Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts
Joint Authors
Tang, Renyong
Lu, Yurong
Hou, Caiyun
Peng, Jiaxuan
Guo, Xiulan
Wang, Wei
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-06-22
Country of Publication
Egypt
No. of Pages
9
Abstract EN
Flos Sophorae extract (FSE) with abundant rutin and Tremella fuciformis polysaccharides (TP) could act as novel natural improvers of low-fat yogurt due to their health benefits and properties of interacting with proteins.
This study attempted to understand how FSE or its combination with TP influences physicochemical, textural, and antioxidant properties of low-fat yogurts.
The results indicated that the low concentrations of FSE (1.2 or 2.4%) increased the antioxidant activity, prompted the S.
thermophilus growth, water holding capacity (WHC), and textural and sensory properties, and shortened the fermentation time, but reduced the rheological properties of yogurts compared with the control.
Co-supplementing appropriate TP with the optimum FSE concentration (2.4%) improved the rheological properties, and further enhanced the S.
thermophilus growth, WHC, textural and antioxidant properties, and sensory scores of yogurts compared with the 2.4% FSE group, with the best effects at 0.4 mg/mL TP.
Taken together, co-supplementation of polyphenols extract FSE with Tremella fuciformis polysaccharides may be an available strategy to optimize health-promoting properties and overcome defects of low-fat yogurts.
American Psychological Association (APA)
Tang, Renyong& Lu, Yurong& Hou, Caiyun& Peng, Jiaxuan& Wang, Wei& Guo, Xiulan. 2020. Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1184605
Modern Language Association (MLA)
Tang, Renyong…[et al.]. Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts. Journal of Food Quality No. 2020 (2020), pp.1-9.
https://search.emarefa.net/detail/BIM-1184605
American Medical Association (AMA)
Tang, Renyong& Lu, Yurong& Hou, Caiyun& Peng, Jiaxuan& Wang, Wei& Guo, Xiulan. Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1184605
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184605