Effect of fortification of set-type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage

被引：31
作者：
Bulut, Menekse [1 ,2 ,3 ]
Tuncturk, Yusuf [4 ]
Alwazeer, Duried [2 ,3 ,5 ]
机构：
[1] Igdir Univ, Fac Engn, Dept Food Engn, TR-76000 Igdir, Turkey
[2] Igdir Univ, Res Ctr Redox Applicat Foods RCRAF, TR-76000 Igdir, Turkey
[3] Igdir Univ, Innovat Food Technol Dev Applicat & Res Ctr, TR-76000 Igdir, Turkey
[4] Van Yuzuncu Yil Univ, Fac Engn, Dept Food Engn, TR-65000 Van, Turkey
[5] Igdir Univ, Fac Hlth Sci, Dept Nutr & Dietet, TR-76000 Igdir, Turkey
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2021年 / 74卷 / 04期
关键词：
Yoghurt; Plant extracts; Fortification; Rheological property; Textural property; STIRRED YOGURT; DIETARY FIBER; GREEN TEA; PHENOLIC-COMPOUNDS; FERMENTED MILK; ANTIOXIDANT; COLOR; VIABILITY; SOY; MICROSTRUCTURE;
D O I：
10.1111/1471-0307.12803
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of yoghurt fortification with rhubarb (RE), grape seed (GSE), thyme (TE), green tea (GTE) and mint (ME) extracts on the physicochemical, rheological, textural and sensory properties during cold storage were investigated. The syneresis value of the extract-fortified yoghurts was higher and the colour was lighter in comparison with control sample. The values of texture parameters such as firmness and consistency in RE and TE samples were higher than of CS, and all extract-fortified samples, except GSE, showed higher cohesiveness and viscosity. The ME-fortified yoghurt was found tastiest with the highest overall appreciable score. These food-agriculture wastes could be valorised for improving the nutritional and textural properties of yoghurt.
引用
收藏
页码：723 / 736
页数：14
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