Search

The acidification and reducing capacities of yoghurt bacteria were evaluated in different plant extract‐enriched milk samples. The milk samples enriched with thyme and grape seed extracts exhibited the highest values of acidification capacity for Lactobacillus delbrueckii subsp. bulgaricus (LB) (0.0065 pH unit/min) and Streptococcus thermophilus (ST) (0.0068 pH unit/min). The highest values of reducing capacity were observed in thyme (−0.98 mV/min), grape (−1.92 mV/min) and green tea (−0.75 mV/min)‐enriched samples for LB, ST and mixed culture of LB + ST, respectively. The fortification of yoghurt with plant extracts modified the acidification and reducing activities of starters, thus changing the fermentation time and quality attributes of the product. [ABSTRACT FROM AUTHOR]

The effects of yoghurt fortification with rhubarb (RE), grape seed (GSE), thyme (TE), green tea (GTE) and mint (ME) extracts on the physicochemical, rheological, textural and sensory properties during cold storage were investigated. The syneresis value of the extract‐fortified yoghurts was higher and the colour was lighter in comparison with control sample. The values of texture parameters such as firmness and consistency in RE and TE samples were higher than of CS, and all extract‐fortified samples, except GSE, showed higher cohesiveness and viscosity. The ME‐fortified yoghurt was found tastiest with the highest overall appreciable score. These food‐agriculture wastes could be valorised for improving the nutritional and textural properties of yoghurt. [ABSTRACT FROM AUTHOR]