Quality Characteristics of Yogurt Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage

Kim, Kyoung-Hee; Hwang, Hae Jin; Jo, Ji-Eun; Lee, Sang Young; Kim, Nayoung; Yook, Hong-Sun

doi:10.3746/jkfn.2009.38.9.1229

Cited by 23 publications

(8 citation statements)

References 4 publications

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“…Pumpkin contains a yellow color from carotenoids contributes to yogurt color which may not favored for panelists. Improving the flavor and color of yoghurt fortified with fruits and vegetables were confirmed [5] [16] [27]. Mouth feel of pumpkin-yoghurt were slightly improved as pumpkin was added when compared to CY.…”

Section: Organoleptical Parameters Of Different Prepared Stirredmentioning

confidence: 84%

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Barakat¹,

Hassan²

2017

FNS

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Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared stirred pumpkin-yoghurt. Stirred yoghurt with three different pumpkin varieties pulp [American (AP), Domestic (DP), and Indian (IP) pumpkin] at 15% was prepared and stored at 5˚C ± 1˚C up to 14 d. The chemical properties of yoghurts include protein, fat, crude fiber, and available carbohydrates were significantly affected by adding pumpkin without remarkable change in caloric value. Addition of pumpkin pulps decreased the pH and increased the acidity of stirred pumpkin-yoghurt significantly (P < 0.05). WHC of pumpkin-yoghurts was found to be statistically improved compared to control yoghurt (CY). L*, a*, b* means were differed significantly by adding pumpkin to yoghurt. Apparent viscosity was increased after manufacturing up to 14 d. Lactic acid bacteria (LAB) were counted from 8.59 to 8.73 CFU mL −1 in all stirred yoghurts after 1 d. After that, it was increased without notable effect of adding pumpkin pulps, and with slight simulation in LAB, growth was noticed in DP and IP yoghurts. Total phenolic compounds (TPC), total flavonoid (TF), total flavonols (TFL), carotenoids contents, and antioxidant capacity of pumpkin-yoghurts were significantly increased. Fortifying yoghurt with pumpkin pulp was associated with a statistically significant effect on sensory parameters such as flavor, color, and overall acceptability. Scores of AP yoghurt showed the highest score which significantly differed from CY. It is obviously showed that panelists were favored the prepared stirred pumpkin-yoghurt. Thus, it is recommended that adding pumpkin pulps increases yoghurt health benefits and could be scaled up further.

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Section: Organoleptical Parameters Of Different Prepared Stirredmentioning

confidence: 84%

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Barakat¹,

Hassan²

2017

FNS

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“…Improving the color of yogurt fortified with herbal extracts is reported by Kim and collab. [KIM et al, 2009, BUTU, et al, 2014c, BUTNARIU, et al, 2016 . In contrast, in the study of Nguyen and Hwang, the color of the yogurt enriched with 3 % Aronia melanocarpa extract was not affected [NGUYEN and HWANG, 2016] .…”

Section: Resultsmentioning

confidence: 99%

Color, microbiological and sensory properties of low–fat probiotic yogurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts during cold storage

Aghajani¹,

Mortazav²,

Yazdi³

et al. 2019

bjbabe

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The aim of this study was to investigate the effects of Ferulago angulata and Spirulina platensis extract at 0.1 to 1% (v/v) on the color parameters, survivability of starter cultures and Lactobacillus acidophilus and sensory characteristics in low-fat yogurt during 1, 7, 14 and 21 d. The results showed that by increasing the extract concentration, average values of b* and light intensity (L *) was declined and control, showed the highest lightness during storage. Treatments containing F. angulata extract had a higher a* and b * values and color intensity (C *) in compartion with S. platensis extract. The mean values of total color difference (∆E *) at the first week and last two weeks were higher in the treatments containing S. platensis and F. angulata, respectively. The mean L. bulgaricus count more than St. thermophilus and the mean count of starter cultures in the treatments containing S. platensis extract was significantly higher than F. angulata extract. However, the survivability of starter cultures and L. acidophilus at the end of the refrigerated storage was more than standardized number of bacteria (10 7-10 8 cfu/ml) in yogurt. The color, flavor, consistency and overall acceptability scores of treatments containing S. platensis extract were significantly higher than the F. angulata extract. Therefore, these additives could be used successfully without having detrimental effects on bio-yogurt.

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“…Previous studies showed that adding flowering cherry into yogurt improves LAB growth (16), but adding acanthopanax powder to yogurt prevents LAB growth (17). Some plant materials contain antimicrobial compounds that may affect LAB growth (17).…”

Section: Resultsmentioning

confidence: 99%

“…Fruit juices, powders, and extracts have potential as functional ingredients in the food industry, including the dairy sector (15). The effects of different types of plant materials added as functional ingredients on the quality and antioxidant properties of yogurt have been studied (16,17), but aronia has not been studied in this context.…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice

Nguyen

Hwang

2016

JFN

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We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt. The total polyphenol and flavonoid contents increased proportionally with increasing levels of aronia juice. Antioxidant activity of aronia-containing yogurt was significantly higher than that of the control and increased proportionally with aronia juice concentration. Yogurt with 2% aronia juice had the best taste (P<0.05). Aronia juice may be a useful additive for improving the taste and antioxidant potential of yogurt.

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Quality Characteristics of Yogurt Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage

Cited by 23 publications

References 4 publications

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Color, microbiological and sensory properties of low–fat probiotic yogurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts during cold storage

Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice

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