Work

Influence of white radish ( Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage

Year: 2024

Type: article

Abstract: The quality attributes of a set-type yogurt fortified with different levels (0%, 2%, and 4%) of white radish powder (WRP) during cold storage were evaluated. WRP contains high total phenolic content (TPC, 276.8 mg GAE/100 g) and fiber (11.8%) and possessed high DPPH scavenging activity (63.35% inhibition). WRP increased the ash, fiber, TPC, DPPH scavenging activity, viscosity, acidity, water holding capacity (WHC), a*, b*, cohesiveness, springiness, and storage modulus (G´) and reduced the pH, total solids, syneresis, hardness, adhesiveness, protein, fat, L*, thiobarbituric acid (TBARS), gumminess, color, flavor, taste, smoothness, sourness, and general acceptability of yogurt. The pH, viscosity, WHC, hardness, gumminess, adhesiveness, TPC, DPPH scavenging activity, and sensory characteristics were reduced, whereas syneresis, acidity, a*, b*, G´, TBARS were augmented in all yogurt during storage with WRP-yogurt showed less changes indicating high storage stability of WRP-yogurt. Conclusively, WRP improved the quality attributes and storage stability of a set-type yogurt.

Source: CyTA - Journal of Food

DOI: 10.1080/19476337.2024.2391530

Authors: Isam A. Mohamed Ahmed, Fahad Y. Al Juhaimi, Hesham Al-Quh, Elfadil E. Babiker

Institution: King Saud University

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $1,790