Mahmoud Ibrahim El-Sayed*, Rehab Mohamed Ibrahim and Faten Farouk Abdel-salam,
{"title":"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","authors":"Mahmoud Ibrahim El-Sayed*, Rehab Mohamed Ibrahim and Faten Farouk Abdel-salam, ","doi":"10.1021/acsfoodscitech.5c00672","DOIUrl":null,"url":null,"abstract":"<p >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 (<i>P</i> < 0.05). CPM-yogurt samples showed increased values of color parameters <i>a</i>* and <i>b</i>*, <i>a</i>nd decreased values of <i>L</i>* compared to control (<i>P</i> < 0.05). Sensory evaluation revealed that color scores were decreased with increasing CPM amount (<i>P</i> < 0.05), while taste, texture, odor, and overall acceptability scores were not affected (<i>P</i> > 0.05) compared to the control. This study recommends the use of 10 and 15% CPM in the preparation of functional yogurt.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3602–3612"},"PeriodicalIF":2.8000,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of Using Cactus Pear (Opuntia ficus-indica L.) Molasses on the Quality and Functional Properties of Stirred Yogurt\",\"authors\":\"Mahmoud Ibrahim El-Sayed*, Rehab Mohamed Ibrahim and Faten Farouk Abdel-salam, \",\"doi\":\"10.1021/acsfoodscitech.5c00672\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >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 (<i>P</i> < 0.05). CPM-yogurt samples showed increased values of color parameters <i>a</i>* and <i>b</i>*, <i>a</i>nd decreased values of <i>L</i>* compared to control (<i>P</i> < 0.05). Sensory evaluation revealed that color scores were decreased with increasing CPM amount (<i>P</i> < 0.05), while taste, texture, odor, and overall acceptability scores were not affected (<i>P</i> > 0.05) compared to the control. This study recommends the use of 10 and 15% CPM in the preparation of functional yogurt.</p>\",\"PeriodicalId\":72048,\"journal\":{\"name\":\"ACS food science & technology\",\"volume\":\"5 9\",\"pages\":\"3602–3612\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2025-08-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ACS food science & technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://pubs.acs.org/doi/10.1021/acsfoodscitech.5c00672\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.5c00672","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of Using Cactus Pear (Opuntia ficus-indica L.) Molasses on the Quality and Functional Properties of Stirred Yogurt
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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