Yogurts Supplemented with Juices from Grapes and Berries
Abstract
:1. Introduction
2. Materials and Methods
2.1. Milk, Juices and Starter Culture
2.2. Yogurt Production
2.3. Analyses
2.3.1. Total Acidity and pH
2.3.2. Water Holding Capacity and Syneresis
2.3.3. Color
2.3.4. Preparation of Yogurt Water Extract
2.3.5. Free Radical-Scavenging Activity
2.3.6. Total Phenolic Content
2.3.7. Reducing Sugars
2.4. Microbiological Analysis
2.5. Statistical Analysis
3. Results and Discussion
3.1. Acidification Trend
3.2. Physicochemical Characteristics and Antioxidant Activity
3.3. Color Characteristics
3.4. Starter Culture Viability
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Analyses | Days | CY | GY | AY | BY |
---|---|---|---|---|---|
pH | 1 | 4.64 ± 0.03 c,A | 4.66 ± 0.01 d,A,B | 4.72 ± 0.01 c,B,C | 4.76 ± 0.01 c,C |
7 | 4.57 ± 0.00 b,c,A | 4.59 ± 0.01 c,A | 4.51 ± 0.01 b,B | 4.51 ± 0.01 b,B | |
14 | 4.50 ± 0.00 a,b,A | 4.48 ± 0.01 b,A | 4.50 ± 0.01 b,A | 4.49 ± 0.00 b,A | |
21 | 4.45 ± 0.06 a,A | 4.39 ± 0.01 a,A | 4.40 ± 0.01 a,A | 4.38 ± 0.00 a,A | |
28 | 4.39 ± 0.01 a,A | 4.36 ± 0.01 a,A | 4.38 ± 0.01 a,A | 4.37 ± 0.01 a,A | |
Acidity (% w/w lactic acid) | 1 | 1.02 ± 0.00 a,B | 1.03 ± 0.01 a,b,B | 0.85 ± 0.01 a,A | 0.86 ± 0.01 a,A |
7 | 1.03 ± 0.02 a,A,B | 0.99 ± 0.02 a,A | 1.06 ± 0.02 b,B | 1.08 ± 0.01 c,B | |
14 | 1.04 ± 0.02 a,A | 1.00 ± 0.01 a,A | 1.03 ± 0.01 b,A | 1.02 ± 0.01 b,A | |
21 | 0.99 ± 0.02 a,A | 1.00 ± 0.00 a,A | 1.01 ± 0.04 b,A | 1.00 ± 0.01 b,A | |
28 | 1.03 ± 0.01 a,A | 1.07 ± 0.01 b,A | 0.99 ± 0.04 b,A | 1.00 ± 0.00 b,A | |
Reducing sugars (% w/w lactose) | 1 | 5.00 ± 0.10 a,B | 6.18 ± 0.16 a,C | 4.22 ± 0.12 a,A | 4.35 ± 0.03 a,A |
7 | 4.19 ± 0.39 b,A,B | 5.10 ± 0.07 b,B | 3.64 ± 0.10 a,b,A | 3.55 ± 0.11 b,A | |
14 | 3.49 ± 0.00 b,c,A | 4.39 ± 0.14 c,B | 3.48 ± 0.24 a,b,A | 3.66 ± 0.26 b,A | |
21 | 3.30 ± 0.08 c,A | 4.20 ± 0.02 c,d,B | 3.64 ± 0.14 b,A | 3.56 ± 0.00 b,A | |
28 | 3.39 ± 0.00 c,A | 3.98 ± 0.00 d,B | 3.40 ± 0.13 b,A | 3.28 ± 0.23 b,A |
Analyses | Days | CY | GY | AY | BY |
---|---|---|---|---|---|
WHC (%) | 1 | 69.6 ± 3.0 a | 72.2 ± 4.2 a | 67.6 ± 0.1 a,b | 66.6 ± 0.1 a,b |
7 | 65.4 ± 0.1 a | 66.4 ± 3.5 a | 68.9 ± 3.3 b | 66.9 ± 1.1 b | |
14 | 65.9 ± 0.5 a | 67.7 ± 2.1 a | 68.9 ± 0.7 b | 69.1 ± 1.5 b | |
21 | 61.9 ± 3.6 a | 64.3 ± 1.4 a | 64.6 ± 0.4 a | 66.2 ± 2.3 a,b | |
28 | 62.0 ± 0.1 a | 62.5 ± 0.1 a | 61.9 ± 1.7 a | 61.2 ± 1.1 a | |
Syneresis (%) | 1 | 30.0 ± 0.0 a | 31.0 ± 1.4 a | 38.0 ± 2.1 a | 38.3 ± 4.6 a |
7 | 35.5 ± 0.7 a | 38.5 ± 0.7 a | 37.5 ± 2.1 a | 37.5 ± 2.1 c | |
14 | 33.8 ± 3.2 a | 33.0 ± 3.5 a | 33.0 ± 1.4 a | 37.0 ± 4.2 b | |
21 | 38.5 ± 3.5 a | 31.4 ± 2.8 a | 37.0 ± 4.2 a | 34.0 ± 2.8 b | |
28 | 34.6 ± 0.9 a | 33.8 ± 3.9 a | 39.0 ± 1.4 a | 40.5 ± 3.5 b |
Yogurt | DPPH● | Total Phenolic Content μg GAE g−1 | |
