Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt.

IF 5 3区 化学 Q1 POLYMER SCIENCE Gels Pub Date : 2024-09-25 DOI:10.3390/gels10100616
Ana Maria Blejan, Violeta Nour, Alexandru Radu Corbu, Georgiana Gabriela Codină
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Abstract

Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a novel functional yogurt by adding bilberry pomace powder (BPP) at 0.5%, 1.0%, and 1.5% (w/w) levels in stirred-type yogurt production to confer color and to increase the dietary fiber and polyphenol content. Physicochemical properties of the yogurt samples, including color parameters, titratable acidity, pH, water holding capacity (WHC), and syneresis, as well as textural and rheological properties, were evaluated in yogurts on the 1, 14, and 28 days of refrigerated storage (4 °C). In addition, total phenolic content, total anthocyanin content, and radical scavenging activity were determined in yogurts, and sensory analysis was conducted. The results showed that BPP is a valuable source of polyphenols, dietary fiber, and oils rich in n-3 polyunsaturated fatty acids (n-3 PUFAs, n-6/n-3 ratio = 0.91). The incorporation of BPP imparted an attractive purple color to the yogurts, increased WHC, and reduced syneresis. Moreover, the addition of BPP improved the rheological properties, demonstrating that a more dense and stable yogurt gel network structure was obtained than the control. The yogurt enriched with 1.0% BPP received the highest scores for color, consistency, taste, and overall acceptability. Hence, bilberry pomace powder might be used as an ingredient to improve the nutritional and functional value of yogurts.

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添加山桑子果渣粉对搅拌酸奶的理化、功能、流变和感官特性的影响
水果加工副产品是开发创新乳制品的一种可持续配料。本研究旨在通过在搅拌型酸奶生产中添加 0.5%、1.0% 和 1.5%(重量比)含量的山桑子渣粉(BPP)来开发一种新型功能性酸奶,以赋予酸奶色泽并增加膳食纤维和多酚含量。酸奶样品的理化特性,包括颜色参数、滴定酸度、pH 值、持水量(WHC)和滞后性,以及质地和流变特性,在酸奶冷藏储存(4 °C)1、14 和 28 天后进行了评估。此外,还测定了酸奶中的总酚含量、总花青素含量和自由基清除活性,并进行了感官分析。结果表明,BPP 是一种宝贵的多酚、膳食纤维和富含 n-3 多不饱和脂肪酸(n-3 PUFA,n-6/n-3 比率 = 0.91)的油脂来源。BPP 的加入使酸奶呈现出诱人的紫色,提高了 WHC,并减少了酸奶凝固现象。此外,添加 BPP 还改善了流变特性,表明酸奶凝胶网络结构比对照组更致密、更稳定。富含 1.0% BPP 的酸奶在颜色、稠度、口感和整体可接受性方面得分最高。因此,山桑子果渣粉可作为一种配料来提高酸奶的营养和功能价值。
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来源期刊
Gels
Gels POLYMER SCIENCE-
CiteScore
4.70
自引率
19.60%
发文量
707
审稿时长
11 weeks
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