Akalan Merve, Bayrak Akay Kamile, Başyiğit Bülent, Karakuş Mehmet Şükrü, Yücetepe Melike, Karaaslan Asliye, Karaaslan Mehmet
Food Engineering Department, Engineering Faculty, Harran University, Şanlıurfa, Turkey.
Food Processing Programme, Vocational School, Harran University, Şanlıurfa, Turkey.
J Food Sci Technol. 2024 May;61(5):958-968. doi: 10.1007/s13197-023-05892-z. Epub 2023 Nov 24.
In the current study, yogurts containing instant stevia powder (ISP) at varying proportions (0.1, 0.2, 0.3, and 0.4 g/100 mL) were perused in terms of physicochemical attributes, textural behavior, antioxidant activity, and sensory acceptability during 14 day storage at 4 °C. For this, bioactive components extracted by using microwave-assisted system were spray dried in optimum conditions (11 mL/min flow rate and 167 °C inlet air temperature) and then incorporated into yogurts. The minimal syneresis value (17.09 g/100 g) at the day of 14 was detected in ISP (0.4 g/100 mL)-supplemented yogurts while this value was reached to 19.45 g/100 g in control counterpart without stevia powder. Enriching yogurts with powders was a plausible way for boosting their mechanical properties. The antioxidative parameters namely total phenolic content (TPC), DPPH, ABTS, FRAP, and CUPRAC values were tendency to increase with ISP increment in yogurts. Low scores in sensory evaluation were detected in yogurts loaded with ISP above a certain amount (more than 0.2 g/100 mL). Sum up, the findings proved that the hypotheses (fabricating innovative dairy product rich in bioactive substances and maintaining quality parameters of yogurts during storage) predicted for this study were successfully achieved.
The online version contains supplementary material available at 10.1007/s13197-023-05892-z.
在本研究中，对含有不同比例（0.1、0.2、0.3和0.4 g/100 mL）速溶甜菊糖苷粉（ISP）的酸奶进行了4℃下14天储存期间的理化特性、质地行为、抗氧化活性和感官可接受性研究。为此，使用微波辅助系统提取的生物活性成分在最佳条件（流速11 mL/min，进气温度167℃）下进行喷雾干燥，然后添加到酸奶中。在添加ISP（0.4 g/100 mL）的酸奶中，14天时检测到的最低脱水收缩值为17.09 g/100 g，而在不含甜菊糖苷粉的对照酸奶中，该值达到19.45 g/100 g。用粉末强化酸奶是提高其机械性能的一种可行方法。抗氧化参数，即总酚含量（TPC）、DPPH、ABTS、FRAP和CUPRAC值，随着酸奶中ISP含量的增加而呈上升趋势。在添加了超过一定量（超过0.2 g/100 mL）ISP的酸奶中，感官评价得分较低。总之，研究结果证明了本研究预测的假设（制造富含生物活性物质的创新乳制品并在储存期间保持酸奶的质量参数）得以成功实现。
在线版本包含可在10.1007/s13197-023-05892-z获取的补充材料。
