The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/12/1774 |
| _version_ | 1797487537984372736 |
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| author | Yuanyuan Ye Pei Li Jiaojiao Zhou Jiangling He Jie Cai |
| author_facet | Yuanyuan Ye Pei Li Jiaojiao Zhou Jiangling He Jie Cai |
| author_sort | Yuanyuan Ye |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T23:49:08Z |
| format | Article |
| id | doaj.art-d932e8546a774b079d0b14476a0db7cf |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:49:08Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d932e8546a774b079d0b14476a0db7cf2023-11-23T16:38:52ZengMDPI AGFoods2304-81582022-06-011112177410.3390/foods11121774The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary BuckwheatYuanyuan Ye0Pei Li1Jiaojiao Zhou2Jiangling He3Jie Cai4National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, ChinaNational R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaNational R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, ChinaThe 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.https://www.mdpi.com/2304-8158/11/12/1774yogurtTartary buckwheatresponse surface methodologysensory propertyvolatile compound |
| spellingShingle | Yuanyuan Ye Pei Li Jiaojiao Zhou Jiangling He Jie Cai The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat Foods yogurt Tartary buckwheat response surface methodology sensory property volatile compound |
| title | The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat |
| title_full | The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat |
| title_fullStr | The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat |
| title_full_unstemmed | The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat |
| title_short | The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat |
| title_sort | improvement of sensory and bioactive properties of yogurt with the introduction of tartary buckwheat |
| topic | yogurt Tartary buckwheat response surface methodology sensory property volatile compound |
| url | https://www.mdpi.com/2304-8158/11/12/1774 |
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