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Development of Probiotic Yogurt Containing Red Beet Extract and Basil Seed Gum; Techno-Functional, Microbial and Sensorial Characterization Publisher



Ghasempour Z1, 2 ; Javanmard N3 ; Mojaddar Langroodi A4 ; Alizadehsani M5 ; Ehsani A1, 2 ; Moghaddas Kia E6
Authors
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Authors Affiliations
  1. 1. Departmeent of Food Science and Technology, Nutrition and Food Sciences Faculty, Tabriz University of Medical Sciences, Tabriz, Iran
  2. 2. Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
  3. 3. Department of Food Science and Technology, Afagh Higher Education Institute, Urmia, Iran
  4. 4. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
  5. 5. Food Safety and Hygiene Division, Environmental Health Department, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  6. 6. Department of Food Science and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran

Source: Biocatalysis and Agricultural Biotechnology Published:2020


Abstract

The use of plant extracts containing nutraceutical compounds is a burgeoning approach to the fortification of dairy products. Betalains are water soluble pigments of red beet which have functioned as an antioxidant and colorant substance in food. The current study aimed to investigate the simultaneous usage of basil seed gum (BSG: 0.2/0.4%) and red beet extract (RBE: 0.1/0.2%)in probiotic yogurt formulations. The probiotic viability in MRS-vancomycin agar, post-acidification rate through pH measurement, viscosity using Brookfield viscometer, antioxidative properties through DPPH free radical scavenging method and sensorial characteristics were evaluated in bio-yogurts during 21 days of storage time. Trend of pH decrement was more pronounced in samples containing higher amount of BSG 0.4% and supplemented with of 0.1% RBE. The results revealed the highest probiotic viability, ‏108‏ CFU/g, in samples containing ‏0.4% BSG. The specimens containing 0.4% BSG and 0.2% RBE exhibited 60% antioxidant activity. Furthermore, the viscosity of the yogurt samples increased up to ~5000 cp with the usage of BSG. The panelists favored samples containing 0.2% BSG and 0.1% RBE. Overall, we introduce a novel dairy formulation containing 0.4% BSG and 0.1% RBE, which led to improved probiotic viability, antioxidant activity, and textural properties in yogurt. © 2020 Elsevier Ltd
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