Interaction of probiotic activity, antioxidative capacity, and gamma‐ amino butyric acid ( GABA ) in chestnut milk‐fortified yogurt

Abstract

As a novel functional dairy product, yoghurt was produced from mixtures of skimmed milk and chestnut milk using probiotic culture. The survival of probiotic bacteria, antioxidant capacity, total phenolic content, and gamma- amino butyric acid (GABA) of the samples were determined. Results showed that sample with chestnut milk 100% contained a higher dry matter, fat, carbohydrate, and caloric value and lower vitamin C, and E contents. Samples had high K, Ca, P, Na and Na values. Probiotic bacteria were capable of growing well and over the recommended therapeutic value in yoghurt with fortified chestnut milk. The yoghurt samples showed excellent 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) and 2, 2´-diphenyl-1-picrylhydrazyl radicals scavenging activities as well as ferric reducing antioxidant power. However, it was found that as the chestnut milk ratio of samples increased, the antioxidant capacity values increased. GABA values of samples varied from 0.31 to 2.43 mg 100 g-1. According to hierarchical cluster analysis, the samples with 20, 30, 40 and 50 % chestnut milk had similar compositional properties.