Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt
Frozen yogurts contain yogurt culture bacteria, which might impart health benefits to their consumers. Global frozen yogurt market sales are expected to grow by 4.8% by 2028, which represents an important opportunity for the industry, consumers and researchers. Polyphenols are metabolites found in p...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/5/808 |
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| author | Roberto Cedillos Ricardo S. Aleman Ryan Page Douglas W. Olson Charles Boeneke Witoon Prinyawiwatkul Kayanush Aryana |
| author_facet | Roberto Cedillos Ricardo S. Aleman Ryan Page Douglas W. Olson Charles Boeneke Witoon Prinyawiwatkul Kayanush Aryana |
| author_sort | Roberto Cedillos |
| collection | DOAJ |
| description | Frozen yogurts contain yogurt culture bacteria, which might impart health benefits to their consumers. Global frozen yogurt market sales are expected to grow by 4.8% by 2028, which represents an important opportunity for the industry, consumers and researchers. Polyphenols are metabolites found in plants which have antioxidant and anti-inflammatory properties and might prevent chronic diseases such as cancer, diabetes and cardiovascular diseases. The objective of this study was to elucidate the effect of the polyphenol hesperidin on the physico-chemical, microbiological and sensory characteristics of frozen yogurts. Hesperidin was incorporated into frozen yogurt at three concentrations (125, 250 and 500 mg/90 g of product), while yogurt with no hesperidin was used as a control. The viscosity and overrun of the frozen yogurt were analyzed on day 0. The hardness, pH, color and <i>Lactobacillus bulgaricus</i> and <i>Streptococcus thermophilus</i> counts were determined after 0, 30 and 60 d. The melting rate was determined at 60 and 90 min after 0, 30 and 60 d. The bile and acid tolerances of both <i>S. thermophilus</i> and <i>L. bulgaricus</i> were measured after 7 and 60 d. A hedonic scale of nine points was used to measure sensory attributes. Data were analyzed at α = 0.05 with an ANOVA with Tukey’s adjustment, and McNemar’s test was used to analyze purchase intent. Hesperidin did not influence the pH, overrun or microbial characteristics. Polyphenol addition compared to the control decreased the melting rate but increased the hardness and bile tolerance of <i>L. bulgaricus</i>, as well as the L* and b* values. The sensory characteristics were not influenced by the lowest concentration of hesperidin, as it was not statistically different from the control. Moreover, consumers were interested in purchasing frozen yogurt with added hesperidin after learning about the health claim. This study can assist in the development of a healthier frozen yogurt in an increasingly competitive market. |
| first_indexed | 2024-04-25T00:30:05Z |
| format | Article |
| id | doaj.art-68d728e6a3d648d48f937a770d3acf08 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-25T00:30:05Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-68d728e6a3d648d48f937a770d3acf082024-03-12T16:44:34ZengMDPI AGFoods2304-81582024-03-0113580810.3390/foods13050808Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen YogurtRoberto Cedillos0Ricardo S. Aleman1Ryan Page2Douglas W. Olson3Charles Boeneke4Witoon Prinyawiwatkul5Kayanush Aryana6School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USASchool of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USASchool of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USASchool of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USASchool of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USASchool of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USASchool of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USAFrozen yogurts contain yogurt culture bacteria, which might impart health benefits to their consumers. Global frozen yogurt market sales are expected to grow by 4.8% by 2028, which represents an important opportunity for the industry, consumers and researchers. Polyphenols are metabolites found in plants which have antioxidant and anti-inflammatory properties and might prevent chronic diseases such as cancer, diabetes and cardiovascular diseases. The objective of this study was to elucidate the effect of the polyphenol hesperidin on the physico-chemical, microbiological and sensory characteristics of frozen yogurts. Hesperidin was incorporated into frozen yogurt at three concentrations (125, 250 and 500 mg/90 g of product), while yogurt with no hesperidin was used as a control. The viscosity and overrun of the frozen yogurt were analyzed on day 0. The hardness, pH, color and <i>Lactobacillus bulgaricus</i> and <i>Streptococcus thermophilus</i> counts were determined after 0, 30 and 60 d. The melting rate was determined at 60 and 90 min after 0, 30 and 60 d. The bile and acid tolerances of both <i>S. thermophilus</i> and <i>L. bulgaricus</i> were measured after 7 and 60 d. A hedonic scale of nine points was used to measure sensory attributes. Data were analyzed at α = 0.05 with an ANOVA with Tukey’s adjustment, and McNemar’s test was used to analyze purchase intent. Hesperidin did not influence the pH, overrun or microbial characteristics. Polyphenol addition compared to the control decreased the melting rate but increased the hardness and bile tolerance of <i>L. bulgaricus</i>, as well as the L* and b* values. The sensory characteristics were not influenced by the lowest concentration of hesperidin, as it was not statistically different from the control. Moreover, consumers were interested in purchasing frozen yogurt with added hesperidin after learning about the health claim. This study can assist in the development of a healthier frozen yogurt in an increasingly competitive market.https://www.mdpi.com/2304-8158/13/5/808probioticshesperidinpolyphenolsfrozen yogurtsensory |
| spellingShingle | Roberto Cedillos Ricardo S. Aleman Ryan Page Douglas W. Olson Charles Boeneke Witoon Prinyawiwatkul Kayanush Aryana Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt Foods probiotics hesperidin polyphenols frozen yogurt sensory |
| title | Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt |
| title_full | Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt |
| title_fullStr | Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt |
| title_full_unstemmed | Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt |
| title_short | Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt |
| title_sort | influence of hesperidin on the physico chemical microbiological and sensory characteristics of frozen yogurt |
| topic | probiotics hesperidin polyphenols frozen yogurt sensory |
| url | https://www.mdpi.com/2304-8158/13/5/808 |
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