Development and assessment of concentrate salty yogurt added spices

Journal of Bioenergy and Food Science Pub Date : 2018-09-13 DOI:10.18067/JBFS.V5I2.204

P. Pereira, Bárbara Mappa Fagundes, Vitória Barros Divino, Jéssica Gonzada Dias, K. Gandra, L. R. Cunha

{"title":"Development and assessment of concentrate salty yogurt added spices","authors":"P. Pereira, Bárbara Mappa Fagundes, Vitória Barros Divino, Jéssica Gonzada Dias, K. Gandra, L. R. Cunha","doi":"10.18067/JBFS.V5I2.204","DOIUrl":null,"url":null,"abstract":"Nowadays, there is a great increase in the demand for differentiated products with a wide variety of flavors and aromas that bring health benefits. Therefore, the objective of this study was to evaluate the influence of different concentrations of spices on the development of concentrated salty yoghurt. For this, mixture design experiments was used to study the interactions between oregano, parsley and basil dehydrated in concentrated salty yoghurt. Physicochemical, compounds bioactive, sensorial and microbiological analyses were performed. The results indicated that concentrated salty yoghurt formulations presented high moisture content (73.67% to 78.85%) and that the use of different concentrations of spices increases the pH and decrease the protein content of the elaborated products, besides obtaining formulations with different levels of ash and lipids. Regarding the contents of bioactive compounds, concentrated salty yoghurt formulations did not offer high values (0.01 to 0.11 mg GAE/g of spices, 425.33 to 360877.52 EC50 - g of spices/g DPPH), probably because of the amount of spices added (0.25% in all formulations) and that the most accepted formulations are those using concentrations of 10% basil to 90% oregano.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2018-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Bioenergy and Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18067/JBFS.V5I2.204","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 1

Abstract

Nowadays, there is a great increase in the demand for differentiated products with a wide variety of flavors and aromas that bring health benefits. Therefore, the objective of this study was to evaluate the influence of different concentrations of spices on the development of concentrated salty yoghurt. For this, mixture design experiments was used to study the interactions between oregano, parsley and basil dehydrated in concentrated salty yoghurt. Physicochemical, compounds bioactive, sensorial and microbiological analyses were performed. The results indicated that concentrated salty yoghurt formulations presented high moisture content (73.67% to 78.85%) and that the use of different concentrations of spices increases the pH and decrease the protein content of the elaborated products, besides obtaining formulations with different levels of ash and lipids. Regarding the contents of bioactive compounds, concentrated salty yoghurt formulations did not offer high values (0.01 to 0.11 mg GAE/g of spices, 425.33 to 360877.52 EC50 - g of spices/g DPPH), probably because of the amount of spices added (0.25% in all formulations) and that the most accepted formulations are those using concentrations of 10% basil to 90% oregano.

查看原文本刊更多论文

添加香料的浓缩咸味酸奶的研制与评价

如今，人们对具有多种风味和香气的差异化产品的需求大大增加，这些产品对健康有益。因此，本研究的目的是评估不同浓度的香料对浓缩咸味酸奶开发的影响。为此，采用混合设计试验研究了牛至、欧芹和罗勒在浓缩咸味酸奶中的脱水作用。进行了理化、化合物生物活性、感官和微生物学分析。结果表明，浓缩咸味酸奶配方具有较高的水分含量(73.67% ~ 78.85%)，不同浓度的香料可提高产品的pH值，降低产品的蛋白质含量，并可获得不同灰分和脂质含量的配方。就生物活性化合物的含量而言，浓缩咸味酸奶配方的含量并不高(香料0.01 ~ 0.11 mg GAE/g，香料425.33 ~ 360877.52 EC50 - g /g DPPH)，可能是因为香料的添加量(所有配方中占0.25%)，而最被接受的配方是使用浓度为10%罗勒至90%牛至叶的配方。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Bioenergy and Food Science

自引率

0.00%

发文量