Effect of Fuzhuan brick-tea addition on the quality and antioxidant activity of skimmed set-type yoghurt

被引：37
作者：
Liu, Dong [1 ]
机构：
[1] Anqing Vocat & Tech Coll, Dept Food Proc Technol, Anqing 246003, Peoples R China
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2018年 / 71卷
关键词：
Fuzhuan brick-tea; Yogurt; Probiotics; Antioxidant activity; Physicochemical quality; LACTIC-ACID BACTERIA; DELBRUECKII SUBSP BULGARICUS; FERMENTED CAMELLIA-SINENSIS; REFRIGERATED STORAGE; RHEOLOGICAL PROPERTIES; SENSORY PROPERTIES; NONFAT YOGURT; MILK; EXTRACTS; CONSTITUENTS;
D O I：
10.1111/1471-0307.12395
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of the addition of Fuzhuan brick-tea (FZT) on the sensory characteristics, physicochemical quality, lactic acid bacteria content and antioxidant activity of yoghurt were evaluated. The results demonstrated that FZT was compatible with yoghurt and slightly improved the -galactosidase and proteolytic activity. Fuzhuan brick-tea significantly reduced syneresis, improved the viscosity and total numbers of Streptococcus thermophilus and Lactobacillus acidophilus. The antioxidant activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, hydrogen peroxide scavenging activity, inhibition of lipid peroxidation (ILP) and Fe2+ chelating activity of FZTY were significantly higher than those of the control and positively correlated with the concentration of FZT.
引用
收藏
页码：22 / 33
页数：12
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