Effects of perilla seed oil addition on the physicochemical properties, sensory, and volatile compounds of potato blueberry flavored yogurt and its shelf-life prediction
Xia Chen, Zuyan He, Laping He, Cuiqin Li, Han Tao, Xiao Wang, Lihua Liu, Xuefeng Zeng, Guangyan Ran
Abstract
Fortifying yogurt with blueberries, potatoes, and Perilla seed oil (PO) can enhance the yogurt's nutritional and health-promoting effects. This study aimed to evaluate the development of volatile compounds, physicochemical quality, amino acids, and shelf life of flavored yogurt supplemented with PO. Results revealed that adding PO changed yogurt's flavor composition and free amino acid content. The essential free amino acid of yogurt increased 0.346 times by adding PO. Moreover, PO addition revealed significant differences (P < 0.05) in sensory scores, fat, acidity, color, syneresis, total viable counts, and Bifidobacterium animalis subsp. Lactis BZ11. PO promoted the growth of strain BZ11 but did not affect the growth of LB12 and Q-1. The number of viable Bifidobacterium BZ11 increased 0.89 times by adding PO. Conversely, the differences were insignificant for the rest (pH, protein, total sugar). Furthermore, the flavored-yogurt samples were stored at different temperatures (5–25 °C) and evaluated by pH, titratable acidity, microorganism, and sensory analysis. Accordingly, we established efficient prediction models based on pH, and the sensory score at 5 °C, which were A=A0e−0.00320t and A=A0e−0.00482t, respectively. The data from this study supported the potential industrial application and shelf-life prediction of PO application in yogurt.