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Article

Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts

by
Katarzyna Kusio
1,2,
Jagoda O. Szafrańska
2,
Wojciech Radzki
3 and
Bartosz G. Sołowiej
2,*
1
Hotel and Catering School, Św. Brata Alberta 1, 26-600 Radom, Poland
2
Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
3
Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
*
Author to whom correspondence should be addressed.
Appl. Sci. 2022, 12(22), 11503; https://doi.org/10.3390/app122211503
Submission received: 12 October 2022 / Revised: 8 November 2022 / Accepted: 9 November 2022 / Published: 13 November 2022
(This article belongs to the Special Issue Functional Dairy Products)
Browse Figures
Review Reports Versions Notes

Abstract

:
The experiments aimed to determine the influence of dried vegetable powders (carrot, beetroot, onion, and champignon in concentrations of 1, 3, or 5%) on the textural, rheological, antioxidative, and organoleptic features of fat-free dairy desserts. Each tested vegetable powder is commonly known for its biological activities. They are considered good sources of minerals and vitamins and can improve human health by decreasing the risk of numerous diseases. Samples were tested to check their texture, viscosity and viscoelastic properties, water activity, antioxidant (DPPH and FRAP), and organoleptic features. The addition of powders caused an increase in the hardness and adhesiveness of the final products. Viscosity was dependent upon the amount and type of tested powder. The correlation between hardness, elastic (G′), and viscous moduli (G″) has been noted. The water activity of the tested product ranged between 0.868–0.997. The highest content of phenolic compounds was detected in samples with 5% dried vegetable powders, and the value of the antioxidant activity increased proportionally to the vegetable content. Additionally, the organoleptic evaluation showed that panelists prefer desserts with champignon (3 and 5%) and carrot (3%) addition.

1. Introduction

One main reason to develop new food products is to be on the front end of common trends so that new formulas and recipes meet consumers’ desires. Diet-based trends can change rapidly [1]. However, it has been noted that the interest in healthy products, enriched with additional health-promoting properties or containing ingredients less harmful to the body, is and will always be the most popular among consumers. Many countries around the world recommend quantities of dairy products that need to be consumed per day to maintain a healthy body. It is sometimes described in equivalent amounts of different dairy products, for example, yogurts, cheese, or others [2,3,4]. Today, food products are seen as a source of food nutrients that not only feed our bodies but also are strictly connected with the psychological health of humans and, in numerous instances, can prevent diseases connected with nutrition. To meet this consumer’s needs, producers have started to develop a new kind of food product—functional foods [5,6,7].
Dairy desserts are a group of different types of food products and usually contain significant amounts of milk solids. Most dairy desserts are a mixture of a few essential ingredients: water, fat, non-fat milk solids, texture modifiers, and aroma/colors [8]. During the formulation of this product, food technology aspects are crucial to controlling the final product properties, such as texture and rheology. They are closely connected with the amount and type of each ingredient used in the final product preparation. For example, different food hydrocolloids can be used during dairy dessert formulations, such as starches or carrageenans. Furthermore, the way of processing can be different in each case. Today, high-temperature short-time processing is the most popular method [8,9]. Another noteworthy feature is the nutritional value of dairy desserts.
The whey obtained during the production process of cheese includes in a composition: water (94%), fats, lactose, and different fractions of whey proteins, which are the primary source of nutrients. A-lactalbumin and β-lactoglobulin are the two main proteins (70–80%) in whey mass [10]. Another essential ingredient is skimmed milk powder. It is characterized by low-fat content, and its composition has approximately 34–37% proteins. It contains proteins, carbohydrates, calcium, potassium, and sodium. In general, proteins found in milk are a great source of all the essential amino acids [11,12]. Creating a new formula for a food product, our attention did not escape the problem of the amount of fat added to this type of product. There is a great need for new products that contain lower amounts of fat or fat at all. However, it is not easy to prepare a product without it because it affects not only texture and mouthfeel but also the taste of a product. Since whey protein concentrate (WPC80) can be described as fat mimetic, it was possible to eliminate fat while preparing fat-free dairy desserts [13]. Additionally, it can partially or sometimes wholly replace hydro-colloids, providing health-promoting properties to the final product. From a technological standpoint, WPC significantly impacts emulsification, gelation, and viscosity in products with less fat content [13].
Another interesting novelty in tested products was the addition of dried vegetables: carrot, beetroot, onion, and champignon, in contrast to commercially available desserts, which mainly contain fruits and are considered very sweet. Our formula used an orange carrot, a rich source of α- and β-carotene. This vegetable is an excellent source of antioxidants, vitamins, and polyphenols. The ingredients contained in carrots can act as anticarcinogens and immune enhancers. Flavonoids and phenolic derivatives can modulate the immune response, and β-carotene helps to protect eye vision. Besides that, carrots contain vitamins C and K, riboflavin (B2), thiamine (B1), folates (B9), and pyridoxine (B6) necessary for metabolism and healthy growth [14]. Another vegetable powder that was added to the dairy dessert formula was beetroot. It is a good source of potassium, calcium, iron and zinc, dietary fiber, and vitamins. Like carrots, beets contain antioxidants, phenolic compounds, and betalains. The bioactive compounds found in beetroots that have antioxidant properties are also connected with preventing cardiovascular diseases [15]. On the other hand, onions have beneficial effects against cancer, antifungal, and antibacterial activity; reduce high blood pressure; and significantly impact cardiovascular health. Additionally, research shows that onions contain substances connected with antioxidant activity. They are excellent sources of potassium, vitamin C, and folic acid [16]. Due to their taste and nutrient content, mushrooms are very popular among consumers. Various studies confirm that they contain several vitamins, such as B2, B3, and D. Additionally, they are great sources of mineral constituents: iron, magnesium, potassium, and copper. Research showed that mushrooms could be responsible for improving human health by decreasing the risk of various diseases [17,18]. For example, champignon contains ammonium, calcium, magnesium, potassium, and essential amino acids (Ile, Lys, and Leu) [19].
The structure and composition of the finished product determine its quality and success in the market. The physicochemical parameters of any food are essential, especially in modified food formulas [20]. Due to the lack of studies concerning innovative dairy desserts with vegetable addition, this study aimed to determine the influence of dried vegetable powders (carrot, beetroot, onion, and champignon in concentrations of 1, 3, or 5%) on the textural, rheological, antioxidative and organoleptic features of fat-free dairy desserts.

