The influence of vegetable puree containing carotenoids on the nutrient composition and structure of milk yoghurt

Abstract

The aim of this study was to develop technology to produce a mashed pumpkin yoghurt rich in b-carotene and to check its physicochemical properties and nutritional values. The structural and mechanical properties of the yoghurt product, as well its basic nutrient content and antioxidant activity, were studied. Yoghurt fortified with pumpkin puree has the potential to normalise the commensal intestinal microbiota and has potential as a dietary health supplement. The experimental yoghurt samples that were produced had physicochemical properties comparable to commercially produced yoghurt: the pumpkin-supplemented samples contained 4.5% fibre, 8.5 mg/100 g vitamin C and 8.9 mg/100 g b-carotene.Keywords Raw vegetables, Pumpkin, Yoghurt, Micronutrients, b-carotene, Fibre. INTRODUCTIONDairy products are very nutritious and valuable because they contain essential micronutrients. In modern society, yoghurt is quite popular and many products contain a wide range of additives, thus offering consumers a wide choice. An integral part of most yoghurts is the presence of live lactic acid bacteria, which have the potential to contribute beneficially to gastrointestinal health. Raw vegetables rich in complex macro-and micronutrients and fibre cleanse the human body and normalise the fluid balance (Sutton et al. 2014). Regular consumption of vegetables helps to prevent various diseases (Bhat and Al-Daihan 2014;Kao et al. 2014). Despite their usefulness as vegetable fillers, a number of yoghurt additives especially fruits and berries have not found broad applications in food products (Miranda et al. 2011). To improve product quality, it is better to use natural sources of vitamins, such as raw vegetables or fruits as additives, as these are easily available due to the wide range of agricultural produce worldwide.The use of raw vegetables materials as additives to food products is gaining prominence.Creating a functional food with plant ingredients will not only meet human needs in terms of basic nutrients and energy but also enrich the active ingredients present in such foods (Ivanov and Rashevskaya 2011). Pumpkin belongs to a healthy and functional food group that is rich in phenolic compounds (flavonoids and phenolic acids), carotenoids and vitamins. The low energy value of pumpkin-based diets may help to reduce blood glucose levels, thus potentially offering antidiabetic properties for products containing pumpkin (Jin et al. 2013). Consumption of carotenoids has been shown to reduce the risk of degenerative and cardiovascular diseases, cataracts and macular degeneration, and also helps to prevent some types of cancer (Provesi et al. 2011).Pumpkin also contains a number of macroand microelements (Rakcejeva et al. 2011), as well as dietary fibre, that can help to reduce the risk of coronary heart disease, provide optimal digestion and reduce the risk of cancer of the cardiovascular and the digestive systems. Another ingredient found in pumpkin, pectin, has been reported to protect the mucous membrane of the gastrointestinal tract...

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

“…Similar results were observed by Guz et al . () who tested pumpkin puree to fortify yoghurt. Those authors explained their observation with the fact that plain yoghurt is characterised by small clusters of air bubbles and a smooth gel‐like texture, while pumpkin‐fortified yoghurt had a better structure with a reduced tendency for serum separation.…”

“…Moreover, with the aim of enriching yoghurt with antioxidant molecules, the influence of fruit pulp addition has been evaluated on the nutrient composition and structure of milk yoghurt (Guz et al . ; Jaster et al . ).…”

“…To this purpose, different bioactive ingredients extracted from Agaricus blazei, Ascophyllum nodosum, Ganoderma lucidum, Plukenetia volubilis and Spirulina platensis (O'Sullivan et al 2016;Barkallah et al 2017;Corrêa et al 2018;Vanegas-Azuero and Guti errez 2018) have been recently added to yoghurt. Moreover, with the aim of enriching yoghurt with antioxidant molecules, the influence of fruit pulp addition has been evaluated on the nutrient composition and structure of milk yoghurt (Guz et al 2018;Jaster et al 2018).…”

Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt

“…The microstructure of yogurt samples was performed with an optic microscope equipped with a digital camera (DME Leica Microsystems, Wetzlar, Germany). A dilution of sample (1 g in 5 mL of distilled water) was prepared, and one drop was placed between a slide and a coverslip according to Guz et al ().…”

Study of starter cultures in biotechnology of medical and preventive nutrition products

“…The choice of starter depends on the organoleptic and rheological properties of the finished product. The main component of starter cultures for all dairy products are lactic acid bacteria, which during the fermentation process transformerait lactose, proteins, salts and other components of milk in the aroma and flavor compounds, causing sensory characteristics and inhibiting the development of pathogenic microflora in the formation of lactic acid and reduce the pH [8,9].…”