---|---|---|---|
% | μmol TE 100 g−1 | ||
CY | 17.5 ± 1.2 a | 14.7 ± 0.9 a | 43.3 ± 0.2 a |
GY | 27.1 ± 2.6 b | 21.5 ± 1.8 b | 57.6 ± 0.3 b |
AY | 39.2 ± 1.1 c | 30.0 ± 0.8 c | 56.5 ± 1.1 b |
BY | 43.5 ± 0.2 d | 33.0 ± 0.2 d | 64.6 ± 0.6 c |
Analyses | Days | CY | GY | AY | BY |
---|---|---|---|---|---|
L* | 1 | 81.43 ± 7.13 a | 72.01 ± 3.23 a | 81.59 ± 1.87 b | 70.94 ± 2.69 a |
7 | 81.46 ± 7.22 a | 71.99 ± 3.30 a | 83.32 ± 7.22 b | 76.76 ± 2.39 c | |
14 | 81.83 ± 2.49 a | 73.79 ± 5.67 a | 73.00 ± 2.58 a | 66.21 ± 3.18 b | |
21 | 81.11 ± 6.34 a | 77.85 ± 3.83 a | 73.85 ± 0.26 a | 71.69 ± 0.82 a | |
28 | 87.04 ± 5.48 a | 77.07 ± 0.03 a | 73.22 ± 0.22 a | 71.98 ± 0.15 a | |
a* | 1 | −2.78 ± 0.26 a | 1.64 ± 0.05 a | 1.21 ± 0.25 a | 7.35 ± 0.17 a |
7 | −2.71 ± 0.37 a | 1.62 ± 0.10 a | 1.89 ± 0.30 b,c | 8.74 ± 0.27 c | |
14 | −2.64 ± 0.16 a | 1.48 ± 0.16 a | 1.73 ± 0.15 b | 7.61 ± 0.51 a,b | |
21 | −2.72 ± 0.31 a | 1.48 ± 0.06 a | 1.98 ± 0.03 b,c | 8.02 ± 0.11 b | |
28 | −2.71 ± 0.22 a | 1.51 ± 0.07 a | 2.09 ± 0.03 c | 7.94 ± 0.06 b | |
b* | 1 | 5.95 ± 0.49 a | 2.78 ± 0.01 a | 5.09 ± 0.04 c | 0.96 ± 0.03 a |
7 | 5.81 ± 0.77 a | 2.82 ± 0.01 a,b | 4.72 ± 0.45 b,c | 1.13 ± 0.05 a,b | |
14 | 3.59 ± 0.22 a | 2.91 ± 0.34 a,b,c | 4.17 ± 0.26 a | 0.78 ± 0.05 a | |
21 | 5.72 ± 0.76 a | 3.20 ± 0.20 c | 4.27 ± 0.26 a,b | 1.32 ± 0.32 b | |
28 | 5.60 ± 0.26 a | 3.12 ± 0.04 b,c | 4.30 ± 0.19 a,b | 1.40 ± 0.33 b | |
C* | 1 | 6.57 ± 0.55 a | 3.23 ± 0.02 a | 5.24 ± 0.09 c | 7.41 ± 0.02 a |
7 | 6.41 ± 0.85 a | 3.25 ± 0.04 a | 5.08 ± 0.53 b,c | 8.82 ± 0.26 d | |
14 | 6.19 ± 0.26 a | 3.26 ± 0.37 a | 4.51 ± 0.30 a | 7.65 ± 0.51 a,b | |
21 | 6.33 ± 0.82 a | 3.53 ± 0.20 a | 4.71 ± 0.22 a,b | 8.13 ± 0.16 c | |
28 | 6.22 ± 0.33 a | 3.47 ± 0.07 a | 4.78 ± 0.16 a,b,c | 8.06 ± 0.10 b,c | |
°hue | 1 | 115.0 ± 0.3 a | 59.5 ± 0.9 a | 76.7 ± 2.6 d | 7.4 ± 0.4 a,b |
7 | 115.0 ± 0.1 a | 60.2 ± 1.6 a | 68.3 ± 1.3 c | 7.3 ± 0.6 a,b | |
14 | 115.3 ± 0.5 a | 63.0 ± 0.5 b | 67.5 ± 0.5 b,c | 5.9 ± 0.8 a | |
21 | 115.5 ± 0.5 a,b | 65.2 ± 0.7 c | 65.1 ± 1.7 a,b | 9.3 ± 2.1 b,c | |
28 | 115.8 ± 0.8 b | 64.2 ± 0.8 b,c | 64.0 ± 1.1 a | 10.0 ± 2.3 c |
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Dimitrellou, D.; Solomakou, N.; Kokkinomagoulos, E.; Kandylis, P. Yogurts Supplemented with Juices from Grapes and Berries. Foods 2020, 9, 1158. https://doi.org/10.3390/foods9091158
Dimitrellou D, Solomakou N, Kokkinomagoulos E, Kandylis P. Yogurts Supplemented with Juices from Grapes and Berries. Foods. 2020; 9(9):1158. https://doi.org/10.3390/foods9091158
Chicago/Turabian StyleDimitrellou, Dimitra, Nikoletta Solomakou, Evangelos Kokkinomagoulos, and Panagiotis Kandylis. 2020. "Yogurts Supplemented with Juices from Grapes and Berries" Foods 9, no. 9: 1158. https://doi.org/10.3390/foods9091158