Functional and textural properties of vegetable‐fibre enriched yoghurt. (29th October 2018)

• Record Type: Journal Article
• Authors: Yildiz, Eda; Ozcan, Tulay
• Is Part Of: International journal of dairy technology. Volume 72:Number 2(2019)
• Page Start: 199
• Page End: 207
• Publication Date: 2018-10-29
• Subjects: Yoghurt -- Vegetable puree -- Fibre -- Texture -- Functional; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12566
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : In this study, different vegetable‐fibre enriched yoghurts namely control (C), pumpkin (PY), carrot (CY), green pea (GY) and zucchini (ZY), were produced. It was observed that Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts were higher in yoghurts supplemented with vegetable purees, in accordance with the enhanced growth of lactic acid bacteria due to the fibres, phenolic compounds and organic acids present in the vegetables. Furthermore, vegetable puree supplementation affected the pH, titratable acidity, syneresis, colour (L*, a*, b*, ΔE values), texture (firmness, cohesiveness, consistency and viscosity index) and sensorial properties of the yoghurts. Firmness, consistency and viscosity indices were higher in the yoghurt produced with carrot puree, whereas the highest antioxidant capacity was detected in the pumpkin yoghurt, which corresponded to the highest total phenolic, ascorbic acid and total carotenoid contents. The results of the present study could lead to an innovative approach in the functional dairy product market for the development of dairy products enriched with vegetables that have nutritional and potential therapeutic characteristics.