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Issue 13 (1) 2014 pp. 35-42

Dorota Najgebauer-Lejko1, Tadeusz Grega1, Małgorzata Tabaszewska2

1Department of Animal Product Technology, University of Agriculture in Krakow, Poland
2
Department of Raw Materials and Fruit and Vegetable Processing, University of Agriculture in Krakow, Poland

Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality

Abstract

Background. Yoghurt is a fermented milk of unique sensory, nutritive and dietetic value offered in a variety of types and in different fl avours. Vegetables belong to the group of food products rich in antioxidant substances (e.g., vitamin C, carotenoids, tocopherols, polyphenols) which regular consumption lowers the risk of many diseases including cancers and cardiovascular disorders. The aim of the present work was to manufacture and assess the acidity, sensory quality and antioxidant capacity of yoghurts with addition of selected vegetables during 2-week refrigerated storage.
Material and methods. The vegetable preparations (carrot, pumpkin, broccoli and red sweet pepper) were added to the cow’s milk fermented using DVS type yoghurt culture after initial cooling to 15-20°C in the amount of 10% (w/w). The following analyses were performed: determination of pH, titratable acidity, antioxidant activity by ferric reducing antioxidant power (FRAP) and 2,2’-diphenyl-1-picrylhydrazyl (DPPH) method as well as sensory evaluation and were conducted after 1, 7 and 14 days of cold storage.
Results. The yoghurt supplementation with selected vegetables had no signifi cant effect on the pH and titratable acidity level. The highest ability to scavenge DPPH radicals was stated for yoghurts with broccoli and red sweet pepper. The latter treatment gained the highest notes in sensory evaluation. All vegetable yoghurts were characterised by higher than the natural yoghurt FRAP values measured directly after production. However, the level of this parameter signifi cantly decreased after storage.
Conclusions. The red sweet pepper additive was the most benefi cial regarding antioxidant properties and organoleptic acceptance of the studied yoghurts.

Keywords: DPPH, FRAP, vegetables, yoghurt, sensory quality
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/3_1_2014.pdf

http://dx.doi.org/10.17306/J.AFS.2014.1.3

For citation:

MLA Najgebauer-Lejko, Dorota, et al. "Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality." Acta Sci.Pol. Technol. Aliment. 13.1 (2014): 35-42. http://dx.doi.org/10.17306/J.AFS.2014.1.3
APA Najgebauer-Lejko D., Grega T., Tabaszewska M. (2014). Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality. Acta Sci.Pol. Technol. Aliment. 13 (1), 35-42 http://dx.doi.org/10.17306/J.AFS.2014.1.3
ISO 690 NAJGEBAUER-LEJKO, Dorota, GREGA, Tadeusz, TABASZEWSKA, Małgorzata. Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality. Acta Sci.Pol. Technol. Aliment., 2014, 13.1: 35-42. http://dx.doi.org/10.17306/J.AFS.2014.1.3