3/18/2023 0 Comments Isoburn strawberry powderIn addition, the formation of an established yogurt matrix occurs due to anionic interactions with calcium ions (Ca 2+), which promote the interpenetration of hydrated pectin chains in the protein network. It has been shown that, at a low pH (≤4.5), pectin is absorbed by electrostatic interactions on the surface of the casein micelle, in areas rich in carboxylic groups. Regarding the total dietary fiber content-including pectic substances-the addition of 0.4% of AP increased the dietary fiber content to 0.25%, while the addition of 1% of AP increased the dietary fiber content to 0.63%. All spectrophotometric determinations were performed on a spectrophotometer UV-1900 (Shimadzu, Tokyo, Japan). All reagents used in this study were of analytical grade. Ethanol, n-hexane, methanol, sodium carbonate, diethyl ether, acetonitrile, chloroform, citric acid, potassium iodide, sodium thiosulfate, sodium hydroxide and potassium hydroxide-provided by Chemapol (Prague, Czech Republic)-were used. Folin–Ciocalteu phenol reagent was provided by Chem-Lab NV (Zedelgem, Belgium). Aluminum chloride hexahydrate and the standard compounds (gallic acid (GA) and quercetin (QE)), were provided by Sigma-Aldrich (St. ![]() The 6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (Trolox) and the 1,1-diphenyl-2-picrylhydrazyl-hydrate (DPPH) were provided by Alpha Aesar (Haverhill, MA, USA). ![]() bulgaricus, Lactobacillus acidophilus and Bifidobacterium (YAB 352B, Sacco, Italy). Freeze-dried, direct vat set (FD-DVS) yogurt starter culture contains Streptococcus thermophilus, Lactobacillus delsbrueckii subsp. Skimmed milk powder containing 35% protein, 50% lactose and 1% fat, according to the information on the label, was purchased from Inlac, Republic of Moldova. Golden Delicious apples were harvested during September 2021 from AgroProduct, Colicauti commune, Briceni, Republic of Moldova (48☁8′36″ N 27☈′54″ E), which has orchard plantations of apples over 200 ha. The analysis of the sensory and textural parameters of the yogurt during storage (1–20 days) demonstrated that samples with AP in proportions of 0.6–0.8% were evaluated with the highest score. The AP content greatly influenced the yogurt’s quality, with the information analysis value for the overall acceptability being 0.965 bits. ![]() The influence of the AP content and the storage period on the textural characteristics and the overall acceptability of the yogurt samples were analyzed by the mutual information method. The addition of AP improved the textural properties of the yogurt during storage (20 days) and led to a significant reduction in syneresis. The increase in the total dietary fiber content of up to 0.63% and in the insoluble fiber of up to 0.14% was attested in this study, as well as a significant increase in antioxidant activity, which correlated to the AP content. AP addition reduces the yogurt fermentation time. The physicochemical composition of AP was determined as follows: dietary fibers-62.73%, including pectin-23.12% and the content of the antioxidant compounds in AP-total polyphenols (728.8 mg GAE/100 g DW), flavonoids (246.5 mg QE/100 g DW), tannins (63.54 mg TAE/100 g DW), carotenoids (4.93 mg/100 g DW) and the ability to inhibit the free radical (2433 µmol TE/100 g DW). The objective was to determine the sensory, physicochemical, textural and antioxidant characteristics of yogurt with the addition of AP powder (0.2–1.0%), during its shelf life. This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices.
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