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The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat

The incorporation of cereals in yogurt has recently gained increasing consumer approval, for its high nutritional value and health benefits, all over the world. Following this emerging trend, Tartary buckwheat (TB) was supplemented into yogurt as a natural functional ingredient in order to develop a...

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Detalles Bibliográficos
Autores principales: Ye, Yuanyuan, Li, Pei, Zhou, Jiaojiao, He, Jiangling, Cai, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222765/
https://www.ncbi.nlm.nih.gov/pubmed/35741972
http://dx.doi.org/10.3390/foods11121774
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author Ye, Yuanyuan
Li, Pei
Zhou, Jiaojiao
He, Jiangling
Cai, Jie
author_facet Ye, Yuanyuan
Li, Pei
Zhou, Jiaojiao
He, Jiangling
Cai, Jie
author_sort Ye, Yuanyuan
collection PubMed
description The incorporation of cereals in yogurt has recently gained increasing consumer approval, for its high nutritional value and health benefits, all over the world. Following this emerging trend, Tartary buckwheat (TB) was supplemented into yogurt as a natural functional ingredient in order to develop a yogurt with enhanced product characteristics and consumer acceptability. The impact of TB addition on physicochemical properties (pH, acidity, apparent viscosity, etc.) and the viability of lactic acid bacteria in yogurt was investigated. It is found that the TB introduction can reduce the pH, increase the acidity and apparent viscosity, and also greatly boost the bioactivities of yogurt. Response surface analysis demonstrated that yogurt with 8 g of TB, 10 g of sugar, and a fermentation duration of 5 h had the highest overall acceptability, and these cultural conditions were chosen as the best. Furthermore, the TB-added yogurt had not only a better sensory and aroma profile, but also good prospective health advantages when compared to regular yogurt. Our research shows that adding TB to yogurt has a significant positive impact on both overall quality and sensory characteristics, making a compelling case for using TB yogurt and developing new fermented dairy products.
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spelling pubmed-92227652022-06-24 The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat Ye, Yuanyuan Li, Pei Zhou, Jiaojiao He, Jiangling Cai, Jie Foods Article The incorporation of cereals in yogurt has recently gained increasing consumer approval, for its high nutritional value and health benefits, all over the world. Following this emerging trend, Tartary buckwheat (TB) was supplemented into yogurt as a natural functional ingredient in order to develop a yogurt with enhanced product characteristics and consumer acceptability. The impact of TB addition on physicochemical properties (pH, acidity, apparent viscosity, etc.) and the viability of lactic acid bacteria in yogurt was investigated. It is found that the TB introduction can reduce the pH, increase the acidity and apparent viscosity, and also greatly boost the bioactivities of yogurt. Response surface analysis demonstrated that yogurt with 8 g of TB, 10 g of sugar, and a fermentation duration of 5 h had the highest overall acceptability, and these cultural conditions were chosen as the best. Furthermore, the TB-added yogurt had not only a better sensory and aroma profile, but also good prospective health advantages when compared to regular yogurt. Our research shows that adding TB to yogurt has a significant positive impact on both overall quality and sensory characteristics, making a compelling case for using TB yogurt and developing new fermented dairy products. MDPI 2022-06-16 /pmc/articles/PMC9222765/ /pubmed/35741972 http://dx.doi.org/10.3390/foods11121774 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ye, Yuanyuan
Li, Pei
Zhou, Jiaojiao
He, Jiangling
Cai, Jie
The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat
title The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat
title_full The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat
title_fullStr The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat
title_full_unstemmed The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat
title_short The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat
title_sort improvement of sensory and bioactive properties of yogurt with the introduction of tartary buckwheat
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222765/
https://www.ncbi.nlm.nih.gov/pubmed/35741972
http://dx.doi.org/10.3390/foods11121774
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