Effect of Pink Rock Rose Extract with or Without Ascorbic Acid and Sodium Ascorbate for the Preservation of Ready-to-Eat Frankfurter Type Sausages

This study aimed to determine the effect of pink rock rose extract (PRR) with or without ascorbic acid and sodium ascorbate for improving the shelf life of sausages. Analyzed parameters were DPPH radical scavenging capacity of PRR extract; total aerobic count, thiobarbituric acid reactive substance, heme iron, pH, water activity, proximate composition, and color values of MAP packaged sausages for 12 weeks at 4 °C. Treatments: (1) Control (0.02% ascorbic acid and 0.05% sodium ascorbate – AA-SA), (2) electrostatic spray application of PRR extract (2%) – ES-PRR, (3) 0.02% AA and, 0.05% PRR extract, (4) 0.05% SA and 0.02% PRR, (5) 0.07% PRR extract. PRR extract had the half maximal inhibitory concentration (IC50) value of 13.04 ± 0.133 µg/mL. Sausages formulated with 0.07% PRR had the lowest microbial growth rate, followed by AA-PRR formulation. The AA-PRR treatment had the lowest TBARS values for most of the storage. This study reveals that PRR extract can be added as a natural antioxidant in sausages, and it could be used as a replacement or for the reduction of ascorbic acid and sodium ascorbate in sausage formulations

Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

Abstract In this study, profiles and functional properties such as antioxidant, mineral binding, and antimicrobial activities of water-soluble peptides from Turkish goat milk Tulum cheese and cow milk Tulum cheese were examined during the ripening period. According to the results of RP-HPLC, the number of peptides increased as the ripening days progressed due to proteolysis. DPPH results indicated that the antioxidant activity of peptides increased as the ripening days progressed for these cheeses. However, the highest antioxidant activity of peptide extracts was found in goat milk Tulum cheese according to the DPPH assay. The highest Iron (II) binding activity of peptide extracts was determined in goat milk Tulum cheese on the 60th day. Peptide extracts obtained from goat milk Tulum cheese on the 90th day demonstrated an inhibitory effect against Salmonella typhimurium ATCC 14028

Effect of Lavender Powder on Microbial, Physicochemical, Sensory and Functional Properties of Yoghurt

The objective of this research was to determine changes in microbial flora and functional properties of yoghurts containing lavender powder at rates of 0.010, 0.025, 0.050 and 0.075%. The effect of lavender powder on the potential flora during fermentation was determined, furthermore, alterations in microbiological properties of yoghurts were examined during the storage period (1 d, 7 d and 14 d). Yoghurt samples containing 0.010, 0.025, 0.050 and 0.075% lavender powder, were coded A1, A2, A3, and A4, respectively. Streptococcal counts were 8.89±0.21, 8.71±0.09, 8.77±0.13, 8.66±0.04 and 8.91±0.13 log CFU/g, respectively, in the control, A1, A2, A3, and A4 samples. No decrease in streptococcal counts was observed during storage in all samples. Lactobacilli counts were 8.58±0.06, 8.43±0.26, 8.34±0.26, 8.02±0.02 and 8.53±0.34 log CFU/g, respectively, in the control, A1, A2, A3 and A4 samples. While the lactobacilli count of the control sample decreased during the storage period, it remained constant in A1, A2, A3 and A4 samples at the end of the storage time. It was determined that the lavender powder supplementation contributed the viability of lactobacilli during storage. No statistically significant difference was found in the total bacterial counts between the samples on the first day, however the highest total bacteria content was determined in A4 sample (8.31±0.01 log CFU/g) at the end of the storage period (14 d)

Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts

Cultures isolated from artisanal yoghurts were evaluated for yoghurt production with preserved tradi-tional properties. In this context, the textural, microbiological, physicochemical properties, and acidifi-cation kinetics of experimental yoghurt samples were evaluated and compared with yoghurts produced from commercial starter cultures for a 28-day cold storage period. All yoghurt samples completed the fermentation at a similar time. However, the B1 and K2 isolates had higher viable cell performance during the storage period, and their yoghurts had counts of Lactobacillus bulgaricus and Streptococcus thermophilus similar to those of control yoghurt samples. Also, at the end of the storage, yoghurts pro-duced from the new isolates had higher complex modulus (G*) than the control, except K1 thorn B1 yo-ghurts. This study demonstrated that the best results related to these parameters were obtained in yoghurts of isolates B1 and K2, and they can be recommended as potential yoghurt starters.(c) 2022 Elsevier Ltd. All rights reserved.Konya Food and Agriculture Uni- versity Scientific Research Projects Coordinatorship [RDAP-2021/001]The authors are grateful to Konya Food and Agriculture Uni- versity Scientific Research Projects Coordinatorship for giving financial support to conduct this research by the project number RDAP-2021/001

Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 degrees C for 3 weeks. During this period, the viability of the probiotic L. casei 431 strain and yoghurt starter cultures were evaluated. In addition to this, some physicochemical, antioxidative and sensory properties of yoghurts were also determined. L casei 431 remained above the 8 log CFU/g throughout the storage period in yoghurts fortified with 2% and 3% RB. Addition of rice bran decreased the syneresis and viscosity values whereas it increased scavenging activities of DPPH radical. However, yoghurts with RB had less sensory scores compared to plain yoghurt. (C) 2017 Elsevier Ltd. All rights reserved

Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics

The effect of peeled oleaster (Elaeagnus angustifolia L.) flour (PO) and unpeeled oleaster flour (UPO) in different levels (1% and 2%) on the quality parameters of set type yoghurt was investigated throughout 28 days of storage. Acidification kinetics, water holding capacity, syneresis level, textural characteristics and microstructure were firstly measured. Additionally, influence of oleaster flours on DPPH and ABTS(+) radical scavenging activity and total phenolic content of yoghurt samples was also assessed. Besides, all the products were subjected to sensorial preference test. Enrichment with 2% PO and UPO reduced fermentation time by 31 and 37 min, respectively. Addition of PO and UPO increased cohesiveness and the viscosity index, furthermore, syneresis decreased. Oleaster supplementation to yoghurt significantly increased scavenging activities of DPPH and ABTS radicals and the highest activities were determined in yoghurts fortified with 2% UPO. The results demonstrated that yoghurt with reduced syneresis, improved functional properties, and enhanced some textural characteristics can be achieved by a 2% UPO addition. Also, surprisingly yoghurts containing 2% UPO had similar consumer overall preference scores comparing to plain yoghurt

Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening

Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the meantime, sensory evaluation was performed on the 90th and 180th days of the ripening. According to the results of volatile component analysis, 12 carboxylic acids, 9 alcohols, 16 esters, 10 ketones, 2 aldehydes, 4 terpenes, and 3 hydrocarbons were detected. Among them, the dominant groups were carboxylic acid, esters, ketone, and alcohols, respectively. Octanoic and hexanoic acids have been found to be the most typical carboxylic acids in Tulum cheeses. The predominant esters were ethyl acetate and methyl decanoate. Some other notable volatile components were 2-butanone, isoamyl alcohol, and benzaldehyde. For all sensorial characteristics except odor, ripening time was statistically significant and the highest scores were obtained on the 90th day of the ripening.TUBITAK (Scientific and Technological Research Council of Turkey)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOAG-214Z054]The authors are sincerely grateful to TUBITAK (Scientific and Technological Research Council of Turkey, Project number TOAG-214Z054 for supporting this project

Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts

Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this context, guar gum obtained from Cyamopsis tetragonolobus is generally used as a natural stabilizer for its thickening and gelling properties. Accordingly, this study evaluated the use of chia seed mucilage as an alternative to guar gum to improve the textural properties of yoghurt. This study focused on the effect of using chia seed mucilage (CSM) and guar gum (GG) at 1, 2, and 3% concentrations on the textural and microstructural characteristics of yoghurts. The results of fortifications with CSM and GG on the physicochemical, sensory, and antioxidative properties of yoghurts were also evaluated. Compared to GG, CSM provided higher antioxidant activity which improved with increasing concentrations of CSM. An enhancement was observed in textural properties of yoghurts containing CSM and GG, but CSM concentrations up to 2% gave better effect on firmness. Besides, the microstructure of yoghurt was enhanced depending on the increase in CSM and GG amounts. No negative effect was determined on the sensory properties of the samples by CSM and GG additions. The results showed that CSM can be used in set-type yoghurt production as an alternative stabilizer by improving firmness and consistency and reducing syneresis. Furthermore, its use is suitable for industrial yoghurt production with regards to sensorial properties

Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

WOS:000503313900126The yoghurt samples enriched with hot and cold break tomato powders (HBT and CBT) were evaluated by monitoring the changes in some physicochemical properties and bacterial viability during storage. Besides, radical scavenging activity, total phenolic contents, and textural parameters of samples were determined. Tomato powders were added at different levels (0.5, 1, 2%) and L. paracasei F19 was used with starter culture in yoghurt production. Total solids and ash content of yoghurt without powders were lower than the others. HBT supplementation significantly increased DPPH and ABTS + scavenging activities and the highest activities were determined in yoghurt samples containing 2% HBT (197.7 g/kg, 4.84 mol trolox/kg respectively). Total phenolic content of samples ranged from 5.00 to 14.92 g GAE/kg. The addition of tomato powders decreased firmness and viscosity and plain yoghurt was found to be more consistence (12161.80 g s) and cohesive (219.50 g). The pH values of samples decreased whereas titratable acidity values increased throughout 21 days of storage and L. pantacasei F19 counts was higher than 10(6) CFU/g at the end of storage

Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics

WOS:000495345400032PubMed:31749495The aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in yoghurts under cold storage. Furthermore, the impact of IWG on physicochemical, textural and antioxidative properties of yoghurts was evaluated. Fortification of yoghurt with IWG positively affected LNCFM and L20079 counts during cold storage whereas no statistical improvement was observed in the viability of L431. The addition of IWG clearly supported the antioxidative activity and total phenolic content in yoghurt. No statistical differences were discovered regarding syneresis and water holding capacity in all probiotic applications. Although, enrichment with IWG enhanced the firmness of probiotic yoghurts, it simultaneously reduced the cohesiveness and viscosity index. This study demonstrated that IWG may be used as a food additive for enhancing probiotic LNCFM and L20079 survival and providing functional aspects in yoghurt