2. Materials and Methods

2.1. Materials

To prepare fat-free consummate dairy desserts enriched with dried vegetable powders, the following semifinished materials were used: WPC80—whey protein concentrate (76.80% protein, Milei, Leutkirch, Germany); SMP—skimmed milk powder (34.20% protein, Polsero, Sokołów Podlaski, Poland); ĸ-carrageenan (Tic Gums, Belcamp, MD, USA); sodium hydroxide and citric acid (PPH POCH, Gliwice, Poland), sucrose (Krajowa Spółka Cukrowa, Krasnystaw, Poland); and vegetables (carrot, mushroom, beetroot, and onion) from a local grocery store.

2.2. Preparation of Dried Vegetable Powders

The washed vegetables (carrot, mushroom, beetroot, and onion) were cut into slices approximately 3 mm thick. Subsequently, they were dried at 65 °C for 24 h with a vegetable dryer (Holden Sp. z o. o. Model: SW-40, P.R.C.). Later, the vegetables were ground into a laboratory grinder, poured into an airtight jar, and sealed.

2.3. Preparation of Fat-Free Dairy Desserts Enriched in Dried Vegetable Powders

WPC80 (9% w/w) solution was made by mixing with distilled water at 21 °C and using a magnetic stirrer with a rotation frequency of 300 rpm (Heidolph MR 3002S, Schwabach, Germany). Then, another ingredient was placed in the container: 3.33% of skimmed milk powder (SMP), 3.33% of sucrose, dried vegetable powders (carrot, mushroom, beetroot, or onion: 1, 3, or 5%), and 0.05% of ĸ-carrageenan (dissolved separately in water (90 mL) at room temperature, and then while stirring, heated for 15 min at approximately 70 °C) (see Table 1). Next, they were mixed at a temperature of 21 °C and stirred at 300 rpm. Then, the pH was adjusted to 5.7 with sodium hydroxide (2 M) or citric acid (40%). After that, the mixture (WPC80, SMP, ĸ-carrageenan, sucrose) was placed in the water bath at 80 °C and homogenized (10,000 rpm, 10 min) with H 500 homogenizer (Pol-Eko Aparatura, Wodzisław Śląski, Poland). Final products were transferred into cylindrical plastic containers (sample size—40 mm in height and 40 mm in diameter). After 30 min of cooling, they were stored (4 °C for 24 h). At 1 h before measurements, samples were taken from the refrigerator to ensure the temperature of 21 °C.

2.4. Penetration Test

Fat-free dairy desserts enriched with dried vegetable powders were evaluated for different textural features (hardness, cohesiveness, adhesiveness, and springiness). A 15 mm diameter cylindrical probe penetrated prepared products to the depth of 28 mm with a penetration rate of 1 mm/s using the TA-XT2i Texture Analyzer (Stable Micro Systems, Godalming, Surrey, UK) according to Szafrańska et al. [21]. Five measurements for each sample were carried out and were evaluated using Texture Expert software.

2.5. Viscosity Measurements

The apparent viscosity (ղ) of prepared products was measured using Kinexus lab+ rheometer (Malvern Panalytical, Cambridge, UK) at the plate–plate configuration (PU40X SW1382 SS and PLS40X S2222 SS). Measurements were made at 21 °C and frequency from 1 to 100 Hz. Results were computer-registered in rSpace—the Kinexus Malvern program.

2.6. Viscoelastic Properties

Phase angle (δ), storage (G′), and loss (G″) moduli of prepared products were measured using the same equipment and serrated plates configuration as during viscosity tests. Measurements were made at a frequency of 0.1 Hz (21 °C). All results were computer-registered (Kinexus program—rSpace).

