Abstract
The effects of the addition of Fuzhuan brick‐tea (FZT) on the sensory characteristics, physicochemical quality, lactic acid bacteria content and antioxidant activity of yoghurt were evaluated. The results demonstrated that FZT was compatible with yoghurt and slightly improved the β‐galactosidase and proteolytic activity. Fuzhuan brick‐tea significantly reduced syneresis, improved the viscosity and total numbers of Streptococcus thermophilus and Lactobacillus acidophilus. The antioxidant activity, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity, hydrogen peroxide scavenging activity, inhibition of lipid peroxidation (ILP) and Fe2+ chelating activity of FZTY were significantly higher than those of the control and positively correlated with the concentration of FZT.
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