The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat

Abstract

The incorporation of cereals in yogurt has recently gained increasing consumer approval, for its high nutritional value and health benefits, all over the world. Following this emerging trend, Tartary buckwheat (TB) was supplemented into yogurt as a natural functional ingredient in order to develop a yogurt with enhanced product characteristics and consumer acceptability. The impact of TB addition on physicochemical properties (pH, acidity, apparent viscosity, etc.) and the viability of lactic acid bacteria in yogurt was investigated. It is found that the TB introduction can reduce the pH, increase the acidity and apparent viscosity, and also greatly boost the bioactivities of yogurt. Response surface analysis demonstrated that yogurt with 8 g of TB, 10 g of sugar, and a fermentation duration of 5 h had the highest overall acceptability, and these cultural conditions were chosen as the best. Furthermore, the TB-added yogurt had not only a better sensory and aroma profile, but also good prospective health advantages when compared to regular yogurt. Our research shows that adding TB to yogurt has a significant positive impact on both overall quality and sensory characteristics, making a compelling case for using TB yogurt and developing new fermented dairy products.

Phytochemistry, Bioactivities of Metabolites, and Traditional Uses of Fagopyrum tataricum

“…In Tartary buckwheat and in its milling fractions, there are, besides the main phenolic compounds, many other secondary metabolites as volatile aromatic compounds, which may appear as well in Tartary buckwheat food products. They are in low concentrations, so it is not expected that they would have any major bioactive impact of some importance, at least such was not reported according to the knowledge of the present authors [ 15 , 16 ].…”

Effect of Adding Essential Oils of Nigella sativa and Thyme on the Yogurt Flavor

“…It led to a decrease in the numbers of bacteria, yeasts and molds due to the presence of various compounds such as polyphenolics and monoterpenes that affect the growth of disease-causing microorganisms, especially gram-positive ones. Ye et al 38 have confirmed that the most important factor and the main determinant of choosing yogurt by consumers is flavor, especially acceptance and preference, especially acetaldehyde. It imparts a wonderful taste and is an attractive nutritional component that is considered the most important in yogurt.…”

Enrichment of camel yogurt using hemp seeds as a rich source of omega 3 and physicochemical evaluation

“…In control, stirring or shaking suddenly causes water to leave the protein network and increases yogurt syneresis (Marand et al ., 2020). The buckwheat had filled empty pores of yogurt protein network and prevented whey from leaking (Ye et al ., 2022). The results investigated that yogurt microstructure containing exopolysaccharides, which caused syneresis reduction and filling of the yogurt microstructure (Marand et al ., 2020).…”