2.7. Back Extrusion

The back extrusion of fat-free dairy desserts with dried vegetable powders was performed using a TA-XT2i Texture Analyzer (Stable Micro System, Godalming, UK). Tests were carried out in three repetitions using a back extrusion ring (Stable Micro system tooling) with a head diameter of 45 mm and container diameter of 50 mm. The head travel speed was 1 mm/s.

2.8. Water Activity

AWMD-10 water activity meter (NAGY, Gäufelden, Germany) was used to determine prepared dairy desserts’ water activity (aw), with the accuracy of ±0.001 of aw unit. The apparatus was calibrated before measurements with the dedicated humidity standard (95% HR). Tests were executed in five replicates at the temperature of 25 °C.

2.9. Solvent Extraction for Antioxidant Assays

The extracts were prepared following Kusio et al. [22]. One gram of fat-free dairy desserts with dried vegetable powders was suspended in 15 mL of water and disintegrated using a T10 dispersing tool (Ika, Staufen, Germany). Water extraction was conducted for 60 min at 50 °C and then centrifuged at 21,000× g (10 min at 4 °C).

2.10. Determination of Antioxidative Properties by DPPH Method

The antioxidant properties of the tested product were determined using DPPH analysis described by Blois [23]. A total 0.2 mL of prepared extracts were mixed with 0.2 mM DPPH ethanolic solution (0.8 mL) (Sigma-Aldrich, St. Louis, MO, USA). Then vortexed and incubated in the dark (15 min). A UV–VIS spectrometer was used to measure the product absorbance (Helios Gamma, Thermo, Waltham, MA, USA) at 520 nm. The results are presented in µmol of Trolox per gram of each dessert extract, calculated using a calibration curve prepared from known concentrations of Trolox.

2.11. Determination of Antioxidative Properties by FRAP Method

The ability to reduce ferric ions was tested according to Benzie and Strain method [24]. To prepare fresh FRAP reagent, it was used a 300 mM acetate buffer at pH 3.6 with a TPTZ (Sigma-Aldrich, St. Louis, MO, USA) solution (10 mM 2,4,6-tri(2-pyridyl)-1,3,5-triazine in 40 mM HCl), and a 20 mM FeCl3∙6H2O (POCH, Gliwice, Poland) solution. Everything was mixed at a 10:1:1 ratio. Then 0.1 mL of the prepared samples was added to 1.9 mL of FRAP reagent solution. The final mixture was vortexed and incubated (15 min at 37 °C). A UV–VIS spectrophotometer measured the absorbance (Helios Gamma, Thermo, Waltham, MA, USA) at 593 nm. The results were reported as µmol of Trolox per gram of each dessert extract.

2.12. Organoleptic Evaluation

Sensory features of fresh samples of fat-free dairy desserts with the addition of different dried vegetable powders were assessed by 10 untrained panelists of the staff members of the University of Life Sciences in Lublin, Poland (Faculty of Food Sciences and Biotechnology). The evaluated features of the prepared product were as follows: flavor, body, texture, appearance, and color (1–5 points; 1 = extremely dislike, 5 = extremely like) according to Szafrańska and Sołowiej [25] with significance factors (0.35—flavor; 0.25—texture and body; 0.2—appearance; 0.2—color) was used.

2.13. Statistical Analysis

Statistical analysis was conducted using STATISTICA 13.0 PL software (Stat Soft Polska Sp. z o. o., Kraków, Poland). A two-way ANOVA analysis was performed (different dried vegetable powders and their concentrations). Significant differences between pre-pared samples were determined by the Tukey post hoc test at p < 0.05.

