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https://doi.org/10.15586/ijfs.v36i4.2692
Copy DOIJournal: Italian Journal of Food Science | Publication Date: Oct 19, 2024 |
License type: CC BY-NC-ND 4.0 |
The purpose of the current study was to evaluate the impact of different concentrations of clove extract (CE: 0%, 0.5%, 1.0%, and 2.0%) on the viscoelasticity, viscosity, syneresis, texture, sensory quality, and antioxidant properties of set yogurt up to 21 days in cold storage. The addition of CE enlarged the total suspended solids (TSS) and mineral contents while reducing whey separation. On the other hand, CE existence dropped the consistency index (k) and elastic modulus (G’) of yogurt gels and further lessening was observed with prolonged storage period. Moreover, the textural firmness remained unaffected whereas gels that are more cohesive were attained with integration of CE. Similarly, total phenolics and free radical scavenging activity increased significantly (p < 0.05) by CE supplementation, and amplified lipid oxidation was observed with increased storage time. Addition of CE lowered the lightness (L*) index and manipulated the organoleptic properties whereas the sample with 1% CE showed improvement in texture and flavor; however, the overall acceptability reduced for samples with higher concentration of CE.
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