Textural and sensorial characteristics of set-type yogurt containing Bifidobacterium animalis subsp. lactis Bb-12 and qu
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ORIGINAL PAPER
Textural and sensorial characteristics of set‑type yogurt containing Bifidobacterium animalis subsp. lactis Bb‑12 and quince powder Şenay Burak Çınar1 · Gülşah Çalışkan Koç2 · Safiye Nur Dirim2 · Gülfem Ünal1 · Ayşe Sibel Akalın1 Received: 6 November 2018 / Accepted: 4 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The aim of this study was to investigate the effect of quince powder (QP) on the textural and sensory properties of set-type yogurt, containing Bifidobacterium animals ssp. lactis Bb12, as a function of concentration, during 28 days of refrigerated storage. For this purpose, the fresh quinces were peeled, the seeds removed, the quince cut into slices, then convectively dried, and then ground into a powder. The obtained QP was then analyzed and used in set-type yogurt formulation at different ratios (0, 0.5, 1.0, and 1.5%). The obtained QP with a particle size of d 0.5 = 78.46 ± 6.21 µm, a moisture content of 3.07 ± 0.48%, water activity of 0.305 ± 0.003, and a water-holding capacity of 3.05 ± 0.18 g g−1, possessed the acceptability regarding its flowability and cohesiveness values. The incorporation of QP to the milk base weakened the gel strength, while the apparent viscosity increased in yogurts fortified with 0.5% and 1.0% QP. The amount of whey loss also decreased when QP was added over the ratio of 0.5%. The color parameters of the experimental yogurts changed with the addition of QP, providing an increase in the L* values and a decrease in the a* and b* values. Similar values of texture, appearance, taste, and aroma were obtained between the control and experimental yogurts fortified with 0.5% or 1% QP. Keywords Yogurt · Quince powder · Texture · Sensory
Introduction Quince (Cydonia oblonga) is a seasonal and highly nutritious fruit which has a great economic and medicinal potential. The fruits are known to be an important dietary source due to their anticarcinogenic, hypoglycemic, antimicrobial, and anti-ulcerative properties [1]. Because of its hardness, bitterness, and astringency, a few cultivars of quince can be eaten raw and it is generally processed into jams and jellies [2]. Quince shows a high morphological variability and adaptability to various agricultural areas. The world production of quince is 596,532 tons and the lead producers are Turkey (135,000 ton) and China (125,000 ton) [2]. Quince is a good source of dietary fiber and pectin, along with phenolic substances such as tannin and also minerals. The pectin content of Japanese quince was reported as 11 g * Ayşe Sibel Akalın [email protected] 1
Department of Dairy Technology, Faculty of Agriculture, Ege University, Bornova, Izmir, Turkey
Department of Food Engineering, Faculty of Engineering, Ege University, Bornova, Izmir, Turkey
2
pectin/100 g dry fruit and 1.4 g pectin/100 g fresh fruit [3]. As a rich source of dietary fiber, the fresh and dried fruits are essential foods for the human diet [4]. The average consumption of dietary fibers was report
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