Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract
Fermented dairy products have long been associated with positive health benefits. The present study was undertaken to evaluate the physicochemical and sensory properties, viable probiotic counts, antioxidant activity and total phenolic content of probiotic yoghurt made by reconstituting of whole mil...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/2/52 |
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| author | El Sayed Hassan Atwaa Magdy Ramadan Shahein El Sayed Abd El-Sattar Hayfa Hussin Ali Hijazy Ashraf Albrakati Ehab Kotb Elmahallawy |
| author_facet | El Sayed Hassan Atwaa Magdy Ramadan Shahein El Sayed Abd El-Sattar Hayfa Hussin Ali Hijazy Ashraf Albrakati Ehab Kotb Elmahallawy |
| author_sort | El Sayed Hassan Atwaa |
| collection | DOAJ |
| description | Fermented dairy products have long been associated with positive health benefits. The present study was undertaken to evaluate the physicochemical and sensory properties, viable probiotic counts, antioxidant activity and total phenolic content of probiotic yoghurt made by reconstituting of whole milk powder in aqueous fennel seed extract. Different concentrations of fennel aqueous seeds extract (2%, 4% and 6% <i>w</i>/<i>v</i>) were used as a substitute for water to reconstitute whole milk powder in formulations of yoghurt as functional additives. Interestingly, the use of aqueous extract of fennel seeds in the reconstituted yoghurt milk did not affect yoghurt composition (moisture, protein, fat and ash contents) compared to plain yoghurt. The titratable acidity significantly decreased after using aqueous fennel seed extract in the yogurt manufacture. In this regard, the titratable acidity value was 0.85 in the control yogurt at the fresh period and 1.14 after 21 days of storage, while this value significantly decreased in the yogurt treatments with 2%, 4% and 6% aqueous fennel seed extract to 80, 0.77 and 0.72, respectively, at fresh period and reached 1.03, 0.96 and 0.94, respectively, after 21 days of storage (<i>p</i> < 0.05). Conversely, the pH values significantly increased (<i>p</i> < 0.05) following the addition of aqueous fennel seed extract in the yogurt manufacture. Moreover, the total phenolic content significantly increased (<i>p</i> < 0.05) from 38.60 (mg GAE/L), in fresh plain yogurt, to 44.80, 53.20 and 64.30 (mg GAE/L), in 2% fennel extract yoghurt (FEY<sub>2</sub>), 4% fennel extract yoghurt (FEY<sub>4</sub>) and 6% fennel extract yoghurt (FEY<sub>6</sub>), respectively. Likewise, the antioxidant activity significantly increased (<i>p</i> < 0.05) from 0.11 (mM TE) in fresh plain yogurt to 0.18, 0.26 and 0.32 (mM TE) in (FEY<sub>2</sub>), (FEY<sub>4</sub>) and (FEY<sub>6</sub>), respectively. The survival of <i>Lactobacillus acidophilus</i>, <i>Streptococcus thermophilus</i> and <i>Bifidobacterium bifidum</i> decreased during storage time in all yoghurt treatments, although it stood at recommended levels for health effects (at least 10<sup>6</sup> cfu/mL in traditional yoghurt). For sensory evaluation, FEY<sub>4</sub> was more acceptable, followed by FEY<sub>6</sub>, FEY<sub>2</sub> and PY, respectively. Collectively, the present study provides useful information about the bioactivity, physicochemical and sensory properties of probiotic yoghurt made from whole milk powder reconstituted in aqueous fennel extract. |
| first_indexed | 2024-03-09T22:00:36Z |
| format | Article |
| id | doaj.art-71a5c83e9b7c4f298a22f0f865e25d6a |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T22:00:36Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-71a5c83e9b7c4f298a22f0f865e25d6a2023-11-23T19:49:53ZengMDPI AGFermentation2311-56372022-01-01825210.3390/fermentation8020052Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel ExtractEl Sayed Hassan Atwaa0Magdy Ramadan Shahein1El Sayed Abd El-Sattar2Hayfa Hussin Ali Hijazy3Ashraf Albrakati4Ehab Kotb Elmahallawy5Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptDepartment of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, EgyptDepartment