3. Results and Discussion

3.1. Penetration Test

The penetration test is a modification of the commonly used texture profile analysis (TPA), which can be applied to semi-solid products, e.g., cheese sauces, dairy desserts, etc. [21]. Both fruits and vegetables are a great addition to dairy products. However, the form and quantity of semifinished products used in production can significantly influence the texture and taste of the final products [26]. Table 2 contains results describing the influence of different amounts (1, 3, or 5%) of dried vegetable powders (carrot, beetroot, champignon, and onion) on the texture features: hardness, adhesiveness, cohesiveness, and springiness of prepared dairy desserts.
Depending on the investigated feature, an increase or decrease in the value of individual attributes was noticed. The number values in the product with the addition of dried carrots increased hardness and adhesiveness (1–5%), and the value of cohesiveness decreased. At the same time, springiness decreased. Similar trends have been noticed in the case of dairy desserts with the addition of beetroot, except for springiness where values have not changed. In turn, products with the champignon powder were characterized by an increase in hardness and cohesiveness, while the adhesiveness and springiness of the product had similar values, regardless of the amount of the additive. In the case of fat-free milk desserts with the addition of onion powder, statistically significant differences (p < 0.05) in the values were noticed only in the cohesiveness feature, where there was an increase with a greater amount of powder addition (1–5%). Other features did not change with an increase in onion powder content. The highest hardness values were noted in the dessert with a 5% addition of carrot powder (14.7 N) and beetroot (11.5 N). In turn, the highest adhesiveness values were achieved by products with the addition of onion powder (748.97–776.7 J). As in the case of cohesiveness, a 5% addition of this ingredient increased the value of the tested feature to 0.6. The formula of the tested dessert influenced the obtained results. For example, various studies confirm the effect of carrageenan on the hardness of food products. Gustaw et al. (2006) suggested that adding carrageenan increased the hardness of dairy desserts. In turn, due to the interactions between carrageenan and milk proteins, higher concentrations of this additive can cause adverse changes in tested samples [27]. Zarzycki et al. [28] tested milk-based desserts with oat gum and κ-carrageenan. The hardness of the prepared product ranged from 0.513 to 0.557 N for desserts with the addition of κ-carrageenan. In our product, it was noticed that the value of the tested feature was higher. It can be caused by adding vegetable powder and the base of the tested product, which was WPC80. Our previous research noticed an increase in hardness and the addition of whey proteins [22]. Additionally, the obtained results may be connected with the different dietary fiber content of particular vegetable powders. Total dietary fiber (TDF) in carrots varies ca. 50 g/100 g dry weight [29], which is the highest value among other tested powders (champignon—around 30 g [30]; beetroot and onion—20 g [31]). In most cases, the tested product’s adhesiveness was related to the hardness value. A correlation between these features was noticed in dairy desserts with the addition of carrot, beetroot, and onion powder. Compared to research from 2020 concerning the effect of WPC80 (whey protein concentrate) on different physicochemical properties of fat-free dairy desserts [22], where desserts without dried vegetable addition were tested (9%WPC80—control sample), the value of adhesiveness was 197.09 J. In desserts with dried vegetable powders, the described feature was much higher. Hashim et al. [32] tested yogurt enriched with different amounts of dietary fibers (0–4.5%). Researchers noticed an increase in adhesiveness value along with the amount of added fiber. Their results were similar to ours. On the other hand, they noticed a minimal decrease in cohesiveness value. We noticed this behavior only in samples with carrot and beetroot fiber and added powders. The same observation was reported by Mousavi et al. [33]. They noticed that the incorporation of 4% flaxseed powder into the yogurt increased its value of cohesiveness from 0.61 to 0.68 N. In dairy desserts with champignon and onion described feature increased. From a technological point of view, cohesiveness describes internal bond strength in food systems structure [34]. Therefore, a decrease in this feature can indicate that samples with a greater addition of carrot and beetroot powder were firmer than other tested samples. Additionally, other elements of the tested formula had an impact on product cohesiveness, e.g., the protein addition to the food matrix can play an important role [35]. Our results are similar to the findings of Mohamed et al. (2014). They reported that adding dried grape pomace (3, 4, or 5%) into the yogurt samples reduced the cohesiveness values [36]. The last tested attribute was springiness. During the TPA/penetration test of the evaluated products springiness is defined as the complete deformation of the sample during the second bite [37,38]. The results of conducted experiment shows that a noticeable (p < 0.05) difference in value between samples was detected in desserts with beetroot powder. Milk proteins have the ability to form gels. Gelation can be induced by heat treatment. In milk gels, springiness is important because it contributes to the sensory perception of the final product and its functionality [39]. The value of springiness is connected with texture integrity of the final product. Research show that yoghurt with flaxseed powder addition increased texture integrity [33].

3.2. Viscosity Measurements

Figure 1a–d presents the measurements of the viscosity (ղ) related to frequency (0.1–100 Hz) of the desserts with the addition of a different amount of dried vegetable powders ((a)—beetroot; (b)—onion; (c)—champignon; (d)—carrot). Depending on the amount and type of dried material added, the change in the viscosity of individual products was observed.
In the case of desserts with the addition of beetroot and carrot, the viscosity of individual products decreased with the more considerable amount of added powder. On the other hand, in the desserts with the addition of onion powder, the highest values in the initial phase of the measurement were observed for the product with a 1% addition (15,580 Pa·s). The values of the tested features in desserts with dried champignon powder remained at a similar level for products with 1 and 3% and decreased for those with the 5% addition. Many factors, such as the temperature, molecule size, and complexity of hydrocolloid concentration in foods can affect the viscosity of the final product [40]. The high viscosity of the final product is connected with the use of WPC80. During the heat treatment process, its composition of different protein fractions, such as β-lactoglobulin and α-lactalbumin, can influence the viscosity of dairy desserts and raise its final value [41]. Most of the experiments concerning dairy products prepared with the addition of fiber or dried vegetables are focused on different types of yogurt. For example, Cho et al. (2017) tested yogurt enriched with green olive powder. They noticed a higher value of described feature than the product without powder. It was described that green olives had raised solid content in the final product, which might increase the viscosity [42]. Different researchers also reported an increase in the number value of the feature when the fiber is added to yogurt [43]. We noticed this kind of dependence in our product’s desserts with beetroot and carrot addition. In the case of samples with the addition of onion powder and champignon powder, the tendency was the opposite. It may be related to the structure of a given additive and its incorporation into the product. Compared to other powders, it caused the liquid consistency of a dairy dessert.

