首页|Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract
Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract
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NSTL
Elsevier
The fortification of yogurt with natural bioactive compounds could improve its nutritional and health potentials. In this study, physicochemical, antioxidant, and sensory qualities of set-type yogurt were fortified with different concentrations (0.0, 0.1, and 0.2 g/100 mL) of argel leaf extract (ALE) during cold storage was assessed. Both ALE and storage time affected the quality of yogurt at different magnitudes (p < 0.05). ALE increased the acidity, lactic acid bacteria (LAB) count, water-holding capacity (WHC), viscosity, a* and b* values, springiness, total phenolic contents (TPC), antioxidant activity, and sensory attributes of yogurt. However, it reduced the yogurt's pH, syneresis, L* value, hardness, gumminess, adhesiveness, and thiobarbituric acid (TBARS) value. All yogurt types displayed the behavior of weak viscoelastic gels (G' ' G '', tan delta < 1) that had a predominantly solid-like behavior and better stability during storage. During storage, pH, LAB counts, syneresis, viscosity, a* and b*, TPC, antioxidant activity, and sensory attributes were reduced, whereas acidity, WHC, L*, a* and b*, gumminess, cohesiveness, and TBARS values were increased (p < 0.05). It was concluded that ALE (0.1 and 0.2 mg/100 mL) can be used as a natural ingredient to develop a functional yogurt with improved physical, nutritional, antioxidant, and sensorial qualities.
NSTL
Elsevier
