Blejan Ana Maria, Nour Violeta, Corbu Alexandru Radu, Codină Georgiana Gabriela
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania.
Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania.
Gels. 2024 Sep 25;10(10):616. doi: 10.3390/gels10100616.
Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a novel functional yogurt by adding bilberry pomace powder (BPP) at 0.5%, 1.0%, and 1.5% (/) levels in stirred-type yogurt production to confer color and to increase the dietary fiber and polyphenol content. Physicochemical properties of the yogurt samples, including color parameters, titratable acidity, pH, water holding capacity (WHC), and syneresis, as well as textural and rheological properties, were evaluated in yogurts on the 1, 14, and 28 days of refrigerated storage (4 °C). In addition, total phenolic content, total anthocyanin content, and radical scavenging activity were determined in yogurts, and sensory analysis was conducted. The results showed that BPP is a valuable source of polyphenols, dietary fiber, and oils rich in n-3 polyunsaturated fatty acids (n-3 PUFAs, n-6/n-3 ratio = 0.91). The incorporation of BPP imparted an attractive purple color to the yogurts, increased WHC, and reduced syneresis. Moreover, the addition of BPP improved the rheological properties, demonstrating that a more dense and stable yogurt gel network structure was obtained than the control. The yogurt enriched with 1.0% BPP received the highest scores for color, consistency, taste, and overall acceptability. Hence, bilberry pomace powder might be used as an ingredient to improve the nutritional and functional value of yogurts.
水果加工副产品可能是开发创新型乳制品的可持续原料。本研究旨在通过在搅拌型酸奶生产中添加0.5%、1.0%和1.5%（/）水平的越橘果渣粉（BPP）来开发一种新型功能性酸奶，以赋予其颜色，并增加膳食纤维和多酚含量。在冷藏储存（4℃）的第1天、第14天和第28天，对酸奶样品的物理化学性质进行了评估，包括颜色参数、可滴定酸度、pH值、持水能力（WHC）和脱水收缩，以及质地和流变学性质。此外，还测定了酸奶中的总酚含量、总花青素含量和自由基清除活性，并进行了感官分析。结果表明，BPP是多酚、膳食纤维和富含n-3多不饱和脂肪酸（n-3 PUFAs，n-6/n-3比率=0.91）的油脂的宝贵来源。BPP的加入使酸奶呈现出诱人的紫色，增加了WHC，并减少了脱水收缩。此外，BPP的添加改善了流变学性质，表明与对照相比，获得了更致密、更稳定的酸奶凝胶网络结构。添加1.0%BPP的酸奶在颜色、稠度、口感和总体可接受性方面得分最高。因此，越橘果渣粉可用作提高酸奶营养和功能价值的原料。
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