3.3. Viscoelastic Properties

Our research conducted in 2020 confirmed that the structure of high-protein fat-free dairy desserts exhibits gel-like properties. The value of storage modulus (G′) for dessert with 9% WPC80 was 867.07 Pa and for loss modulus (G″) was 342.99 Pa [22]. G′ and G″ described, respectively, the energy that is stored by the system as a consequence of elastic deformation and the ratio of energy during the deformation process dissipated as heat [40]. In tested samples, the G′ values increased in dairy desserts with carrot, beetroot, and onion powder, along with the higher amount of powders (1, 3, or 5%) (p < 0.05). It confirms the strengthening of the gel structure of dairy products. Only in samples with champignon, a decrease in the value of the G′ modulus of the samples was observed (Table 3). In all tested products, the number values of G’ were higher compared to the G″. It indicates that the desserts exhibited elastic (gel) properties.
The correlation between G′ and G″ with hardness can be observed. The structure in the samples with the addition of champignon powder becomes less elastic along with the amount of additive. Compared to the results of desserts without vegetable powders, the value of tested features increased. The same trend was noted by Sendra et al. (2010). They incorporated different amounts of organ fiber into yogurt. Researchers observed that elastic (G′) and viscous moduli (G″) were higher in products with bigger particles compared to yogurts with smaller size of dietary fibers [44]. On the other hand, the phase angle can estimate whether the final product exhibits gel-like properties (δ < 45°). Only in the sample with 1% onion powder addition the value of δ was much higher than 45°. When δ = 45°, it is considered a gel point. A value higher than 45° characterizes a product with viscous-like properties [45]. Additionally, obtained results may be connected with adding WPC80 and eliminating fat from the formula. Researchers confirmed that the amount of protein impacted the values of loss and storage moduli [46]. The decrease in the value of G′ in desserts with champignon powder could be related to the foamability of the whey proteins. The molecules’ structure is the forces between them influencing the gelling process [47]. The composition of ingredients that create dessert described as the weak gel can be influenced by tested powder, which can interact with other particles and weaken the final product’s texture. For example, dessert with 5% mushroom powder significantly decreased compared to the product with the addition of 3%.

3.4. Back Extrusion

Results of back extrusion values of fat-free dairy desserts with different dried vegetable powders addition were presented in Figure 2. This technique is connected with complex fluids of products and helps to identify their flow behavior [48].
Observed results show that the increased amount of added powder correlates with the increase in the value of the tested feature. Only in the sample with 5% onion powder addition was the force lower (4.5 N) than the product with 3% (4.8 N), which is correlated with the viscosity measurements and hardness values obtained with a penetration test. The viscosity was much lower in the 5% onion powder addition compared to samples with 1% and 3%. The obtained results confirm that the greater the addition of vegetable powder, the greater the formation of dense gel structure, which can be compared to the values of different dairy products with the addition of fiber. Researchers proved that adding fibers were connected with gritty texture in fiber-fortified yogurts. The exception was yogurt with oat fiber. It was concluded that the textural and rheological properties of yogurts enriched with different types of fibers depend on a few factors, such as the fiber’s size, concentration, and connections forming between the ingredients of the final product [44,49]. Our results show that only a 5% addition of onion powder caused the final product’s loosening of the internal structure. It may be caused by the structure and composition of dried powder. Adding dried onions only binds to the product to a certain extent.

3.5. Water Activity (aw)

When developing new formulas for food products, determining the water activity (aw) is essential in the recipe. Water activity (aw) is connected with control of the quality and stability of food products in terms of physical properties, texture, and microorganisms growth [50]. The results of the conducted research are presented in Figure 3.
The water activity of different samples of fat-free dairy desserts with vegetable powders decreased significantly (p < 0.05) in products with beetroot and carrot powder addition, along with higher concentrations. The opposite tendency was noticed in products with the addition of champignon and onion powder. The highest values (p < 0.05) were noted in the samples with 5% onion (0.996), champignon (0.997), 1% (0.992), and 3% of beetroot (0.989), respectively. The lowest water activity was noted in the dairy dessert with 5% beetroot powder (0.868). To describe a dairy product as shelf-stable, its water activity should be as low as possible (>0.85). Sometimes, even when this requirement is fulfilled, this product often has a relatively short storage life [51]. Aportela-Palacios et al. (2005) tested the features of yogurt fortified with calcium and fiber. They noticed that the product’s water activity decreased due to the higher amount of solids in the product [52]. The opposite tendency in the two series of tested products was observed (champignon and onion), which may be related to the ability to bind water by vegetable powders used in the experiment.

