Comparative Analysis of Nutritional, Physicochemical, Microbiological, and Sensorial Characteristics of Dairy Yogurts Containing Probiotic Bacteria and Sandalwood Essential Oil Versus Plant-Based Yogurts Made From Lupine Milk

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology Pub Date : 2024-12-20 DOI:10.1002/ejlt.202400147

Kadir Çebi, Filiz Yangılar

{"title":"Comparative Analysis of Nutritional, Physicochemical, Microbiological, and Sensorial Characteristics of Dairy Yogurts Containing Probiotic Bacteria and Sandalwood Essential Oil Versus Plant-Based Yogurts Made From Lupine Milk","authors":"Kadir Çebi, Filiz Yangılar","doi":"10.1002/ejlt.202400147","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Nowadays, individuals with cow's milk allergy have shown greater interest in plant-based (PB) milk alternatives. This study addresses this issue by producing cow's milk yogurt, lupin-based yogurt, and a hybrid of cow's and PB milk yogurt. In addition, a safe food formulation was developed by incorporating probiotic bacteria and sandalwood oil into these yogurt types. Statistical analysis revealed that the type of milk significantly influenced the physicochemical properties of the yogurts (<i>p</i> < 0.05). The highest mean syneresis (6.78 mL/25 g) was observed in the cow's milk yogurt (C2), whereas the combination of dairy and lupin-based yogurt (CL2) exhibited the greatest water-holding capacity (WHC) (3933 cP). The total phenolic content (TPC) across all yogurt samples ranged from 6.67 to 19.58 mg GAE/g, with the lupin-based yogurts showing the highest values. Specifically, the lupin-based yogurt (L4) displayed the highest antioxidant activity of 34.14%, compared to 9.49% in dairy yogurt (C1). Throughout the storage period, <i>Lactobacillus acidophilus</i> counts remained above 8.45 log cfu/mL in dairy yogurt and 7.78 log cfu/g in lupin-based yogurt. The firmness, cohesiveness, and viscosity index values of lupin-based yogurts were higher than those of the other yogurt types. Organoleptic analysis indicated that PB yogurts were similarly well-received as dairy products.</p>\n </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 1","pages":""},"PeriodicalIF":1.8000,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Journal of Lipid Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ejlt.202400147","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Nowadays, individuals with cow's milk allergy have shown greater interest in plant-based (PB) milk alternatives. This study addresses this issue by producing cow's milk yogurt, lupin-based yogurt, and a hybrid of cow's and PB milk yogurt. In addition, a safe food formulation was developed by incorporating probiotic bacteria and sandalwood oil into these yogurt types. Statistical analysis revealed that the type of milk significantly influenced the physicochemical properties of the yogurts (p < 0.05). The highest mean syneresis (6.78 mL/25 g) was observed in the cow's milk yogurt (C2), whereas the combination of dairy and lupin-based yogurt (CL2) exhibited the greatest water-holding capacity (WHC) (3933 cP). The total phenolic content (TPC) across all yogurt samples ranged from 6.67 to 19.58 mg GAE/g, with the lupin-based yogurts showing the highest values. Specifically, the lupin-based yogurt (L4) displayed the highest antioxidant activity of 34.14%, compared to 9.49% in dairy yogurt (C1). Throughout the storage period, Lactobacillus acidophilus counts remained above 8.45 log cfu/mL in dairy yogurt and 7.78 log cfu/g in lupin-based yogurt. The firmness, cohesiveness, and viscosity index values of lupin-based yogurts were higher than those of the other yogurt types. Organoleptic analysis indicated that PB yogurts were similarly well-received as dairy products.

Abstract Image

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

European Journal of Lipid Science and Technology 工程技术-食品科技

CiteScore

5.50

自引率

0.00%

发文量

101

审稿时长

6-16 weeks

期刊介绍： The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).