Volume 18, Issue 121 (2022)
FSCT 2022, 18(121): 265-273 |
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Moulaei S, latifi Z, Sabet Ghadam M, Khosrojerdi M, Razghandi E. Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale). FSCT 2022; 18 (121) :265-273
URL: http://fsct.modares.ac.ir/article-7-49422-en.html
URL: http://fsct.modares.ac.ir/article-7-49422-en.html
1- Department of Food Science and Technology, Faculty of Agriculture, Zabol University, Sistan and Baluchestan, Iran
2- Young Researchers and Elites Researchers Club, Islamic Azad University, Sari Branch
3- Young Researchers and Elites Researchers Club, Islamic Azad University, Sabzvar Branch , m.sabetghadam.m.s@gmail.com
4- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Khorasan Razavi, Iran
2- Young Researchers and Elites Researchers Club, Islamic Azad University, Sari Branch
3- Young Researchers and Elites Researchers Club, Islamic Azad University, Sabzvar Branch , m.sabetghadam.m.s@gmail.com
4- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Khorasan Razavi, Iran
Abstract: (1878 Views)
The tasty yogurt is dairy formulation for which fruits and vegetables and various extracts are used in preparation process. In the present study, Ginger extract (Zingiber Officinale) was used in yogurt formulation in different quantities (2, 4, 6 and 8%) and inhibitory function of free radicals, phenol compounds as well as qualitative tests of product (pH, acidity, watering amount and viscosity) were evaluated after storing yogurt for 1, 10 and 20 days. The results illustrated that ginger extract caused water-soluble phenol compounds and their antioxidant function to become more than in simple yogurt during 10 days storage so that after 10 days the highest antioxidant activity belonged to yogurt including 6 and 8% of ginger extract. The lowest watering amount (water formation) was observed in yogurt including 8% ginger extract and it significantly differed from other samples (P>0.05). The pH loss increased further in yogurt with rising percentage of extract and also increasing storage period. Moreover, adding ginger extract to yogurt reduced viscosity, but there was no significant impact on acidity level of product during storage time (P<0.05).
Article Type: Original Research |
Subject:
Food Rheology
Received: 2021/01/22 | Accepted: 2021/11/30 | Published: 2022/03/7
Received: 2021/01/22 | Accepted: 2021/11/30 | Published: 2022/03/7
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