Effect of green tea (Camellia sinensis L.) on the physicochemical, microbiological, proximate and sensory characteristics of yogurt during refrigerated storage
DOI:
https://doi.org/10.24054/limentech.v11i1.1575Keywords:
functional food, storage, yogurt, green teaAbstract
The yogurt-making process is a complex combination of science and art, where one of the objectives is to create new markets based on functional products. To this end, a yogurt with green tea extract was developed to provide new alternatives for agricultural use. Therefore, yogurt samples with and without tea extract were prepared. The samples were evaluated for 20 days, assessing pH, acidity, syneresis, and sensory, microbiological, and proximate evaluations. The results showed that the yogurt containing green tea extract was well-received from a sensory perspective. Nutritionally, the yogurt with green tea extract was found to contain more fiber and protein than the control or plain yogurt. The pH of the green tea was higher during storage compared to the plain or control yogurt; at the end of the storage period, the titratable acidity was similar for both samples; the syneresis behavior was similar during storage. The microbiological count of lactic acid bacteria showed an increase in the number of colony-forming units in the presence of green tea. It was concluded that yogurt made with green tea extract had better nutritional characteristics compared to natural yogurt. Furthermore, the yogurt with green tea extract was highly palatable among the panelists.
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