Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

Demırcı, Talha; Sert, Durmuş; Aktaş, Kübra; Atik, Didem Sözeri; Öztürk, Hale İnci; Akın, Nihat

doi:10.1016/j.lwt.2019.108855

Cited by 20 publications

(21 citation statements)

References 28 publications

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“…It is worth noting that in the present study, the detected DPPH* free radical scavenging activity value of yogurts was higher than the values reported by Demirci et al. (2020), Jaster et al. (2018), and Gengatharan et al.…”

Section: Resultscontrasting

confidence: 87%

Bioactivity, volatile profile, and physicochemical properties of set‐type yogurt enriched with European cranberrybush ( Viburnum opulus L.) juice during storage

Taspinar

Güven

Ağçam

2021

Food Processing Preservation

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This study aimed to investigate the effect of using European cranberrybush (EC; Viburnum opulus L.) juice at three different concentrations (4%, 8%, 12%) on the quality attributes and shelf life (28 days, 4°C) of the yogurts. The addition of EC juice to yogurts promoted a significant increase in all bioactive components of the yogurts. Thirty‐seven volatiles were identified as acids, aldehydes, ketones, terpenes, esters, and alcohols. According to texture results, yogurts acted less firmly and consistently based on rising in EC juice concentration. In addition, the scanning electron microscopy results showed that with the addition of EC juice yogurt has a less compact network structure and bigger pores. The principal component analysis revealed that yogurts were distributed at least three quadrants of the score plot at each storage day and also in the preference map the samples were located in different percentages. Novelty impact statement This was the first study proving that European cranberrybush (V. opulus L.) is a promising alternative for increasing the bioactive properties of yogurt. The addition of European cranberrybush juice in yogurt also changed the volatile compound profile of the yogurt, in this regard thirty‐seven volatiles were identified with ketones and acids predominating. The European cranberrybush juice addition to the yogurt led to different sensory characteristics, the control yogurt and EJ4 sample were located in the preference map where 80%–100% of the consumers would be satisfied.

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Section: Resultscontrasting

confidence: 87%

Bioactivity, volatile profile, and physicochemical properties of set‐type yogurt enriched with European cranberrybush ( Viburnum opulus L.) juice during storage

Taspinar

Güven

Ağçam

2021

Food Processing Preservation

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“…Similar results were also observed in another study, where yogurt was supplemented with 0.5, 1, and 2% tomato powder. 40 The results in Fig. 1D show that addition of MDLP to STY significantly ( p < 0.05) raised the viscosity index, while the viscosity index increased with an increase in MDLP concentration.…”

Section: Resultsmentioning

confidence: 84%

Chemical composition, quality attributes and antioxidant activity of stirred-type yogurt enriched with Melastoma dodecandrum Lour fruit powder

Rashwan

Karim

et al. 2022

Food Funct.

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“…Lycopene is one of the most important natural antioxidants that is claimed to have numerous health benefits. Tomato is processed into variety of products such as dried tomatoes, ketchups, pastes, sauces, soups, and purees [113].…”

Section: Tomato-based Productsmentioning

confidence: 99%

Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

et al. 2021

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Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

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Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

Cited by 20 publications

References 28 publications

Bioactivity, volatile profile, and physicochemical properties of set‐type yogurt enriched with European cranberrybush ( Viburnum opulus L.) juice during storage

Bioactivity, volatile profile, and physicochemical properties of set‐type yogurt enriched with European cranberrybush ( Viburnum opulus L.) juice during storage

Chemical composition, quality attributes and antioxidant activity of stirred-type yogurt enriched with Melastoma dodecandrum Lour fruit powder

Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

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