Chemical composition, quality attributes and antioxidant activity of stirred-type yogurt enriched with <i>Melastoma dodecandrum</i> Lour fruit powder
Ahmed K. Rashwan, Naymul Karim, Yang Xu, Haoxin Cui, Jie Fang, Kejun Cheng, Jianling Mo, Wei Chen
Abstract
< 0.05) improved the total phenolics, flavonoids, anthocyanins, and proanthocyanidins, as well as increased the antioxidant activity of fortified yogurts compared to an STY-control. Interstitially, MDLP altered the structure of STY, making it firmer and more cohesive, increased its viscosity index, and significantly reduced whey and fat globule release compared to the STY-control during cold storage. Among all MDLP concentrations, 1% MDLP-fortified STY showed the best results followed by 0.5%. This study concluded that MDLP can be used as a potential nutritious ingredient and as a natural stabilizer for yogurt and related products.
Topics & Concepts
Food scienceChemistryIngredientAntioxidantPolyphenolComposition (language)Stabilizer (aeronautics)BiochemistryPhilosophyEngineeringLinguisticsMechanical engineeringPhytochemicals and Antioxidant ActivitiesSensory Analysis and Statistical MethodsBiochemical Analysis and Sensing Techniques