Consumer acceptability and antioxidant potential of probiotic-yogurt with spices

Illupapalayam, Vijayalakshmi V., Smith, Stuart C. and Gamlath, Shirani 2014, Consumer acceptability and antioxidant potential of probiotic-yogurt with spices, LWT - Food science and technology, vol. 55, no. 1, pp. 255-262, doi: 10.1016/j.lwt.2013.09.025.

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Title Consumer acceptability and antioxidant potential of probiotic-yogurt with spices
Author(s) Illupapalayam, Vijayalakshmi V.
Smith, Stuart C.
Gamlath, ShiraniORCID iD for Gamlath, Shirani
Journal name LWT - Food science and technology
Volume number 55
Issue number 1
Start page 255
End page 262
Total pages 8
Publisher Academic Press
Place of publication London, England
Publication date 2014-01
ISSN 0023-6438
Keyword(s) antioxidant activity
Summary The study focuses on developing novel probiotic yogurts containing spices with acceptable sensory properties, therapeutic levels of probiotics and with beneficial antioxidant capacity. Eight types of yogurts with added spice oleoresins (cardamom, cinnamon and nutmeg) and probiotics [Lactobacillus acidophilus strain 5(LA5), or Bifidobacterium animalisssp.Lactis (Bb12)] were produced. Two successive consumer sensory taste panels (n = 54) using a nine point hedonic scale were conducted to evaluate the acceptability of the yogurts. Viable counts of probiotics and antioxidant capacity of yogurt samples at 1, 7, 14 and 28 days of storage at 4 °C were monitored. The probiotic-yogurt products containing spices showed good sensory properties, with the best results obtained with cardamom oleoresin (with LA5 or Bb12). The presence of spice oleoresins (cardamom, nutmeg and cinnamon) did not affect the probiotic population (LA5or Bb12) in yogurt during 4 weeks of refrigerated storage. The antioxidant capacity (with LA5or Bb12) over the storage period was also maintained.
Language eng
DOI 10.1016/j.lwt.2013.09.025
Field of Research 090805 Food Processing
Socio Economic Objective 830507 Unprocessed or Minimally Processed Milk
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2014, Elsevier
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Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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