Abstract
This study examined the quality properties of black tea yogurt (BTY) enhanced with black tea syrup at various concentrations (0, 2, 4, 6, 8%) during 18 h of fermentation on the physicochemical characteristics and antioxidant properties with sensory acceptance tests. The total soluble solids and pH of the yogurt decreased rapidly until 6 h and then decreased slightly to 18 h of fermentation. The total polyphenol and total flavonoid contents of BTY increased significantly until 6 h of fermentation in a concentration-dependent manner and then increased slightly until 18h of fermentation. The antioxidant activities of BTY, which were assessed using 1,1-diphenyl-2-picryl hydrazyl (DPPH) and 2,2-azinobis-(3-ethylbenozothiazoline-6-sulfonic acid) (ABTS), also showed similar patterns, compared to the antioxidant components, in the following order: BTY8 ＞ BTY6 ＞ BTY4 ＞ BTY2 ＞ BTY0. The consumer acceptance test (n=100) showed that the overall acceptance, texture acceptance, and taste acceptance of BTY4, BTY6, and BTY8 were significantly higher than BTY2 and BTY0. The purchase intentions of BTY had also shown similar patterns of the overall acceptance and taste acceptance. These results suggest that BTY6 and BTY8 have similar consumer acceptance, and the pH value was lower than 4.60 at 12 hr of fermentation. Therefore, the optimal preparation condition for BTY6 is 12 hr of fermentation, even though the antioxidant properties of BTY increased in proportion to concentration.
Published Version
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