Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria

被引：31

作者：

Alwazeer, Duried ^{[1
]}

Bulut, Menekse ^{[1
,2
]}

Tuncturk, Yusuf ^{[2
]}

机构：

[1] Igdir Univ, RCRAF, Dept Food Engn, Fac Engn, TR-76000 Igdir, Turkey

[2] Van Yuzuncu Yil Univ, Dept Food Engn, Fac Engn, TR-65090 Van, Turkey

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2020年 / 73卷 / 01期

关键词：

Acidification capacity; Reducing capacity; Milk; Plant extracts; Yoghurt bacteria; ANTIOXIDANT; VIABILITY; STORAGE; CHEESE; PH;

D O I：

10.1111/1471-0307.12643

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The acidification and reducing capacities of yoghurt bacteria were evaluated in different plant extract-enriched milk samples. The milk samples enriched with thyme and grape seed extracts exhibited the highest values of acidification capacity for Lactobacillus delbrueckii subsp. bulgaricus (LB) (0.0065 pH unit/min) and Streptococcus thermophilus (ST) (0.0068 pH unit/min). The highest values of reducing capacity were observed in thyme (-0.98 mV/min), grape (-1.92 mV/min) and green tea (-0.75 mV/min)-enriched samples for LB, ST and mixed culture of LB + ST, respectively. The fortification of yoghurt with plant extracts modified the acidification and reducing activities of starters, thus changing the fermentation time and quality attributes of the product.

引用

页码：117 / 125

页数：9

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