AN INVESTIGATION OF THE ANTIOXIDANT ACTIVITIES AND SOME PHYSICOCHEMICAL CHARACTERISTICS OF STRAWBERRY ADDED YOGURT

Sengul M., Erkaya T., Sengul M., Yildiz H.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.26, sa.3, ss.235-242, 2014 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 26 Sayı: 3
  • Basım Tarihi: 2014
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.235-242
  • Anahtar Kelimeler: antioxidant activity, DPPH, Strawberry yogurt, PHENOLIC CONTENT, CAPACITY, TEMPERATURE, PEPTIDES, RHEOLOGY, STORAGE, MILK
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effect of adding strawberry pulp to yogurt on its physicochemical properties, antioxidant activity and sensory characteristics was studied. For this purpose, experimental yogurts were produced by the addition of strawberry pulp (at 8, 12 and 16%) to plain yogurt and analyses were carried out through 14 days of cold storage. The titratable acidity and viscosity values of yogurts increased with the increasing of strawberry pulp concentration. Conversely, the total solid, fat, protein, ash, pH and syneresis values decreased. Antioxidant activity (beta-caroten bleaching assay) and IC50 (DPPH radical scavenging assay) in yogurts ranged from 77.71 to 86.12%, 205.70 to 2241.09 mu g/mL during storage, respectively. For the sensory properties of yogurts, yogurt including 16% of strawberry pulp received the highest overall acceptability score on the first day of storage.