DEVELOPMENT AND CHARACTERIZATION OF PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF GREEN TEA YOGHURT

被引：0

作者：

Agarwal, Aparna ^{[1
]}

Gupta, Manya ^{[1
]}

Kumari, Anjana ^{[1
]}

Gupta, Abhishek ^{[2
]}

机构：

[1] Delhi Univ, Lady Irwin Coll, Dept Food & Nutr & Food Technol, Sikandra Rd, New Delhi 110001, India

[2] Nestle R&D, Sect 8, Gurugram 122050, Haryana, India

来源：

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2021年

关键词：

Green tea; Yoghurt; Antioxidant capacity; Total phenolic content; ANTIOXIDANT ACTIVITY; CAMELLIA-SINENSIS; HEALTH-BENEFITS; FERMENTATION; POLYPHENOLS;

D O I：

10.15414/jmbfs.4666

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study aimed at developing a low-fat, low-sugar green tea yoghurt. The final acidities of the green tea and plain yoghurts were similar, but the lactic acid count in green tea yoghurt (5.8*10(7) cfu/g) was twice of that in the plain yoghurt (2.7*10(7) cfu/g). This suggested that the tea extract buffered pH lowering during fermentation. Sensorially, the green tea yoghurt was at par acceptable with the plain yoghurt. The total phenolic content of green tea yoghurt was significantly higher (397.9 mu g GAE/ mL) than that of the plain yoghurt (81.0 mu g GAE/ mL). These polyphenols have proven health benefits like gut health, weight loss, and bone health.

引用

页数：5

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