The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt
Özet
In this study, the effect of Hibiscus sabdariffa L. flowers marmalade
(HM) addition at different ratios (0%, 15%, 20%) was determined on the certain
quality properties, total phenolic contents, antioxidant activity, mineral composition
and heavy metal content of stirred-type yogurts (C, HM15, and HM20). The
marmalade addition increased dry matter, ash, titratable acidity and viscosity whereas
decreased pH, fat and protein values. HM addition significantly increased the
antioxidant properties of yogurt samples. 2,2-Diphenylpicrylhydrazyl
radical-scavenging activity, Copper (II) reducing antioxidant capacity and
total phenolic content were found to be in the range of 5.92–26.73 mg TE/100 g,
4.88–15.03 mg TE/100 g, and 5.57–14.69 mg GAE/100 g, respectively. There were
no statistically differences between control and HM-added groups in terms of
lactic acid bacteria (LAB) counts, also in all samples the total LAB count was
above 6 Log cfu/g during the storage. Fe, Mn, B, and Ba mineral values of samples
with HM were higher than control sample. Cd, As, Hg and Li heavy metals were not detected in any of the samples,
consequently results were within reliable limits reported by JECFA (Joint
FAO/WHO Expert Committee on Food Additives) and Turkish Food Codex. As a result
of the sensory evaluation, the samples containing 20% HM generally received
higher scores than the samples containing 15% HM. Considering all the
parameters, it was concluded that HM yogurts can be used as a different type in
the functional yogurt industry due to its pleasant and characteristic taste.
Anahtar kelimeler
Atıf için künye
ARSLANER, A., SALIK, M. A., & Bakırcı, İ. (2021). The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt. Journal of Food Science and Technology, 58(1), 223–233. https://doi.org/10.1007/s13197-020-04533-z
BibTeX
@article{arslaner2021-272948,
author = {ARSLANER, AYLA and SALIK, Mehmet Ali and Bakırcı, İhsan},
title = {The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt},
journal = {Journal of Food Science and Technology},
year = {2021},
volume = {58},
number = {1},
pages = {223--233},
issn = {0022-1155},
doi = {10.1007/s13197-020-04533-z},
url = {https://akademik.atauni.edu.tr/yayinlar/272948-the-effects-of-adding-hibiscus-sabdariffa-l-flowers-marmalade-on-some-quality}
}