The Effect of Pineapple Addition at Different Rates to Sheep Yoghurt on Antioxidant Activity, 5-Hydroxymethylfurfural (HMF) Content, and ABT-2 Probiotic Culture Growth

Abstract

In the present study, the effect of adding pineapple at different rates to sheep yoghurt produced using ABT-2 culture on antioxidant activity, total phenolic compound amount, and 5-hydroxymethylfurfural (HMF) content was investigated. In addition, the effect of pineapple addition at different rates and storage periods on physicochemical analyses (total solids, fat, protein, ash, viscosity, pH, and titratable acidity values), growth of ABT-2 probiotic cultures (Streptococcus salivarius subsp. thermophilus, Bifidobacterium sp., Lactobacillus acidophilus), and sensory evaluation in the experimental sheep yoghurt samples were examined. It was determined that the addition of pineapple to sheep yoghurt samples produced with ABT-2 probiotic culture had a very significant effect (p

Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurts

“…During the storage period, the amount of TPC decreased. Terzioğlu et al (2022) found that the amount of TPC in the yoghurt samples supplemented with pineapple puree ranged from 15.55 mg GAE/100 g to 30.53 mg GAE/100 g and that the amount of TPC increased with the addition of fruit.…”

“…On the other hand, acetaldehyde, the characteristic aroma compound of yoghurt, can be masked by the addition of fruit (Terzioğlu and Bakirci, 2023). It is also reported that the addition of fruit sugar to yoghurt contributes to the formation of HMF, which is one of the advanced products of the Maillard reaction and proved to be a genotoxic compound (Terzioğlu et al, 2022). Being a rich source of potassium and dietary fibre, banana plays an important role in maintaining cardiovascular health (Falcomer et al, 2019).…”