Cargando…
Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review
Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of...
Autor principal: | |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358338/ https://www.ncbi.nlm.nih.gov/pubmed/34401112 http://dx.doi.org/10.1002/fsn3.2430 |
_version_ | 1783737317059461120 |
---|---|
author | Salehi, Fakhreddin |
author_facet | Salehi, Fakhreddin |
author_sort | Salehi, Fakhreddin |
collection | PubMed |
description | Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products because of their desired taste, color, aroma, fibers, and vitamins content. So, this manuscript reviews the effect of some fruits and vegetables on the rheological behavior, physicochemical attributes, color parameters, sensorial and quality properties of dairy products including cheeses, ice creams, and yogurts. The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Also, the addition of these products contributes to the higher content of vitamins, natural colorants, minerals, polyphenols, crude fiber, and carotenoids. In addition, some fruits and vegetables are considered as potential dairy products stabilizing agent due to their desirable functional properties, such as water binding and holding, gelling and thickening ability. In summary, enrichment of cheeses, ice creams, and yogurts with fruits and vegetables increase the market share of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant activity and biological properties. |
format | Online Article Text |
id | pubmed-8358338 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-83583382021-08-15 Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review Salehi, Fakhreddin Food Sci Nutr Reviews Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products because of their desired taste, color, aroma, fibers, and vitamins content. So, this manuscript reviews the effect of some fruits and vegetables on the rheological behavior, physicochemical attributes, color parameters, sensorial and quality properties of dairy products including cheeses, ice creams, and yogurts. The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Also, the addition of these products contributes to the higher content of vitamins, natural colorants, minerals, polyphenols, crude fiber, and carotenoids. In addition, some fruits and vegetables are considered as potential dairy products stabilizing agent due to their desirable functional properties, such as water binding and holding, gelling and thickening ability. In summary, enrichment of cheeses, ice creams, and yogurts with fruits and vegetables increase the market share of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant activity and biological properties. John Wiley and Sons Inc. 2021-06-24 /pmc/articles/PMC8358338/ /pubmed/34401112 http://dx.doi.org/10.1002/fsn3.2430 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Reviews Salehi, Fakhreddin Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review |
title | Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review |
title_full | Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review |
title_fullStr | Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review |
title_full_unstemmed | Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review |
title_short | Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review |
title_sort | quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: a review |
topic | Reviews |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358338/ https://www.ncbi.nlm.nih.gov/pubmed/34401112 http://dx.doi.org/10.1002/fsn3.2430 |
work_keys_str_mv | AT salehifakhreddin qualityphysicochemicalandtexturalpropertiesofdairyproductscontainingfruitsandvegetablesareview |