Effect of Using Cactus Pear (Opuntia ficus-indica L.) Molasses on the Quality and Functional Properties of Stirred Yogurt

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-08-07 DOI:10.1021/acsfoodscitech.5c00672

Mahmoud Ibrahim El-Sayed*, Rehab Mohamed Ibrahim and Faten Farouk Abdel-salam,

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Abstract

This study investigated the effect of cactus pear molasses (CPM) as a thickener, antimicrobial, and antioxidant agent on the properties of functional stirred yogurt. Yogurt samples were fortified with 5, 10, and 15% CPM (CPM5, CPM10, and CPM15 samples, respectively). Physicochemical, antioxidant, microbiological, viscosity, water holding capacity (WHC), color, microstructure, and sensory properties of yogurt samples were analyzed during storage (14 days/4 °C). CPM improved the antioxidant activity, viscosity, and WHC of yogurt samples, and the highest values were obtained with CPM15 samples (P < 0.05). CPM-yogurt samples showed increased values of color parameters a* and b*, and decreased values of L* compared to control (P < 0.05). Sensory evaluation revealed that color scores were decreased with increasing CPM amount (P < 0.05), while taste, texture, odor, and overall acceptability scores were not affected (P > 0.05) compared to the control. This study recommends the use of 10 and 15% CPM in the preparation of functional yogurt.

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仙人掌梨（Opuntia ficus-indica L.）使用效果糖蜜对搅拌酸奶品质及功能特性的影响

研究了仙人掌梨糖蜜（CPM）作为增稠剂、抗菌剂和抗氧化剂对功能性搅拌酸奶性能的影响。酸奶样品分别添加5%、10%和15% CPM（分别为CPM5、CPM10和CPM15样品）。分析了酸奶样品在14天/4°C贮藏期间的理化、抗氧化、微生物学、粘度、持水能力（WHC）、颜色、微观结构和感官特性。CPM提高了酸奶样品的抗氧化活性、粘度和WHC，以CPM15样品最高（P < 0.05）。cpm酸奶样品的颜色参数a*和b*值较对照增加，L*值较对照降低（P < 0.05）。感官评价结果显示，与对照组相比，随着CPM量的增加，颜色得分下降（P > 0.05），而味觉、质地、气味和总体可接受性得分未受影响（P > 0.05）。本研究建议使用10%和15%的CPM来制备功能性酸奶。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量