to yogurts and verified that increasing concentrations of the bioactive-rich aqueous extracts led to higher antioxidant activity in the yogurts.…”

“…Similarly, Liu (2018) observed that when Fuzhuan brick tea leaves were added to yogurts (1-3 g/100 mL), FCRC ranged from 15 to 65 mg/100 mL, and antioxidant activity as measured by the ABTS assay ranged from 20 to 85% radical inhibition. Gaglio et al (2019) added saffron (5 g/40 kg of yogurt) and found a mean FCRC of 18.5 mg of GAE/100 g and FRAP of 40.3 mmol of TE/100 g. Kwon et al (2019) used a chia extract obtained with ethanol or water to prepare yogurts and observed dose-dependent total phenolic content and antioxidant activity as measured by the DPPH and ABTS assays when extracts were added at 0.05 to 0.10 g/100 g. These results emphasize the remarks made by Granato et al (2018) that dairy foods should be the target of research regarding the addition of natural bioactive-rich extracts, aimed at decreasing the use of synthetic compounds.…”

“…According to Sloan (2019), 38% of US consumers are willing to pay a premium for foods that offer health benefits beyond basic nutrition, and roughly 54% of those consumers actively seek out functional foods. In 2018, 54% of US consumers sought out preservativefree ("natural") foods, and within this context, dairy foods manufactured with natural extracts are suitable alternatives (Gaglio et al, 2019). Adding phenolic-rich extracts or matrices to dairy foods such as ice creams and yogurts is among a number of new approaches aimed at giving these foods a naturally healthy halo (Karnopp et al, 2017;Zikiou and Zidoune, 2019).…”