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Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage

Wijesekara, Anuradha and Weerasingha, Viraj and Bannak Gedara, Shishanthi Jayarathna and Priyashantha, Hasitha (2022). Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage. Food Chemistry-X. 14 , 100332
[Research article]

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Abstract

Physicochemical, microbiological, and organoleptic properties were evaluated for probiotic stirred yogurts with plant pigments; 10% Hibiscus, 4% Turmeric, 6% Spinach, and 4% Blue pea, over 14 days at 4. compared to the colorless control. The color of yogurts were stable without sedimentation or adverse effect on physicochemical or sensory properties, although an increase of L* value observed over the storage. The microbial analysis confirmed the viability of probiotics (>9 logs CFU/mL) in all yogurts over the storage. Turmeric added yogurt resulted in the highest b* value, total phenolic content (72.6 mg GAE/L) and sensory score for color, while spinach added yogurt ranked the lowest in flavor at the end of storage. Results demonstrated the color stability of studied plant pigments in stirred yogurt with varying physicochemical and sensory properties. Addition of natural colorant in yogurt is recommended. Improved methods for extracting pigments and their health effects should be further examined.

Authors/Creators:Wijesekara, Anuradha and Weerasingha, Viraj and Bannak Gedara, Shishanthi Jayarathna and Priyashantha, Hasitha
Title:Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage
Series Name/Journal:Food Chemistry-X
Year of publishing :2022
Volume:14
Article number:100332
Number of Pages:9
Publisher:ELSEVIER
ISSN:2590-1575
Language:English
Publication Type:Research article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 2 Engineering and Technology > 211 Other Engineering and Technologies > Food Engineering
(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:Plant pigment, Fermented milk, Color stability, Natural colorant, colored stirred yogurt
URN:NBN:urn:nbn:se:slu:epsilon-p-118021
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-118021
Additional ID:
Type of IDID
DOI10.1016/j.fochx.2022.100332
Web of Science (WoS)000808233300005
ID Code:28608
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:26 Aug 2022 11:52
Metadata Last Modified:29 Sep 2022 09:26

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