Document Type
Article
Publication Date
6-15-2023
Abstract
Yogurt fortification with functional ingredients can increase health benefits. Carao fruit has bioactive compounds which could exert antidiabetic potential. Objective was to study the influence of carao powder on physicochemical, microbiological, and rheological properties of yogurt. Carao powder was added at 0, 1.3, 2.65, and 5.3 g/L to milk to produce yogurt, which was stored for 42 days. The pH, titratable acidity (TA), syneresis, color, Streptococcus thermophilus (ST) and Lactobacillus delbrueckii spp. bulgaricus (LB) counts, viscosity, steady shear flow, thixotropic analysis, and frequency sweep measurements were evaluated over yogurt shelf life. The protease activity of yogurt starter culture bacteria and particle size of the carao were also measured. Particle size distribution of carao powder varied. Carao did not affect the syneresis and the growth of ST and LB. Carao yogurt decreased pH and L* values and increased a*, b*, n’, TA, and viscosity values. At 42 days, thixotropic behavior increased with the addition of carao. Carao also increased the protease activity of yogurt starter culture bacteria in skim milk. Carao could be added to yogurt without producing major changes to its characteristics.
Publication Source (Journal or Book title)
LWT
Recommended Citation
Medina, L., Aleman, R., Cedillos, R., Aryana, K., Olson, D., Marcia, J., & Boeneke, C. (2023). Effects of carao (Cassia grandis L.) on physico-chemical, microbiological and rheological characteristics of yogurt. LWT, 183 https://doi.org/10.1016/j.lwt.2023.114891