of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, Zagazig 44519, EgyptDepartment of Family Education, Faculty of Education, Umm Al-Qura University, Makka Al-Mukarama 21955, Saudi ArabiaDepartment of Human Anatomy, College of Medicine, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Zoonoses, Faculty of Veterinary Medicine, Sohag University, Sohag 82524, EgyptFermented dairy products have long been associated with positive health benefits. The present study was undertaken to evaluate the physicochemical and sensory properties, viable probiotic counts, antioxidant activity and total phenolic content of probiotic yoghurt made by reconstituting of whole milk powder in aqueous fennel seed extract. Different concentrations of fennel aqueous seeds extract (2%, 4% and 6% <i>w</i>/<i>v</i>) were used as a substitute for water to reconstitute whole milk powder in formulations of yoghurt as functional additives. Interestingly, the use of aqueous extract of fennel seeds in the reconstituted yoghurt milk did not affect yoghurt composition (moisture, protein, fat and ash contents) compared to plain yoghurt. The titratable acidity significantly decreased after using aqueous fennel seed extract in the yogurt manufacture. In this regard, the titratable acidity value was 0.85 in the control yogurt at the fresh period and 1.14 after 21 days of storage, while this value significantly decreased in the yogurt treatments with 2%, 4% and 6% aqueous fennel seed extract to 80, 0.77 and 0.72, respectively, at fresh period and reached 1.03, 0.96 and 0.94, respectively, after 21 days of storage (<i>p</i> < 0.05). Conversely, the pH values significantly increased (<i>p</i> < 0.05) following the addition of aqueous fennel seed extract in the yogurt manufacture. Moreover, the total phenolic content significantly increased (<i>p</i> < 0.05) from 38.60 (mg GAE/L), in fresh plain yogurt, to 44.80, 53.20 and 64.30 (mg GAE/L), in 2% fennel extract yoghurt (FEY<sub>2</sub>), 4% fennel extract yoghurt (FEY<sub>4</sub>) and 6% fennel extract yoghurt (FEY<sub>6</sub>), respectively. Likewise, the antioxidant activity significantly increased (<i>p</i> < 0.05) from 0.11 (mM TE) in fresh plain yogurt to 0.18, 0.26 and 0.32 (mM TE) in (FEY<sub>2</sub>), (FEY<sub>4</sub>) and (FEY<sub>6</sub>), respectively. The survival of <i>Lactobacillus acidophilus</i>, <i>Streptococcus thermophilus</i> and <i>Bifidobacterium bifidum</i> decreased during storage time in all yoghurt treatments, although it stood at recommended levels for health effects (at least 10<sup>6</sup> cfu/mL in traditional yoghurt). For sensory evaluation, FEY<sub>4</sub> was more acceptable, followed by FEY<sub>6</sub>, FEY<sub>2</sub> and PY, respectively. Collectively, the present study provides useful information about the bioactivity, physicochemical and sensory properties of probiotic yoghurt made from whole milk powder reconstituted in aqueous fennel extract.https://www.mdpi.com/2311-5637/8/2/52yoghurt<i>Foeniculum vulgare</i>total phenolicantioxidant activitysensory evaluationhealth effects |
| spellingShingle | El Sayed Hassan Atwaa Magdy Ramadan Shahein El Sayed Abd El-Sattar Hayfa Hussin Ali Hijazy Ashraf Albrakati Ehab Kotb Elmahallawy Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract Fermentation yoghurt <i>Foeniculum vulgare</i> total phenolic antioxidant activity sensory evaluation health effects |
| title | Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract |
| title_full | Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract |
| title_fullStr | Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract |
| title_full_unstemmed | Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract |
| title_short | Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract |
| title_sort | bioactivity physicochemical and sensory properties of probiotic yoghurt made from whole milk powder reconstituted in aqueous fennel extract |
| topic | yoghurt <i>Foeniculum vulgare</i> total phenolic antioxidant activity sensory evaluation health effects |
| url | https://www.mdpi.com/2311-5637/8/2/52 |
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