Development of probiotic yogurt containing red beet extract and basil seed gum; techno-functional, microbial and sensorial characterization. (October 2020)

• Record Type: Journal Article
• Authors: Ghasempour, Zahra; Javanmard, Neda; Mojaddar Langroodi, Ali; Alizadeh-Sani, Mahmoud; Ehsani, Ali; Moghaddas Kia, Ehsan
• Is Part Of: Biocatalysis and agricultural biotechnology. Number 29(2020)
• Publication Date: 2020-10
• Subjects: Basil seed gum -- Red beet extract -- Yogurt -- Lactobacillus paracasei -- Antioxidative characteristics; Agricultural biotechnology -- Periodicals; Enzymes -- Biotechnology -- Periodicals; 660.6
• DOI: 10.1016/j.bcab.2020.101785
• Languages: English
• ISSNs: 1878-8181

Abstract

Abstract: The use of plant extracts containing nutraceutical compounds is a burgeoning approach to the fortification of dairy products. Betalains are water soluble pigments of red beet which have functioned as an antioxidant and colorant substance in food. The current study aimed to investigate the simultaneous usage of basil seed gum (BSG: 0.2/0.4%) and red beet extract (RBE: 0.1/0.2%)in probiotic yogurt formulations. The probiotic viability in MRS-vancomycin agar, post-acidification rate through pH measurement, viscosity using Brookfield viscometer, antioxidative properties through DPPH free radical scavenging method and sensorial characteristics were evaluated in bio-yogurts during 21 days of storage time. Trend of pH decrement was more pronounced in samples containing higher amount of BSG 0.4% and supplemented with of 0.1% RBE. The results revealed the highest probiotic viability, ‏10 8 ‏ CFU/g, in samples containing ‏0.4% BSG. The specimens containing 0.4% BSG and 0.2% RBE exhibited 60% antioxidant activity. Furthermore, the viscosity of the yogurt samples increased up to ~5000 cp with the usage of BSG. The panelists favored samples containing 0.2% BSG and 0.1% RBE. Overall, we introduce a novel dairy formulation containing 0.4% BSG and 0.1% RBE, which led to improved probiotic viability, antioxidant activity, and textural properties in yogurt. Highlights: Red beet extract and basil seed gum were formulated in probiotic yoghurt. Basil seed gum usage improved viscosity and probiotic proliferation. Red beet extract and basil seed gum usage enhanced antioxidant capacity of probiotic yoghurt.