Abstract
The research was aimed to study the effect of the addition of Osmo‐air‐dried mulberry (TSS 29.33%) in yoghurt on syneresis and a bioactive component of yoghurt. Two types of yoghurts, with or without Osmo‐dried mulberry, were developed using standard culture (Streptococcus thermophilus and Lactobacillus bulgaricus), and changes at refrigerated temperature (<5°C) were studied. Fruit yoghurt showed high total soluble solids (TSSs) and low‐fat content (dry basis) (17.67% and 11.84%) compared with normal yoghurt (9.5% and 17.21%). The addition of fruits increased the ascorbic acid (0.77 to 5.96 mg/100 g yoghurt), anthocyanins content (0 to 7.9 mg/100 g yoghurt), total phenol content (TPC) (6.63 to 68.03 mg GAE/100 g yoghurt), and antioxidant activity (20.73% to 47.6% radical scavenging activity) in yoghurt. During 18 days of storage at refrigerated condition (<5°C), the acidity of all samples increased, while pH decreased. Syneresis increased with a storage period in control samples while fruit incorporated yoghurt showed decreased syneresis with time. The viability of lactic acid bacteria (LAB) count went on decreasing at similar rates for both with and without the Osmo‐dried mulberry incorporated yoghurt. There is an ample opportunity for utilization of Osmo‐air‐dried mulberry in yoghurt to prevent syneresis during storage with increased bioactive components.
Highlights
Yoghurt is a dairy-based product, which popularity is increasing day by day due to its nutritional and therapeutic characteristics (Nazni & Komathi, 2014; Yousef, Nateghi, & Azadi, 2013)
The results were expressed as mg of gallic acid equivalents (GAE) per 100 g of sample
Results were expressed as mg of cyanidin-3-O- glucoside equivalents (CGE) per 100 g
Summary
Yoghurt is a dairy-based product, which popularity is increasing day by day due to its nutritional and therapeutic characteristics (Nazni & Komathi, 2014; Yousef, Nateghi, & Azadi, 2013). Its utilization is limited to silkworm and feed (Mehla, Patel, & Tripathi, 1987) It is rich in anthocyanin and other bioactive components, which may provide beneficial health-promoting properties (Kako, 2012; Kao, 2003). Whey separation (syneresis) is the expulsion of whey from three- dimensional networks, which become visible on the surface (Lucey, Munro, & Singh, 1997; Prothon et al, 2001) This results in short shelf-life of yoghurt due to lack of body and texture. It is necessary to prevent syneresis and increase the health benefits of The research aimed to utilized the under-rated mulberry fruit (in context to Nepal) as a potential source of bioactive components in yoghurt and to minimize syneresis. This research was designed to study the stability and phytochemicals of Osmo-dried mulberry incorporated yoghurt
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