Fortification of yogurt with cloves extract: Quality characteristics, sensory attributes, and antioxidant evaluation
Main Article Content
Keywords
antioxidant, cloves, extract, sensory, yogurt
Abstract
The purpose of the current study was to evaluate the impact of different concentrations of clove extract (CE: 0%, 0.5%, 1.0%, and 2.0%) on the viscoelasticity, viscosity, syneresis, texture, sensory quality, and antioxidant properties of set yogurt up to 21 days in cold storage. The addition of CE enlarged the total suspended solids (TSS) and mineral contents while reducing whey separation. On the other hand, CE existence dropped the consistency index (k) and elastic modulus (G’) of yogurt gels and further lessening was observed with prolonged storage period. Moreover, the textural firmness remained unaffected whereas gels that are more cohesive were attained with integration of CE. Similarly, total phenolics and free radical scavenging activity increased significantly (p < 0.05) by CE supplementation, and amplified lipid oxidation was observed with increased storage time. Addition of CE lowered the lightness (L*) index and manipulated the organoleptic properties whereas the sample with 1% CE showed improvement in texture and flavor; however, the overall acceptability reduced for samples with higher concentration of CE.
References
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Isleten, M., and Karagül-Yüceer, Y. 2006. Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt. J Dairy Sci. 89:2865–2872. 10.3168/jds.S0022-0302(06)72559-0
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Massoud, R., and Sharifan, A. 2020. The assessment the quality of probiotic yogurt using the Rosmarinus officinalis essential oil. J Fast Health. 8(3):176–185. 10.22038/jnfh.2020.47876.1260
Mohamed Ahmed, I.A., Al-Juhaimi, F., Adisa, A.R., Adiamo, O.Q., Babiker, E.E., Osman, M.A., Gassem, M.A., Ghafoor, K., Alqah, H.A.S., and Elkareem, M.A. 2020. Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from Argel (Solenostemma argel Hayne) leaves using response surface methodology (RSM). J Food Sci Technol. 57(8):3071–3080. 10.1007/s13197-020-04340-6
Muniandy, P., Shori, A.B., and Baba, A.S. 2016. Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packag Shelf Life. 8:1–8. 10.1016/j.fpsl.2016.02.002
Ogunyemi, O., Gyebi, G., Shaibu, R., Fabusiwa, M., and Olaiya, C. 2021. Antioxidant, nutritional, and physicochemical quality of yogurt produced from a milk-based fermentation mix enhanced with food spices. Croat J Food Sci Technol. 13(2):201–209. 10.17508/CJFST.2021.13.2.10
O’sullivan, A.M., O’grady, M.N., O’callaghan, Y.C., Smyth, T.J., O’brien, N.M., and Kerry, J.P. 2016. Seaweed extracts as potential functional ingredients in yogurt. Innov Food Sci Emerg Technol (IFSET). 37:293–299. 10.1016/j.ifset.2016.07.031
Ozmen-Togay, S., Gulkun, G., Degirmencioglu, N., Guldas, M., Yildiz, E., Sahan, Y., and Gurbuz, O. 2022. Impact of coffee silverskin on in vitro viability of kefir culture during storage. Mljekarstvo Časopis za Unaprjeđenje Proizvodnje i Prerade Mlijeka (Mljekarstvo J Dairy Prod Proc Improv). 72(1):22–32. 10.15567/mljekarstvo.2022.0103
Pan, L.H., Liu, F., Luo, S.Z., and Luo, J.P. 2019. Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: structure, rheological property, antioxidant activity and in vitro bioaccessibility. Food Sci Technol (LWT). 115:108479. 10.1016/j.lwt.2019.108479
Peng, X.Y., and Guo, S.T. 2015. Texture characteristics of soymilk gels formed by lactic fermentation: a comparison of soymilk prepared by blanching soybeans under different temperatures. Food Hydrocoll. 43:58–65. 10.1016/j.foodhyd.2014.04.034
Preedy, V.R., Srirajaskanthan, R., and Patel, V.B. 2013. Handbook of Food Fortification and Health. From Concepts to Public Health Applications, Vol. 1, Series: Nutrition and Health. Humana Press, New York, NY. 10.1007/978-1-4614-7110-310.1007/978-1-4614-7076-2
Ramirez-Santiago, C., Ramos-Solis, L., Lobato-Calleros, C., Peña-Valdivia, C., Vernon-Carter, E., and Alvarez-Ramírez, J. 2010. Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: effect on syneresis, microstructure and rheological properties. J Food Eng. 101:229–235. 10.1016/j.jfoodeng.2010.06.023
Ramos, L.R., Santos, J.S., Daguer, H., Valese, A.C., Cruz, A.G., and Granato, D. 2017. Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp. Food Chem. 221:950–958. 10.1016/j.foodchem.2016.11.069
Rodríguez-Sánchez, S., Ramos, I.M., Seseña, S., Poveda, J.M., and Palop, M.L. 2021. Potential of Lactobacillus strains for health-promotion and flavouring of fermented dairy foods. Food Sci Technol (LWT). 143:111102. 10.1016/j.lwt.2021.111102
Rubió, L., Motilva, M.J., and Romero, M.P. 2013. Recent advances in biologically active compounds in herbs and spices: a review of the most effective antioxidant and anti-inflammatory active principles. Crit Rev Food Sci Nutrit. 53(9):943–953. 10.1080/10408398.2011.574802
Rudra, S.G., Nath, P., Kaur, C., and Basu, S. 2017. Rheological, storage stability and sensory profiling of low-fat yogurt fortified with red capsicum carotenoids and inulin. J Food Proc Preserv (JFPP). 41(4):13067. 10.1111/jfpp.13067
Saint-Eve A., Lévy C., Le Moigne M., Ducruet V., and Souchon I. 2008. Quality changes in yogurt during storage in different packaging materials. Food Chem. 110:285–293. 10.1016/j.foodchem.2008.01.070
Salama, H.H., El-Sayed, H.S., Kholif, A.M., and Edris, A.E. 2022. Essential oils nano-emulsion for the flavoring of functional stirred yogurt: manufacturing, physicochemical, microbiological, and sensorial investigation. J Saudi Soc Agric Sci. 21(6):372–382. 10.1016/j.jssas.2021.10.001
Saleh, A., Mohamed, A.A., Alamri, M.S., Hussain, S., Qasem, A.A., and Ibraheem, M.A. 2020a. Effect of different starches on the rheological, sensory and storage attributes of non-fat set yogurt. Foods. 9:61. 10.3390/foods9010061
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Oct 19, 2024
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O. Aljobair, M. (2024). Fortification of yogurt with cloves extract: Quality characteristics, sensory attributes, and antioxidant evaluation. Italian Journal of Food Science, 36(4), 288-304. https://doi.org/10.15586/ijfs.v36i4.2692
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How to Cite
O. Aljobair, M. (2024). Fortification of yogurt with cloves extract: Quality characteristics, sensory attributes, and antioxidant evaluation. Italian Journal of Food Science, 36(4), 288-304. https://doi.org/10.15586/ijfs.v36i4.2692