Effect of Two Combined Functional Additives on Yoghurt Properties
The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (<i>w/v</i>) and in mixture at final concentration of 0.1 and 0.2...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1159 |
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| author | Marek Szołtysik Alicja Z. Kucharska Anna Dąbrowska Tomasz Zięba Łukasz Bobak Józefa Chrzanowska |
| author_facet | Marek Szołtysik Alicja Z. Kucharska Anna Dąbrowska Tomasz Zięba Łukasz Bobak Józefa Chrzanowska |
| author_sort | Marek Szołtysik |
| collection | DOAJ |
| description | The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (<i>w/v</i>) and in mixture at final concentration of 0.1 and 0.2% of both components. Yogurt microflora, pH, and its physicochemical and antioxidant properties were examined over 14 days of storage under refrigerated conditions. Studies showed that both substances can be successfully used in yoghurt production. Yoghurt microflora es. <i>S. thermophilus</i> and <i>Lb. delbrueckii</i> subsp. <i>bulgaricus</i> counts appeared to be higher in samples supplemented with these additives comparing to control yoghurt by 3–8%. More stimulating effect on their growth, especially on <i>S. thermophilus</i>, revealed resistant starch. Addition of this polysaccharide improved also the rheological properties of yogurts, which showed higher viscosity than samples produced without it. Addition of honeysuckle berries preparation significantly influenced the yogurts’ color, giving them deep purple color, and their antioxidant potential. During storage, contents of anthocyanin and iridoid compounds were decreasing, but antioxidant activity in the products remained stable. |
| first_indexed | 2024-03-10T11:11:15Z |
| format | Article |
| id | doaj.art-639636600fc247a48b2affd4c5c39dba |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:11:15Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-639636600fc247a48b2affd4c5c39dba2023-11-21T20:47:20ZengMDPI AGFoods2304-81582021-05-01106115910.3390/foods10061159Effect of Two Combined Functional Additives on Yoghurt PropertiesMarek Szołtysik0Alicja Z. Kucharska1Anna Dąbrowska2Tomasz Zięba3Łukasz Bobak4Józefa Chrzanowska5Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, PolandDepartment of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, PolandDepartment of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, PolandDepartment of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, PolandDepartment of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, PolandDepartment of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, PolandThe aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (<i>w/v</i>) and in mixture at final concentration of 0.1 and 0.2% of both components. Yogurt microflora, pH, and its physicochemical and antioxidant properties were examined over 14 days of storage under refrigerated conditions. Studies showed that both substances can be successfully used in yoghurt production. Yoghurt microflora es. <i>S. thermophilus</i> and <i>Lb. delbrueckii</i> subsp. <i>bulgaricus</i> counts appeared to be higher in samples supplemented with these additives comparing to control yoghurt by 3–8%. More stimulating effect on their growth, especially on <i>S. thermophilus</i>, revealed resistant starch. Addition of this polysaccharide improved also the rheological properties of yogurts, which showed higher viscosity than samples produced without it. Addition of honeysuckle berries preparation significantly influenced the yogurts’ color, giving them deep purple color, and their antioxidant potential. During storage, contents of anthocyanin and iridoid compounds were decreasing, but antioxidant activity in the products remained stable.https://www.mdpi.com/2304-8158/10/6/1159honeysuckle berries extractresistant starchyoghurtantioxidative potential |
| spellingShingle | Marek Szołtysik Alicja Z. Kucharska Anna Dąbrowska Tomasz Zięba Łukasz Bobak Józefa Chrzanowska Effect of Two Combined Functional Additives on Yoghurt Properties Foods honeysuckle berries extract resistant starch yoghurt antioxidative potential |
| title | Effect of Two Combined Functional Additives on Yoghurt Properties |
| title_full | Effect of Two Combined Functional Additives on Yoghurt Properties |
| title_fullStr | Effect of Two Combined Functional Additives on Yoghurt Properties |
| title_full_unstemmed | Effect of Two Combined Functional Additives on Yoghurt Properties |
| title_short | Effect of Two Combined Functional Additives on Yoghurt Properties |
| title_sort | effect of two combined functional additives on yoghurt properties |
| topic | honeysuckle berries extract resistant starch yoghurt antioxidative potential |
| url | https://www.mdpi.com/2304-8158/10/6/1159 |
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