Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts
Joint Authors
Dabija, Adriana
Codină, Georgiana Gabriela
Ropciuc, Sorina
Gâtlan, Anca-Mihaela
Rusu, Lăcrămioara
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-05-14
Country of Publication
Egypt
No. of Pages
12
Abstract EN
The milk and yogurt products assortment has expanded by their enhancement with herb extracts, fibres extracted from by-products of the fruit processing industry and also fresh spices.
The aim of the present study was to test to what extent the addition of different herb extracts in yogurt will improve its qualitative characteristics and antioxidant activity.
The aqueous extracts obtained from the four plants are considered in this study, respectively, thistle (Silybum marianum L.), hawthorn (Crataegus monogyna), sage (Salvia officinalis L.), and marjoram (Origanum vulgare L.).
It was examined the effect of aqueous extracts prepared from four herbs (0.25/1%) (w/w) on yogurt’s qualitative characteristics (pH, titratable acidity, syneresis, water holding capacity, antioxidant activity, colour parameters, and rheological parameters) on both one day and 28 days after preparation.
The final results show that the physicochemical and rheological properties of the yoghurt with herb extracts addition were improved compared to the control sample after 28 days of storage.
The best results in terms of antioxidant properties were obtained when marjoram extract (Origanum vulgare L.) was incorporated.
According to the data obtained, the best quality in terms of the physicochemical and rheological properties were in the case of the sample with 0.5% thistle extract (Silybum marianum L.) addition, while from point of view of the nutritional value, the best quality was in the case of the sample with 1% marjoram extract (Origanum vulgare L.) addition.
The present study leads to the conclusion that yogurts enhanced with natural extracts may serve as functional food products, with significant health benefits.
American Psychological Association (APA)
Dabija, Adriana& Codină, Georgiana Gabriela& Ropciuc, Sorina& Gâtlan, Anca-Mihaela& Rusu, Lăcrămioara. 2018. Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-12.
https://search.emarefa.net/detail/BIM-1185293
Modern Language Association (MLA)
Dabija, Adriana…[et al.]. Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts. Journal of Food Quality No. 2018 (2018), pp.1-12.
https://search.emarefa.net/detail/BIM-1185293
American Medical Association (AMA)
Dabija, Adriana& Codină, Georgiana Gabriela& Ropciuc, Sorina& Gâtlan, Anca-Mihaela& Rusu, Lăcrămioara. Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-12.
https://search.emarefa.net/detail/BIM-1185293
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185293