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Effect of Two Combined Functional Additives on Yoghurt Properties
Marek Szołtysik1, Alicja Z Kucharska2, Anna Dąbrowska1
1Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland.
Foods (Basel, Switzerland)
|June 2, 2021
Summary
Blue honeysuckle extract and resistant starch enhance yogurt quality. These additives improve yogurt
Area of Science:
- Food Science
- Nutritional Science
- Microbiology
Background:
- Yogurt production benefits from functional ingredients.
- Blue honeysuckle polyphenols and resistant starch offer potential health benefits.
- Investigating synergistic effects of these additives in yogurt is crucial.
Purpose of the Study:
- To analyze the impact of blue honeysuckle extract and resistant starch on yogurt properties.
- To evaluate the effects of these additives on yogurt microflora, physicochemical, and antioxidant parameters.
- To determine optimal concentrations for additive incorporation in yogurt formulation.
Main Methods:
- Yogurt samples were prepared with varying concentrations of blue honeysuckle extract and resistant starch.
- Microflora counts (S. thermophilus, Lb. delbrueckii subsp. bulgaricus), pH, and rheological properties were measured.
- Antioxidant activity, anthocyanin, and iridoid content were assessed over 14 days of refrigerated storage.
Main Results:
- Both additives enhanced yogurt microflora counts, particularly S. thermophilus, with resistant starch showing a more pronounced effect.
- Resistant starch improved yogurt's rheological properties, increasing viscosity.
- Honeysuckle extract imparted a deep purple color and boosted antioxidant potential, which remained stable despite decreasing anthocyanin and iridoid levels during storage.
Conclusions:
- Blue honeysuckle extract and resistant starch are suitable for yogurt enrichment.
- These additives positively influence yogurt's microbiological, physicochemical, and antioxidant profiles.
- Further research can optimize their use for enhanced functional food products.
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