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Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality. Foods 2023; 12:foods12061219. [PMID: 36981148 PMCID: PMC10048582 DOI: 10.3390/foods12061219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/07/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023] Open
Abstract
The extraction of date syrup produces a large quantity of by-product known as date press cake (DPC). This study aimed to utilize valuable ingredients of the DPC by adding 0 (Control), 2, 4, and 6% (g/100 g) of its powder to drinkable yogurt before fermentation. The physicochemical properties, texture profile, and sensory evaluation of the treated DPC-based drinkable yogurt (DPC drinkable yogurt) were measured after fermentation and 5, 10, and 15 days of storage at 4 °C. The modeling of the most critical quality attributes, i.e., pH, acidity, syneresis, water holding capacity (WHC), viscosity, and color difference (ΔE), was conducted to predict their values based on the DPC percentage and storage period. The DPC drinkable yogurt’s total solids, protein, and fat ranged between 11.19–11.83, 3.10–3.42, and 2.26–2.34%, respectively. Adding 2–6% DPC slightly increased the pH of DPC drinkable yogurt and decreased its acidity (p > 0.05) during storage. Increasing the DPC percent in DPC drinkable yogurt decreased the syneresis value, and WHC increased during storage. The color parameters and viscosity of DPC drinkable yogurt recorded the highest value at the end of the storage period for all treatments and increased steadily with the increase in DPC. The evaluation of the prediction models indicated that the predicted values were close to the actual experimental values for pH (R2 = 0.779), acidity (R2 = 0.973), syneresis (R2 = 0.961), WHC (R2 = 0.989), viscosity (R2 = 0.99), L* (R2 = 0.919), a* (R2 = 0.995), b* (R2 = 0.922), and ΔE (R2 = 0.921). The textural analysis indicated that increasing the concentration of DPC in the DPC drinkable yogurt increased hardness (g), springiness, cohesiveness, and gumminess and decreased adhesiveness and resilience during cold storage. The evaluation of sensory acceptance during the cold storage of the DPC drinkable yogurt was conducted by 30 expert panelists. Each panelist received four cups of 10 mL drinkable yogurt treatments at 5–10 °C. The evaluation results indicated that adding 2% of DPC was closest in overall sensory acceptability to the control sample (p < 0.05). This study revealed the potential use of DPC in drinkable yogurt as a natural, functional, and low-cost ingredient to improve the fiber content, physicochemical properties, and overall acceptability. Therefore, the fermented DPC-based yogurt drink has the potency to be a practical, value-added, and novel alternative to dairy-based yogurt.
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Helal A, Cattivelli A, Conte A, Tagliazucchi D. In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt. Molecules 2022; 27:6843. [PMID: 36296436 PMCID: PMC9607598 DOI: 10.3390/molecules27206843] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/06/2022] [Accepted: 10/08/2022] [Indexed: 10/13/2023] Open
Abstract
Yogurt is considered one of the most popular and healthy dairy products, and has been exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was added to yogurt as a functional ingredient to produce coffee-fortified yogurt. Total phenolic compounds, antioxidant activity and individual hydroxycinnamic acids have been identified and quantified through mass spectrometry. The results from coffee-fortified yogurt were compared with fermented coffee and plain yogurt. Coffee-fortified yogurt had higher total phenolic content and antioxidant activity compared to plain yogurt. However, the total phenolic compounds found in coffee-fortified yogurt represented only 38.9% of the original content in coffee. Caffeoylquinic acids were the most abundant phenolic compounds in coffee. Fermented coffee and coffee-fortified yogurt displayed lower amounts of individual phenolic compounds with respect to coffee (69.8% and 52.4% of recovery, respectively). A protective effect of the yogurt matrix on total and individual coffee phenolic compounds has been observed after in vitro digestion, resulting in a higher bioaccessibility in comparison with digested fermented coffee. Moreover, coffee-fortified yogurt showed the highest antioxidant values after digestion. These findings clearly demonstrate that coffee-fortified yogurt can be considered a significant source of bioaccessible hydroxycinnamic acids, besides its health benefits as a fermented dairy product.
