Yazar "Ait Chabane, Ouiza" seçeneğine göre listele

Listeleniyor 1 - 1 / 1
  • Küçük Resim
    Öğe
    Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage
    (John Wiley and Sons Inc, 2024) Guemidi, Chafika; Ait Saada, Djamal; Ait Chabane, Ouiza; Elmastaş, Mahfuz; Erenler, Ramazan; Yılmaz, Mustafa Abdullah; Tarhan, Abbas
    New functional food products with health benefits are currently in high demand among health-conscious consumers. The present research aims to improve the func-tional properties of yogurt by adding peppermint hydroethanolic extract (PHE) at dif-ferent doses. The impact of PHE (0%, 2%, 4%, and 6%) on yogurt was studied for acidity, pH, organoleptic quality, antioxidant activity, lipid peroxidation, and fatty acid profile. The results revealed that PHE is rich in phenolic compounds, of which ros-marinic acid was the main one (339.88 mg/g lyophilized extract) and has considerable antioxidant potential, which remarkably (p< .01) increased antioxidant capacity in yo-gurt by over 39.51%, even at a low dose of 2%, giving the product better protection against lipid peroxidation and preserving its physicochemical and sensory quality. At 4%, PHE increased significantly (p< .01) the content of omega-3 fatty acids, nota-bly alpha- linolenic acid, in fortified yogurt compared with the control, and reduced (p< .01) the ratio of omega-6/omega-3, which dropped from 5.21 to 4.11. It looks feasible to prepare a yogurt with health- giving properties by adding Mentha piperitahydroethanolic extract at a concentration of up to 4% as an alternative to synthetic antioxidants, which would also extend its shelf life.