Evaluation of cinnammon (Cinnamomum cassia and Cinnamomum verum) enriched yoghurt during refrigerated storage. (1st April 2022)

• Record Type: Journal Article
• Authors: Jiménez-Redondo, N.; Vargas, A.E.; Teruel-Andreu, C.; Lipan, L.; Muelas, R.; Hernández-García, F.; Sendra, E.; Cano-Lamadrid, M.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 159(2022)
• Publication Date: 2022-04-01
• Subjects: No-added sugar -- Fermented milk -- Texture -- Lactobacillus -- Lactococcus; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.113240
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The development of new yoghurt formulations with spices may widen the existing market offer of products matching consumer demands on novel, and " no added sugars " products. The aim of this research was to determine the effect of the addition of Cinnamomum cassia (Cs) and Cinnamomum verum (Cy) powders to sugar-free yoghurt at 0.5% and 1.5% concentrations. Texture, microbial counts, syneresis, color, antioxidant capacity, total phenols and sensory properties (descriptive and afective analysis) were measured at the beginning (T0) and after 30 days of refrigerated storage (T30). The amount of added cinnamon powder affected yoghurt texture and spontaneous syneresis, concluding that formulations with 1.5% cinnamon were not suitable. The addition of 0.5% cinnamon before yoghurt fermentation allowed the proper fermentation by lactic acid bacteria and preserved yoghurt quality parameters, whereas obtaining high scores on consumer acceptability. Viability of lactobacilli decreased at T30, especially for 1.5% enriched yoghurts. Highlights: Cinnamon species affect yoghurt color, microbial counts, syneresis and sensory attributes. Cinnamon content affects yoghurt technological properties and stability. 0.5% cinnamon is a suitable content to develop no-added sugar yoghurts.