Effect of manganese sulfate and vitamin B12 on the properties of physicochemical, textural, sensory and bacterial growth of set yogurt

Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B9 ), biotin (B7 ), and vitamin D3

BACKGROUND

The aim of this study was to investigate the effects on some physicochemical properties and starter cultures of yogurts enriched with vitamins at different concentrations during storage. For this purpose, yogurt was produced by adding the vitamins folic acid (B9 ), biotin (B7 ), and vitamin D3 in different concentrations to sheep and cow milk and stored at 4 °C. Physicochemical analyses and microbiological analyses were performed for each group of yogurt on days 0, 7, 14, and 21.

RESULTS

There was no significant difference (P > 0.05) between the groups in pH and titration acidity (%) during storage. It was determined that in the yogurts produced from sheep milk, the groups enriched with vitamins had a higher number of L. bulgaricus than the control group on the 7th day of storage. Moreover, the groups containing vitamin D3 exhibited a higher Lactobacillus bulgaricus count on the 21st day of storage. The highest L. bulgaricus counts on the 7th day in yogurts produced from cow's milk were observed in groups containing 0.5 mL of vitamin B9 and B7 . No mold or yeast growth was observed during storage in any of the yogurt groups made from cow and sheep milk.

CONCLUSION

In conclusion, it was determined that the enrichment of yogurt with vitamins B7 , B9 , and D3 did not adversely affect the quality of the yogurt; rather, it improved. We recommend that yogurt enriched with micronutrients be studied economically, and mass production should be initiated by yogurt companies as soon as possible. © 2023 Society of Chemical Industry.

Current Advantages in the Application of Microencapsulation in Functional Bread Development

Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer demand for healthier food has resulted in the growth of studies focused on bread fortification with bioactive ingredients (i.e., vitamins, prebiotics, and vegetable extracts). However, the baking process leads to the reduction (or even lessening) of the added substance. In addition, the direct inclusion of bioactive compounds and additives in bread has other limitations, such as adverse effects on sensory characteristics and undesirable interaction with other food ingredients. Encapsulation allows for overcoming these drawbacks and at the same time improves the overall quality and shelf-life of bread by controlling the release, protection, and uniform distribution of these compounds. In the last ten years, several studies have shown that including micro/nano-encapsulated bioactive substances instead of free compounds allows for the enrichment or fortification of bread, which can be achieved without negatively impacting its physicochemical and textural properties. This review aims to identify and highlight useful applications in the production of new functional bread through encapsulation technology, summarizing the heath benefit and the effect of microcapsule inclusion in dough and bread from a technological and sensory point of view.

The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it

In this study, the effect of grape seed protein hydrolysate (GPH) on the physicochemical and sensory properties of stirred yogurt was evaluated. At first, the antioxidant properties and degree of hydrolysis (DH) of GPH were determined using the microbial protease enzymes (alcalase and flavourzyme), the results showed that alcalase enzyme can produce GPH with higher DH and antioxidant properties (p < .05). Also, increasing the hydrolysis time had a positive effect on these properties (p < .05). The DH, free radical scavenging DPPH, and ferric reducing power for GPH by alcalase at 30 min was 21.51%, 88.68%, and 0.33 μmol ferrous/ g, respectively. Therefore, this treatment was used for further experiments. In the next part, the mentioned GPH was added to the stirred yogurt with three concentrations (0.5, 1.5, and 1.5%) and physicochemical properties and viability of Lactobacillus casei and sensory properties were measured during 15 days of storage. The results showed that the GPH treatment had higher pH, viscosity, and texture firmness and less acidity and syneresis compared with the control sample (p < .05). Also, in these samples, the decreasing trend of L. casei viability was slower than the control treatment during the storage period (p < .05). In most parameters, better results were observed with increasing the concentration GPH and all the treatments were acceptable in terms of sensory properties. Therefore, by producing yogurt containing GPH, a new functional food can be provided for consumers of dairy products, which in addition to the desired taste, good nutritional properties can be also achieved from its consumption.