Effects of ultrasonic processing on the quality properties of fortified yogurt

Abstract

This study evaluated the effect of ultrasonic processing on functional yogurts fortified with banana-resistant starch (BRS) and green papaya powder (GPP). Ultrasonication technology (80% amplitude, 8 min at 20 kHz frequency) was utilized as an alternative to conventional thermal treatment (85 °C, 30 min) to improve functional yogurts' physical and textural properties. A total of 6 set-type yogurt groups were prepared by ultrasonication (UT) and conventional treatment (CT). Based on the textural studies and correlation (Pearson’s) plots, fortified and UT samples were more stiff, firm, sticky, adhesive, and viscous (least elastic) compared to the CT samples. All of the tested yogurts maintained a remarkable number of viable colony counts (≥7.23 log CFU/mL) during the storage. Ultrasonication significantly (p < 0.05) changed the L, a*, and b* color values. The ultrasonic processing reduced whey syneresis and improved the water-holding capacity in fresh and stored yogurts. Further, it retained the fatty acid profile of fortified yogurts. However, ultrasonication negatively affected, i.e., reduced the total polyphenol content and antioxidant activity of yogurts as compared to the conventionally (thermal) treated counterparts. Overall, ultrasound technology can be a potential alternative to thermal treatment for the improved quality and safety of fortified yogurts.