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
相关论文
共 45 条
  • [31] Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana puree
    Srisuvor, Nutthaya
    Chinprahast, Ninnart
    Prakitchaiwattana, Cheunjit
    Subhimaros, Suwanna
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2013, 51 (01) : 30 - 36
  • [32] Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids
    Sroka, Z
    Cisowski, W
    [J]. FOOD AND CHEMICAL TOXICOLOGY, 2003, 41 (06) : 753 - 758
  • [33] Effects of Adding Apple Polyphenols Before and After Fermentation on the Properties of Drinking Yoghurt
    Sun-Waterhouse, Dongxiao
    Zhou, Jing
    Wadhwa, Sandhya S.
    [J]. FOOD AND BIOPROCESS TECHNOLOGY, 2012, 5 (07) : 2674 - 2686
  • [34] Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp bulgaricus, L-acidophilus, L-paracasei subsp paracasei and Bifidobacterium lactis in fermented milk
    Tabasco, R.
    Paarup, T.
    Janer, C.
    Pelaez, C.
    Requena, T.
    [J]. INTERNATIONAL DAIRY JOURNAL, 2007, 17 (09) : 1107 - 1114
  • [35] Tamime A Y, 2007, YOGHURT SCI TECHNOLO, P535
  • [36] Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing
    Tseng, Angela
    Zhao, Yanyun
    [J]. FOOD CHEMISTRY, 2013, 138 (01) : 356 - 365
  • [37] Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria
    Virtanen, T.
    Pihlanto, A.
    Akkanen, S.
    Korhonen, H.
    [J]. JOURNAL OF APPLIED MICROBIOLOGY, 2007, 102 (01) : 106 - 115
  • [38] Effect of probiotic Lactobacillus casei Zhang on fermentation characteristics of set yogurt
    Wang, Jicheng
    Guo, Zhuang
    Zhang, Qing
    Yan, Liya
    Chen, Yongfu
    Chen, Xia
    Liu, Xiao-Ming
    Chen, Wei
    Zhang, He-Ping
    [J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2010, 63 (01) : 105 - 112
  • [39] Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds
    Wang, Tao
    Jonsdottir, Rosa
    Olafsdottir, Guorun
    [J]. FOOD CHEMISTRY, 2009, 116 (01) : 240 - 248
  • [40] Fungal community associated with fermentation and storage of Fuzhuan brick-tea
    Xu, Aiqing
    Wang, Yuanliang
    Wen, Jieyu
    Liu, Ping
    Liu, Ziyin
    Li, Zongjun
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2011, 146 (01) : 14 - 22
12345