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Affiliation(s)
- Ahmed Helal
- Department of Food and Dairy Sciences and Technology, Damanhour University, Damanhour 22516, Egypt
| | - Alice Cattivelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2-Pad. Besta, 42100 Reggio Emilia, Italy
| | - Angela Conte
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2-Pad. Besta, 42100 Reggio Emilia, Italy
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2-Pad. Besta, 42100 Reggio Emilia, Italy
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Jain A, Mehra R, Garhwal R, Rafiq S, Sharma S, Singh B, Kumar S, Kumar K, Kumar N, Kumar H. Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3591-3599. [PMID: 35875238 PMCID: PMC9304454 DOI: 10.1007/s13197-022-05364-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/18/2021] [Accepted: 01/10/2022] [Indexed: 06/15/2023]
Abstract
The beet-root (Beta vulgaris) and whey powder together, can potentially use as a multifunctional ingredient in the manufacturing of the "Popsicles", due to their biochemical composition that can enhance the concentration of bioactive compounds. In the present study, beet-root juice concentrates were prepared at different time/temperature treatments viz 45 °C, 55 °C, and 65 °C for 120, 80 and 45 min. The effect of different time/temperature treatments on physicochemical composition, colour, antioxidant activity (%), bioactive compounds, spectral data and sensory acceptance were evaluated. The physicochemical parameters of popsicles (PTI, PT2, PT3) including protein, total phenols, betalain, radical scavenging activity %, colour and melting values were significantly affected (p ≤ 0.05) by the different time/temperature treatments. The concentration of betalain and protein in all the popsicles ranged from 1134 to 1299 mg/L and 1.92 to 1.54 g/100 g respectively. The reduction of bioactive components viz betacyanins, betaxanthins, betanin, oxalic and syringic acid was also observed in popsicle (PTI) as compared to control. Furthermore, popsicle (PT1) was prepared with beet-root juice concentrated at 45 °C showed maximum sensory acceptance. The physicochemical and organoleptic attributes of processed popsicles encourage the commercial usage of whey powder and concentrated beetroot juice.
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Affiliation(s)
- Aayushi Jain
- Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan India
| | - Rahul Mehra
- Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan India
| | - Renu Garhwal
- Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan India
| | - Shafiya Rafiq
- Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan India
| | - Seema Sharma
- Department of Food Technology, Jaipur National University, Jaipur, India
| | - Barinderjit Singh
- Department of Applied Agriculture, Central University of Punjab, Bathinda, India
| | - Shiv Kumar
- Department of Food Science and Technology, Institute of Hotel Management, Maharishi Markandeshwar University, Mullana, Ambala, Haryana India
| | - Krishan Kumar
- Department of Food Technology, Eternal University, Baru Sahib, Himachal Pradesh India
| | - Naveen Kumar
- Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan India
| | - Harish Kumar
- Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan India
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Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt. Foods 2021; 11:foods11010079. [PMID: 35010204 PMCID: PMC8750935 DOI: 10.3390/foods11010079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/24/2021] [Accepted: 12/27/2021] [Indexed: 12/29/2022] Open
Abstract
Bright-red Laird’s Large tamarillo is a unique and under-utilised fruit that is a dietary source of carotenoids, vitamins C and E, and dietary fibre. The effects of the addition of freeze-dried tamarillo powder (5–15%) to milk and yoghurt starter either before (PRE) or after (POS) fermentation on physicochemical properties were examined. Using LC-MS and GG-MS, nutrient and volatile contents of tamarillo yoghurt were also examined. The addition of tamarillo prior to fermentation was associated with a more yellow colour and higher concentrations of tocopherol compared to when tamarillo was added after fermentation. Higher elastic modulus, PUFAs, pro-vitamin A content, and vitamin C retention were observed for POS than PRE. All tamarillo yoghurts showed improvement in syneresis, lower lactose content, and higher concentrations of antioxidant vitamins than the commercial premium-assorted fruits yoghurt from New Zealand Food Composition Data. Yoghurt fortified with tamarillo powder offers the potential for the development of a high-value nutritional product that could be a good source of vitamin C and a source of vitamin E and β-carotene, and maintain the volatiles that give tamarillo its distinctive flavour.
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Pimpley VA, Maity S, Murthy PS. Green coffee polyphenols in formulations of functional yoghurt and their quality attributes. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12813] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Vaibhavi A Pimpley
- Spice and Flavour Science Department CSIR‐Central Food Technological Research Institute Mysuru Karnataka 570020India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad Uttar Pradesh 201002 India
| | - Supriya Maity
- Spice and Flavour Science Department CSIR‐Central Food Technological Research Institute Mysuru Karnataka 570020India
| | - Pushpa S Murthy
- Spice and Flavour Science Department CSIR‐Central Food Technological Research Institute Mysuru Karnataka 570020India
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