Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Total phenolic content, pH, color, total antioxidant activity and volatile compounds in yogurt fortified [5-20%] with rosehip (Rosa canina L.) were identified in the present study. Rosehip addition caused a proportional increase in the levels of total phenolics. Fifty-three volatile compounds were identified using the gas chromatographic method, and the major volatiles were carboxylic acids including acetic, butanoic, hexanoic and octanoic acids. After sensory evaluation, yogurt with 20% rosehip pulp added scored highest for overall acceptability. The use of rosehip pulp positively contributed to quality parameters such as water holding capacity, antioxidant capacity and phenolic contents, and contributed to volatile profile and sensory attributes of yogurt. Consuming yogurt with rosehip pulp could provide prebiotics for probiotic bacteria and contribute to the antioxidant activity of yogurt. Furthermore, it may enhance polyphenols with the potential to exert synergistic effects on human health.
Açıklama
Anahtar Kelimeler
Yogurt, Rosa canina L, Antioxidant activity, Phenolic content, Volatiles
Kaynak
International Journal of Gastronomy and Food Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
28
