Świąder Katarzyna, Florowska Anna
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland.
Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland.
Foods. 2022 Feb 16;11(4):566. doi: 10.3390/foods11040566.
The purpose of this study was to investigate the influence of the addition of inulin (3%, 6% and 9%) to green tea-infused set type yoghurt on its sensory quality and physical properties. Yogurts were made by combining green tea with milk and inulin and inoculated with freeze-dried starter cultures YO-122. Incubation was conducted at 43 °C for approximately 4.5 h until a pH value of 4.5-4.6 was achieved. For the prepared yoghurts, a panel of experts ( = 10) was selected, characterized 35 attributes and conducted a sensory quality assessment of these yoghurts using the Quantitative Descriptive Profile method. Additionally, instrumental analyses such as yield stress, adhesiveness, firmness, physical stability and color parameters were also carried out. The use of green tea infusion increased the perception of green tea flavor, bitterness, astringency, dark color of the yoghurt and the existing whey, which worsened the overall sensory quality of the yoghurt. The addition of inulin (9%) to the green tea yoghurt, increased the perception of sweet, peach flavor and aroma and improved the firmness of the yoghurt while reducing the perception of sour taste, which improved the sensory quality of the yoghurt. Both inulin and green tea affected the physical properties of the yoghurts, causing an increase in the yield stress (43%, and 20%, respectively) and deteriorated the stability of the yoghurts. Green tea affected the color of the yoghurts, causing the lightness to decrease. The parameter decreased from 89.80 for the control sample to 84.42 for the green tea infused yoghurt. The use of infused green tea in yoghurt production makes it necessary to use ingredients that will neutralize its adverse effects on sensory quality and physical parameters of yoghurt, and such an additive can be prebiotic fiber-inulin at a concentration of 9%.
本研究的目的是调查在绿茶风味凝固型酸奶中添加菊粉（3%、6%和9%）对其感官品质和物理性质的影响。通过将绿茶与牛奶和菊粉混合制作酸奶，并接种冻干发酵剂YO-122。在43℃下培养约4.5小时，直到pH值达到4.5 - 4.6。对于制备好的酸奶，挑选了一组专家（n = 10），确定了35个属性，并使用定量描述分析法对这些酸奶进行感官品质评估。此外，还进行了诸如屈服应力、黏附性、硬度、物理稳定性和颜色参数等仪器分析。添加绿茶提取物增加了酸奶中绿茶风味、苦味、涩味、深色以及乳清的感知，这降低了酸奶的整体感官品质。在绿茶酸奶中添加9%的菊粉，增加了甜味、桃子风味和香气的感知，提高了酸奶的硬度，同时降低了酸味的感知，从而改善了酸奶的感官品质。菊粉和绿茶都影响了酸奶的物理性质，导致屈服应力分别增加了43%和20%，并降低了酸奶的稳定性。绿茶影响了酸奶的颜色，导致亮度降低。L*参数从对照样品的89.80降至添加绿茶提取物酸奶的84.42。在酸奶生产中使用绿茶提取物使得有必要使用能够中和其对酸奶感官品质和物理参数不利影响的成分，而这样的添加剂可以是浓度为9%的益生元纤维菊粉。