3.6. Determination of Antioxidative Properties by DPPH and FRAP Method

Considering the different mechanisms of antioxidant action, fat-free dairy desserts with different dried vegetables were evaluated using DPPH and FRAP. The results of the measurements are presented in Figure 4 (DPPH method) and Figure 5 (FRAP method). Both methods are based on a similar mechanism of action, i.e., transfer an electron from an antioxidant to an oxidant.
Using the DPPH method, the ability of the antioxidants to donate hydrogen radicals or an electron to the stable DPPH free radical was measured. All tested products could reduce radical DPPH into DPPH-H. Along with the amount of added powder, an increase in the value (μmol Trolox/g of dessert) was noted (beetroot, champignon, and onion addition) (Figure 4). The value increase in samples with dried carrots was insignificant compared to other products (p > 0.05). The highest measurements were observed in dairy desserts with beetroot powder (0.16–1.14 µmol Trolox/g of dessert) and the lowest in the samples with carrot powder addition (0.082–0.67 µmol Trolox/g of dessert). The DPPH value of the dessert prepared without adding dried vegetable powder (9% WPC80) was 0.27 ± 0.25 µmol Trolox/g [22]. It suggests that a 1% addition of vegetables may not be sufficient to improve the capacity to neutralize DPPP radicals in any of the vegetable-enriched dessert. A 3% additions significantly improved antioxidant potential in the case of beetroot and button mushroom (not onion and carrot, though). When 5% addition was applied, every dessert (except carrot-enriched) had increased antioxidant capacity in the following order: beetroot > champignon > onion. Mohamed et al. (2014) tested yogurt fortified with dietary fiber. They added dried grape pomace (1–5%) and found that the higher amount of added fiber increased scavenging activity in the final product [36], which is consistent with our results.
One of the criteriums connected with antioxidative capacity is the ability of the product to reduce ferric ions [53]. The FRAP method was used to examine this feature of the tested products. The examination of the antioxidative properties of prepared fat-free dairy desserts enriched with dried vegetable powders was presented in Figure 5. In each tested product, the values of reducing ferric ions of individual samples increased along with the amount of added powder. Similarly to the results with the DPPH method, in the samples with dried carrots, the increase in the abovementioned value was insignificant compared to other products (p > 0.05). The highest values were observed in the dessert with 5% beetroot powder (2.66 µmol Trolox/g of dessert).
In research from 2020 regarding fat-free desserts, it was concluded that adding whey proteins to the final product influenced the antioxidative capacity of the desserts, among others, due to the higher content of lactoferrin [22]. As confirmed by the presented results, the addition of dried vegetable powders increased the value of the antioxidant activity proportionally to the vegetable content. Moreover, antioxidant capacity measured by the FRAP method was increased, compared to the dessert prepared without adding vegetable powders (9% WPC80—0.4 ± 0.06 μmol Trolox/g of dessert) [22]. The only exception was the dessert containing 1% of carrot, in which antioxidant properties were not improved. This study is consistent with the antioxidant ranking of different vegetables proposed by Sun and Powers [54]. According to these authors, beetroot and mushrooms can be regarded as strong antioxidants, while onion and carrot belong correspondingly to the group of medium and weak antioxidants. The studies of yogurts enriched with fruit powders regarding oxidative properties have been described in different publications [55,56]. The described value of FRAP in yogurt beverages fortified with different fruits was lower compared to our results. It could also be caused by the whey protein concentrate added to the formula. Research suggests that adding WPC to dairy products significantly impacts the antioxidative properties of tested products [57].

3.7. Organoleptic Evaluation

The results of the organoleptic evaluation of fat-free dairy desserts enriched with different amounts of dried vegetable powders are presented in Figure 6. Prepared final products were manufactured and stored overnight and then evaluated. Panelists (untrained) noticed differences between the tested products. The highest scores among all tested samples were noted in the product with champignon (3 and 5%) and carrot (3%) addition. Panelists described the structure of tested products as uniform and without lumps. The aroma and taste did not contain a foreign aftertaste and were better than other samples. Products with the addition of 5% onion powder and 5% beetroot powder obtained the lowest scores among all tested product samples for each of the tested features. These results may be associated with a firmer consistency and characteristic flavor connected with added vegetable powders. The panelists described the taste of the combination of whey protein concentrate (WPC80) with the tested powders as incompatible.
There is a lack of research describing the organoleptic evaluation of dairy desserts based on WPC80 with the addition of dried vegetable powders. Typical dairy products that are comparable to the presented formula are yogurts. However, adding vegetables to the formula is not popular, even among different types of yogurt. It is connected with consumers’ use of yogurts with fruits or fruity flavors. Most commercially available products are sweetened. Research suggests that consumers are more likely to give higher rates to available products [58]. Prepared products differ from typical commercial desserts, and repeated exposure can improve overall acceptance. In the study from 2004, tested yogurt, which was supplemented with different amounts of carrot juice, was acceptable due to its sweet and pleasant taste [59]. In our study, a product with 3% dried carrot powder addition received one of the highest scores.

4. Conclusions

Based on the conducted experiments, it can be concluded that the use of different amounts (1, 3, or 5%) of dried vegetable powders (carrot, onion, champignon, and beetroot) significantly influenced the rheological, textural, antioxidative, and organoleptic properties of fat-free dairy desserts. Powder addition (except onion and champignon) caused an increase in the hardness and adhesiveness of final products and was correlated with back extrusion and viscoelastic properties. Most of the tested products become stiffer and more compact, along with the amount of powder. Additionally, back extrusion results indicated that the more significant addition of dried vegetable powder, the more excellent the dense gel structure formed. The water activity value suggests that tested desserts must be refrigerated and have a short shelf life. That is why storage trials should be conducted. Additionally, colorimetric tests are necessary, because as it is well known, consumers may be sensitive to general view of the final product. In turn, the studies of antioxidant properties showed that as the amount of added powders was higher, the antioxidative properties increased. All obtained results allow the conclusion that it is possible to use dried vegetable powders as a new formula for the dessert with whey protein concentrate as a fat substitute. Moreover, the obtained desserts are characterized by health-promoting properties (antioxidative), which can be attractive and beneficial to consumers.

