Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidum w...

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Bibliographic Details
Published in:Foods 2020-06, Vol.9 (6), p.763
Main Authors: Jovanovic, Marina, Petrovic, Marija, Miocinovic, Jelena, Zlatanovic, Snezana, Petronijevic, Jovanka Lalicic, Mitic-Culafic, Dragana, Gorjanovic, Stanislava
Format: Article
Language:English
Subjects:
antioxidant activity
Apple pomace
apple pomace flour
Bacteria
Biological activity
Colon
Colon cancer
Colorectal cancer
Consumption
Cytotoxicity
Diet
Fermentation
Flour
Food products
Food science
Functional foods
Functional foods & nutraceuticals
Inoculation
Materials
Milk
Nutrition research
Nutritional aspects
Phenolic compounds
Phenols
probiotic yogurt
Probiotics
Salmonella
Scavenging
Sensory properties
Sustainable development
Syneresis
Varieties
Weight control
Whey
Yogurt
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Summary:To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells’ viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9060763