Effect of Two Combined Functional Additives on Yoghurt Properties.

Marek Szołtysik,Józefa Chrzanowska,Tomasz Zięba,Alicja Z Kucharska,Łukasz Bobak,Anna Dąbrowska

doi:10.3390/foods10061159

Abstract

The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (w/v) and in mixture at final concentration of 0.1 and 0.2% of both components. Yogurt microflora, pH, and its physicochemical and antioxidant properties were examined over 14 days of storage under refrigerated conditions. Studies showed that both substances can be successfully used in yoghurt production. Yoghurt microflora es. S. thermophilus and Lb. delbrueckii subsp. bulgaricus counts appeared to be higher in samples supplemented with these additives comparing to control yoghurt by 3–8%. More stimulating effect on their growth, especially on S. thermophilus, revealed resistant starch. Addition of this polysaccharide improved also the rheological properties of yogurts, which showed higher viscosity than samples produced without it. Addition of honeysuckle berries preparation significantly influenced the yogurts’ color, giving them deep purple color, and their antioxidant potential. During storage, contents of anthocyanin and iridoid compounds were decreasing, but antioxidant activity in the products remained stable.

Highlights

In recent years, an increased interest in food products with positive effect on health beyond their nutritional value has been observed
Two functional additives were used in yoghurt production: the extract of honeysuckle berries and resistant starch, which were applied to milk individually and as mixtures in the amount of 0.1 and 0.2%
The fruit preparation, obtained with the yield of 1.6%, was characterized by the high total polyphenols amount (TPC) 31.10 g expressed as gallic acid equivalents (GAE) 100 g−1 fresh weight (FW)

Summary

Introduction

An increased interest in food products with positive effect on health beyond their nutritional value has been observed Among such food products, much attention has been focused on fermented milk drinks, like yoghurt. Much attention has been focused on fermented milk drinks, like yoghurt Their beneficial properties are attributed to increased protein digestibility, reduced lactose content, antimicrobial activity, and immune system stimulating effect. These products are often enriched with different functional substances for improvement of their rheological or organoleptic properties as well as health promoting effects [1]. Content and composition of bioactive compounds in plants (fruits and vegetables) is significantly influenced by species, cultivar, genotype, environmental conditions, maturity stage and time of harvest, and the subsequent storage conditions [12,13,14,15]

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