Plessas Stavros, Mantzourani Ioanna, Terpou Antonia, Bekatorou Argyro
Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 193 Pantazidou Str., 68200 Orestiada, Greece.
Department of Agricultural Development, Agri-Food, and Natural Resources Management, School of Agricultural Development, Nutrition & Sustainability, National and Kapodistrian University of Athens, Evripos Campus, 34400 Evia, Greece.
Foods. 2023 Dec 28;13(1):111. doi: 10.3390/foods13010111.
The aim() of this study was to create() various formulations of yogurt enriched with freeze()-dried adjuncts, namely() (i) probiotic ATCC 14917 culture(), and (ii) ATCC 14917 fermented black chokeberry juice, along with a commercial() starter culture(). The goal was to enhance() functionality and optimize the nutritional() value() of the products. These new yogurt-style() formulations were subsequently() compared with commercially produced yogurt. All products demonstrated() favorable() physicochemical properties, and the probiotic strain() consistently() maintained viable() levels exceeding 7 log() cfu/g throughout() the entire() storage() period(). The fermented milk produced with the adjunct-free cells, as well as the yogurt produced with the proposed() lactobacilli-fermented chokeberry juice, exhibited the highest lactic acid() production() (1.44 g/100 g yogurt by the end of storage()). Levels of syneresis were observed at lower() values() in yogurt produced with freeze()-dried fermented chokeberry juice. Yogurts prepared() with the lactobacilli-fermented freeze()-dried chokeberry juice displayed elevated total() phenolic content() and antioxidant capacity() (25.74 µg GAE/g and 69.05 µmol TE/100 g, respectively()). Furthermore, sensory tests revealed a distinctive() fruity flavor() in samples incorporating fermented juice. The results demonstrate() that probiotic -fermented chokeberry juice enhances() both the antioxidant capacity() and the viability of beneficial() bacteria() in yogurt while it can be readily() applied and commercialized, especially in the form of a freeze()-dried formulation.
本研究的目的是制作富含冻干辅料的多种酸奶配方，即（i）益生菌ATCC 14917培养物，以及（ii）ATCC 14917发酵的黑接骨木果汁，同时加入一种商业发酵剂。目标是增强产品的功能并优化其营养价值。随后将这些新型酸奶配方与商业生产的酸奶进行比较。所有产品均表现出良好的物理化学性质，并且益生菌菌株在整个储存期内始终保持超过7 log cfu/g的活菌水平。用无辅料细胞生产的发酵乳以及用提议的乳酸杆菌发酵的接骨木果汁生产的酸奶，乳酸产量最高（储存结束时为1.44 g/100 g酸奶）。在用冻干发酵接骨木果汁生产的酸奶中，观察到的脱水收缩水平较低。用乳酸杆菌发酵的冻干接骨木果汁制备的酸奶总酚含量和抗氧化能力升高（分别为25.74 µg GAE/g和69.05 µmol TE/100 g）。此外，感官测试显示，添加发酵果汁的样品具有独特的水果风味。结果表明，益生菌发酵的接骨木果汁可增强酸奶的抗氧化能力和有益细菌的活力，同时它易于应用和商业化，尤其是以冻干配方的形式。