Author Contributions

Conceptualization, B.G.S. and K.K.; methodology, B.G.S. and W.R.; software, B.G.S. and W.R.; validation, B.G.S. and W.R; formal analysis, K.K.; investigation, K.K.; resources, J.O.S. and B.G.S.; data curation, K.K. and J.O.S.; writing—original draft preparation, K.K. and J.O.S.; writing—review and editing, B.G.S.; visualization, K.K. and J.O.S.; supervision, B.G.S. and W.R.; project administration, B.G.S.; funding acquisition, B.G.S. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Institutional Review Board Statement

Only adults participated in the organoleptic evaluation of fat-free dairy desserts. The Local Bioethics Committee in Lublin, Poland, concluded that the above study did not require the consent of the Commission. This study did not have any predictable risks, nor did it expose participants to pain. No personal or identifying information was collected, and all data were analyzed anonymously. As such, while written participant consent was not collected for this study, all participants gave verbal informed consent to participate. They were informed of the nature of the study and its objectives and advised of participants’ confidentiality and anonymity. To make participants feel comfortable, they were allowed to withdraw from the study at any time and for any reason. All participants evaluated the tested products objectively and agreed to the publication of their evaluation results, which would remain anonymous.

Informed Consent Statement

Not applicable.

Data Availability Statement

The data presented in this study are available on request from the corresponding author.

Conflicts of Interest

The authors declare no conflict of interest.

