Quality Characteristics and Antioxidant Activity of Yogurt Salad Dressing Added with Lingonberry Powder

Abstract

This study evaluated the quality characteristics and antioxidant activity of yogurt salad dressing, prepared with lingonberry (Vaccinium vitis-idaea L.) powder (0, 1, 3, and 5%). The pH of the yogurt decreased with increasing amounts of lingonberry powder. Moreover, titratable acidity, sugar content, and viscosity increased as the amount of lingonberry powder increased. The lightness (L) value decreased, whereas the redness (a) value increased with increasing amounts of lingonberry powder. The consumer acceptance test revealed no significant difference between the control group and the groups containing 1 and 3% lingonberry powder in terms of color, smell, and overall acceptability. The total polyphenol and total anthocyanin content ranged from 3.99∼26.69 mg gallic acid equivalent/100 g and 0.02∼7.90 mg/100 g, respectively, which increased as the amount of lingonberry powder increased. The antioxidant activity, which was measured by the DPPH radical scavenging assay, superoxide anion radical scavenging activity, and reducing power increased as the amount of lingonberry powder increased. Taken together, addition of up to 3% of lingonberry powder can improve the antioxidant properties of yogurt salad dressing without affecting its sensory qualities.