DefinePK

Abstract

ABSTRACT


Customer demand on yoghurts with natural additives has been dramatically increased.
The study was carried out to improve the flavor and nutritional value of yogurt.
Black carrot, pumpkin and strawberry were added to yogurt at several concentrations.
Chemical, rheological, Organoleptic, microbiological and antioxidant properties
were determined in the flavored yoghurts. Viscosity in yoghurts was decreased
by adding black carrot and strawberry, while increased by adding pumpkin. Syneresis
of all flavored yoghurts was significantly lower than that of the plain yoghurt
without sugar. Strains of lactic acid bacteria approximately exhibited the same
behavior in flavored yoghurt samples. The viability of probiotic organism B.
lactis Bb-12 was highest when 8 sugar was added. Organoleptic assessment
indicated that the use of pumpkin as a flavoring material is highly recommended
in the probiotic yoghurt manufacturing. Total phenolic content of the flavoring
materials was highest in the strawberry jam followed by black carrot jam and
was the lowest in the pumpkin jam. Flavonoid content in the flavoring materials
showed a similar trend to that of total phenolic content in different flavored
yoghurts. RSA was higher in flavored probiotic yoghurt containing 0.5 and
1 pumpkin and carrots than plain yoghurt with or without sugar. The volume
of yoghurt L required causing 50 IC50 or 90 IC90
free radical inhibition was inversely related to the RSA. Chemical, rheological,
microbiological, organolepical and antioxidant properties indicated that the
use of pumpkin, strawberry and black carrot as flavoring materials in flavored
yoghurt manufacturing is highly recommended.

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