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Applsci 12 11503 g001a 550Applsci 12 11503 g001b 550
Figure 1. Effect of different dried vegetable powders and amounts (1, 3, 5%) on the viscosity of fat-free dairy desserts. Letters (a–d) describe different desserts: (a) with beetroot powder (Be); (b) with onion powder (O); (c) with champignon powder (Ch); and (d) with carrot powder (C).
Figure 1. Effect of different dried vegetable powders and amounts (1, 3, 5%) on the viscosity of fat-free dairy desserts. Letters (a–d) describe different desserts: (a) with beetroot powder (Be); (b) with onion powder (O); (c) with champignon powder (Ch); and (d) with carrot powder (C).
Applsci 12 11503 g001aApplsci 12 11503 g001b
Applsci 12 11503 g002 550
Figure 2. Effect of different amounts of dried vegetable powders on back extrusion values of fat-free dairy desserts. Letters (a–f) indicate significant differences at p < 0.05 (Tukey’s HSD test).
Figure 2. Effect of different amounts of dried vegetable powders on back extrusion values of fat-free dairy desserts. Letters (a–f) indicate significant differences at p < 0.05 (Tukey’s HSD test).
Applsci 12 11503 g002
Applsci 12 11503 g003 550
Figure 3. Effect of different amounts of dried vegetable powders on water activity of fat-free dairy desserts. Letters (a–e) indicate significant differences at p < 0.05 (Tukey’s HSD test).
Figure 3. Effect of different amounts of dried vegetable powders on water activity of fat-free dairy desserts. Letters (a–e) indicate significant differences at p < 0.05 (Tukey’s HSD test).
Applsci 12 11503 g003
Applsci 12 11503 g004 550
Figure 4. Effect of different amounts of dried vegetable powders on fat-free dairy desserts’ antioxidative properties (DPPH). Letters (a–i) indicate significant differences at p < 0.05 (Tukey’s HSD test).
Figure 4. Effect of different amounts of dried vegetable powders on fat-free dairy desserts’ antioxidative properties (DPPH). Letters (a–i) indicate significant differences at p < 0.05 (Tukey’s HSD test).
Applsci 12 11503 g004
Applsci 12 11503 g005 550
Figure 5. Effect of different amounts of vegetable powders on ferric reducing antioxidant power (FRAP) of fat-free dairy desserts. Letters (a–f) indicate significant differences at p < 0.05 (Tukey’s HSD test).
Figure 5. Effect of different amounts of vegetable powders on ferric reducing antioxidant power (FRAP) of fat-free dairy desserts. Letters (a–f) indicate significant differences at p < 0.05 (Tukey’s HSD test).
Applsci 12 11503 g005
Applsci 12 11503 g006 550
Figure 6. Organoleptic evaluation of fat-free dairy desserts enriched with different amounts (1, 3, or 5%) of dried vegetables (C—carrot; Ch—champignon; O—onion; Be—beetroot). (Scale: 1–5 points; 1 = extremely dislike, 5 = extremely like). a–f Means with different superscripts are significantly different (p < 0.05, Tukey’s HSD test).
Figure 6. Organoleptic evaluation of fat-free dairy desserts enriched with different amounts (1, 3, or 5%) of dried vegetables (C—carrot; Ch—champignon; O—onion; Be—beetroot). (Scale: 1–5 points; 1 = extremely dislike, 5 = extremely like). a–f Means with different superscripts are significantly different (p < 0.05, Tukey’s HSD test).
Applsci 12 11503 g006
Table
Table 1. Composition of fat-free consummate dairy desserts with the addition of dried vegetable powders.
Table 1. Composition of fat-free consummate dairy desserts with the addition of dried vegetable powders.
IngredientsQuantity (%)
Whey Protein Concentrate (WPC80)9.0
Skimmed Milk Powder (SMP)3.33
Sucrose3.33
ĸ-carrageenan0.05
Dried vegetable powder0 (control)1.03.05.0
Water84.2983.2981.2978.29
Table
Table 2. Effect of different dried vegetable powders content on the textural properties of fat-free dairy desserts.
Table 2. Effect of different dried vegetable powders content on the textural properties of fat-free dairy desserts.
Dried Vegetable PowdersContent of Dried Vegetable Powders [%]Hardness
[N] ± SD		Adhesiveness
[J] ± SD		Cohesiveness
[N] ± SD		Springiness
± SD
Control03.74 a ± 1.46197.09 a ± 17.030.51 cd ± 0.020.95 ab ± 0.005
Carrot17.92 cd ± 2.08458.27 cd ± 14.330.516 c–e ± 0.0070.979 b ± 0.01
39.7 ef ± 2.8547.8 de ± 42.010.48 a–c ± 0.0030.939 a ± 0.01
514.7 h ± 10.3684.39 ef ± 18.50.47 ab ± 0.0090.946 ab ± 0.006
Beetroot15.35 b ± 1.74259.26 ab ± 7.950.51 c–e ± 0.0080.973 ab ± 0.006
37.63 c ± 0.72383.03 bc ± 3.370.5 bc ± 0.010.96 ab ± 0.013
511.5 g ± 8.36484.76 cd ± 30.90.46 a ± 0.0230.97 ab ± 0.027
Champignon18.39 c–e ± 2.8500.43 cd ± 24.850.51 cd ± 0.010.98 ab ± 0.005
39.44 e ± 1.13527.55 d ± 10.320.549 ef ± 0.0090.96 ab ± 0.008
59.06 de ± 2.41495.51 cd ± 34.40.54 d–f ± 0.0060.974 ab ± 0.004
Onion111.1 g ± 3.37748.97 f ± 43.080.521 c–e ± 0.0190.965 ab ± 0.014
311.0 fg ± 6.72772.89 f ± 35.010.58 fg ± 0.0150.96 ab ± 0.013
510.9 fg ± 4.31776.7 f ± 54.90.6 g ± 0.0060.976 ab ± 0.03
Data are presented as means ± SD (standard deviation). a–h Means in the same column with different superscripts are significantly different (p < 0.05, Tukey’s HSD test).
Table
Table 3. Effect of different amounts of dried vegetable powders on phase angle δ (°), storage (G′), and loss (G″) moduli of fat-free dairy desserts.
Table 3. Effect of different amounts of dried vegetable powders on phase angle δ (°), storage (G′), and loss (G″) moduli of fat-free dairy desserts.
Dried VegetablesContent of Dried Vegetables [%]G′(Pa) ± SDG″(Pa) ± SDδ (°) ± SD
Carrot12386.96 c ± 22.1577.42 a ± 6.1013.59 c ± 1.29
35134.37 i ± 51.021463.21 d ± 16.3615.9 d–f ± 0.42
58796.23 k ± 34.32665.03 f ± 10.0317.09 f ± 1.26
Beetroot11528.42 a ± 13.07556.68 a ± 5.8519.3 g ± 7.02
32052.11 b ± 12.89596.47 a ± 14.3816.2 ef ± 0.29
54467.30 g ± 11.36891.85 b ± 10.8211.29 b ± 0.15
Champignon13310.8 f ± 12.32508.66 a ± 10.738.79 a ± 2.02
33150.3 e ± 10.51809.01 b ± 9.4214.42 cd ± 0.65
52656.06 d ± 33.3552.71 a ± 5.411.74 b ± 0.91
Onion12144.80 b ± 39.169024.5 g ± 21.6576.73 h ± 1.18
34696.19 h ± 36.991270.57 c ± 8.3115.14 c–e ± 0.21
55409.77 j ± 25.331634.87 e ± 4.3916.8 f ± 0.3
Data are presented as means ± SD (standard deviation). a–k Means in the same column with different superscripts are significantly different (p < 0.05, Tukey’s HSD test).
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Kusio, K.; Szafrańska, J.O.; Radzki, W.; Sołowiej, B.G. Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts. Appl. Sci. 2022, 12, 11503. https://doi.org/10.3390/app122211503

AMA Style

Kusio K, Szafrańska JO, Radzki W, Sołowiej BG. Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts. Applied Sciences. 2022; 12(22):11503. https://doi.org/10.3390/app122211503

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Kusio, Katarzyna, Jagoda O. Szafrańska, Wojciech Radzki, and Bartosz G. Sołowiej. 2022. "Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts" Applied Sciences 12, no. 22: 11503. https://doi.org/10.3390/app122211503

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