Production of Probiotic Yogurt Enriched with Laden (Cistus incanus)
Current Nutrition and Food Science, cilt.21, sa.2, ss.219-232, 2025 (ESCI, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 21 Sayı: 2
- Basım Tarihi: 2025
- Doi Numarası: 10.2174/0115734013276815231129103609
- Dergi Adı: Current Nutrition and Food Science
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, EMBASE
- Sayfa Sayıları: ss.219-232
- Anahtar Kelimeler: Enriched yogurt, C. incanus, functional nutrients, probiotic, antioxidant, phenolic
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
Background: Thanks to its rich polyphenols and antioxidant content, Cistus incanus is a natural healthy ingredient. Objective: This study aimed to evaluate the effect of 0-7.5 (v/v) C. incanus extract supplementation on probiotic yogurt's physicochemical, sensory, and microbiological characteristics. Methods: Color, pH, texture profile analysis, total phenolic content, antioxidant activity, fat, protein, syneresis, water holding capacity, and scanning electron microscopy analyses were performed, as well as rheological, microbiological, and sensory analyses. Results: As the amount of extract increased, dry matter, protein, fat, water holding capacity, phenolic content, antioxidant activity, pH, ash, a*, b*, and firmness values increased, whereas titrable acidity and syneresis values of yogurts significantly decreased (p<0.05). The probiotic bacteria count of the yogurts enriched with C. incanus was >7 log CFU/mL. The samples containing 5% extract received the highest scores from the panelists. Conclusion: It is possible to produce probiotic yogurt with functional properties using C. incanus extract, which is a rich source of antioxidant compounds.