Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt

被引：12
|
作者：
Mercan, EmIn [1 ]
Sert, Durmus [2 ]
Karakavuk, Emrah [3 ]
Akin, NIhat [4 ]
机构：
[1] Bayburt Univ, Dept Food Engn, Fac Engn, TR-69000 Bayburt, Turkey
[2] Necmettin Erbakan Univ, Dept Food Engn, Fac Engn & Architecture, TR-42090 Konya, Turkey
[3] Munzur Univ, Dept Food Engn, Fac Engn, TR-62000 Tunceli, Turkey
[4] Selcuk Univ, Dept Food Engn, Fac Agr, TR-42075 Konya, Turkey
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2018年 / 71卷
关键词：
Yoghurt; Grapeseed oil; Functional food; SEED EXTRACT; PHYSICAL-PROPERTIES; NATURAL YOGURT; IN-VIVO; ANTIOXIDANT; PROCYANIDINS; MILK; QUALITY; MANUFACTURE; DAMAGE;
D O I：
10.1111/1471-0307.12415
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set-type yoghurts during the 21days of storage. Moreover, radical scavenging activity (RSA) and total phenolic content (TPC) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health-promoting properties of yoghurt.
引用
收藏
页码：34 / 43
页数：10
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