Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre- and post-fermented yoghurt enriched with olive leaf and its extract.
enriched yoghurt
fermentation
olive leaf powder
sensory evaluation
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Mar 2022
Mar 2022
Historique:
received:
05
02
2021
revised:
03
07
2021
accepted:
07
12
2021
entrez:
21
3
2022
pubmed:
22
3
2022
medline:
22
3
2022
Statut:
epublish
Résumé
This study investigated the comparative effect of yoghurt samples enriched with different concentrations of olive leaf powder (OLP) (0.1, 0.5, 1, and 1.5 mg/ml) and its extract (OLE) (0.5, 1, 3, and 5 mg/ml) on the microbiological, sensory, physicochemical, and antioxidant properties of pre- and post-fermented samples during 21 days of storage. Sensory evaluation showed that concentrations lower than 1.5 and 5 mg/ml of OLP and OLE, respectively, were acceptable. Adding OLP or OLE did not have an influence on yoghurt starter culture bacteria (
Identifiants
pubmed: 35311175
doi: 10.1002/fsn3.2704
pii: FSN32704
pmc: PMC8907753
doi:
Types de publication
Journal Article
Langues
eng
Pagination
751-762Informations de copyright
© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
There is no conflict of interest regarding the publication of this manuscript.
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