Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation
2023
Du, Huaxin | Wang, Xuping | Yang, Huaigu | Zhu, Fan | Liu, Jie | Cheng, Jingrong | Lin, Yaosheng | Tang, Daobang | Liu, Xueming
The effects of phenolic fraction of mulberry pomace on yogurt quality were investigated. Polyphenol-enriched extract of mulberry pomace (MPPE), rich in phenols, anthocyanins and proanthocyanidins, was incorporated to yogurt before and after fermentation at 0.50%, 0.75%, 1.00% and 1.25% (w/v), respectively. The addition either before or after fermentation decreased L* and b* values, increased a* value, reduced syneresis and changed textural properties. MPPE added before fermentation inhibited lactic acid bacteria (LAB) growth, increased particle size, inhibited protein hydrolysis and active peptide release, and reduced ACE-I activity of yogurt. When added after fermentation, MPPE at moderate levels (within 1.00%) promoted LAB growth, reduced pH value and increased total acid content, decreased particle size, promoted protein hydrolysis and active peptide release, and increased ACE-I activity. Phenolics in mulberry pomace exert unique effects on the physicochemical and textural properties of yogurt and adding MPPE after fermentation was more beneficial to improve yogurt quality.
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Эту запись предоставил National Agricultural Library