Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

Acta Scientiarum Polonorum Logo
Submit manuscript
Journal metrics
Indexed in:
Creative Commons licence CC BY-NC (Attribution-NonCommercial)
original articleIssue 18 (2) 2019 pp. 185-193

Paweł Glibowski, Małgorzata Karwowska, Agnieszka Latoch, Katarzyna Nosowska, Kenneth O. Udeh

University of Life Science in Lublin, Poland

Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts

Abstract

Background. In yoghurt production, additives and flavours are added after the fermentation process, but in the case of yoghurts with the addition of tea extracts all studies concern set-type yoghurts. For this reason, the aim of this study was to analyse the effect of green, black, red (Pu-erh) and white tea extracts addition on sensory characteristics, pH, viscosity and colour of stirred probiotic yoghurts stored for two weeks.

Methods. Skim milk powder (10% w/w), sucrose (4% w/w) and typical yoghurt cultures with the addition of Lactobacillus acidophilus LA-5 were applied for yoghurt manufacture. Then yoghurts were stirred and 4, 8, 12% black, red, green and white tea extracts were added. The samples were analysed after 1, 3, 7 and 14 days of storage at 5ºC. Instrumental colour (L*a*b*) determination, rheological measurements and sensory evaluation were carried out.

Results. The pH analysis of the final yoghurt samples showed that the type and quantity of tea extract addition had little effect. Apparent viscosity was affected by 12% addition of tea extracts but not by storage time. The instrumental analysis of the colour confirmed the visual assessment. Sensory evaluation revealed that yoghurts with the addition of green tea extract were the most accepted. The addition of extracts made of red, black and white tea resulted in lower values of all the sensory characteristics tested.

Conclusion. The stirring method can be applied to the production of probiotic yoghurts with various tea extracts. The acidity of the yoghurts was practically not affected by the addition of the infusion derived from the different types of tea. 4% addition of tea extract did not affect the viscosity of the yoghurts. The best sensory scores among tea yoghurts were obtained by yoghurt with 4% green tea addition.

Keywords: yoghurt, green tea, red tea, white tea, black tea, rheology
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/8_2_2019.pdf

https://doi.org/10.17306/J.AFS.2019.0653

For citation:

MLA Glibowski, Paweł, et al. "Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts." Acta Sci.Pol. Technol. Aliment. 18.2 (2019): 185-193. https://doi.org/10.17306/J.AFS.2019.0653
APA Glibowski P., Karwowska M., Latoch A., Nosowska K., Udeh K. O. (2019). Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts. Acta Sci.Pol. Technol. Aliment. 18 (2), 185-193 https://doi.org/10.17306/J.AFS.2019.0653
ISO 690 GLIBOWSKI, Paweł, et al. Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts. Acta Sci.Pol. Technol. Aliment., 2019, 18.2: 185-193. https://doi.org/10.17306/J.AFS.2019.0653