Effect of Two Combined Functional Additives on Yoghurt Properties

Abstract

The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (w/v) and in mixture at final concentration of 0.1 and 0.2% of both components. Yogurt microflora, pH, and its physicochemical and antioxidant properties were examined over 14 days of storage under refrigerated conditions. Studies showed that both substances can be successfully used in yoghurt production. Yoghurt microflora es. S. thermophilus and Lb. delbrueckii subsp. bulgaricus counts appeared to be higher in samples supplemented with these additives comparing to control yoghurt by 3–8%. More stimulating effect on their growth, especially on S. thermophilus, revealed resistant starch. Addition of this polysaccharide improved also the rheological properties of yogurts, which showed higher viscosity than samples produced without it. Addition of honeysuckle berries preparation significantly influenced the yogurts’ color, giving them deep purple color, and their antioxidant potential. During storage, contents of anthocyanin and iridoid compounds were decreasing, but antioxidant activity in the products remained stable.

Probiotic and technological properties of isolates from homemade and industrial yoghurts

“…In the study, there was no statistically significant difference between homemade and industrial yoghurts in terms of average pH and % acidity values. The mean % acidity value of yoghurt samples is consistent with other studies (Dincel, 2012;Herdem, 2006;Szołtysik et al, 2021). But the mean pH value found in our study was lower than some studies (Al-Kadamany et al, 2003;Dincel, 2012;Herdem, 2006;Szołtysik et al, 2021).…”

“…The mean % acidity value of yoghurt samples is consistent with other studies (Dincel, 2012; Herdem, 2006; Szołtysik et al, 2021). But the mean pH value found in our study was lower than some studies (Al‐Kadamany et al, 2003; Dincel, 2012; Herdem, 2006; Szołtysik et al, 2021). In study by Nogueira et al (1998), it was determined that pH values of yoghurt samples were between 3.70 and 4.20.…”

“…The growth of 20 candidate probiotic isolates used in the study at the parameters was investigated. When considering that all isolates grew at 45°C, which is the fermentation temperature of yoghurt (Szołtysik et al, 2021), it was determined that they were suitable for yoghurt production. The strains did not grow at lower temperatures (except for S36 and S48 at 15°C).…”

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt

“…The color of the yogurt is an important indicator, which influences the quality, commercial value and acceptability of the product, and is directly influenced by the type and concentration of the additive used in the recipe [ 61 ]. As the amount of AP in the yogurt samples increased, the lightness (L*) values of the samples decreased from 77.27 (Y) to 73.36 (1.0%YAP).…”

Acid-Induced Gelation of Milk: Formation Mechanism, Gel Characterization, and Influence of Different Techniques

“…Phenolic compounds extracted from different herbs (thistle, hawthorn, marjoram, and sage) prevented the syneresis and improved the water-holding capacity of yogurt [102]. Polyphenols extracted from the honeysuckle berries did not influence the rheological properties of yogurt but decreased the viscosity during storage [103]. In contrast, EI-Said et al noticed that adding pomegranate peel extracts to milk decreased the viscosity of stirred yogurt [104].…”