Probiotic yoghurt fortified with rosehip seed powder: Viability, physicochemical, and sensorial properties

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dc.contributor.authorGurbuz, B.
dc.contributor.authorDemirci, A. S.
dc.date.accessioned2024-10-29T17:59:43Z
dc.date.available2024-10-29T17:59:43Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe impact of rosehip seed powder (RSP) fortification (1, 2, and 3%) on some physicochemical characteristics and bacterial survival of set type probiotic yoghurt was evaluated during 21-d storage at 4 degrees C. Textural, microstructural, total phenolic content, antioxidant activity, and sensorial attributes were also assessed in the samples, with and without RSP fortification. Milk was fermented by yoghurt cultures with the inclusion of the probiotic cultures comprising Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. The total solid, protein, and total phenolic contents in yoghurts fortified with RSP were significantly higher than control, and an enhancement in the yoghurt's antioxidant capacity and firmness, while a reduction in yoghurt's adhesiveness and syneresis occurred (p < 0.05). However, sensory scores were lower in RSP-fortified yoghurts than in control. Throughout 21-d storage, the yoghurt's titratable acidity increased while its syneresis and pH decreased. The present work also determined that RSP fortification of probiotic yoghurt increased (p < 0.05) in L. acidophilus and B. animalis subsp. lactis growth (up to 8.24 and 8.10 log CFU/g, respectively) as compared to their respective controls (7.84 and 7.83 log CFU/g, respectively), and probiotic counts in yoghurts fortified with RSP remained over 6 log CFU/g at the end of storage. The documented knowledge of fortifying probiotic yoghurts with RSP could inspire the dairy industry to generate a novel synbiotic product while utilising wasted rosehip seeds as processing waste. (c) All Rights Reserved
dc.identifier.doi10.47836/ifrj.30.5.08
dc.identifier.endpage1200
dc.identifier.issn1985-4668
dc.identifier.issn2231-7546
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85175067399
dc.identifier.scopusqualityQ3
dc.identifier.startpage1187
dc.identifier.urihttps://doi.org/10.47836/ifrj.30.5.08
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14818
dc.identifier.volume30
dc.identifier.wosWOS:001091875600008
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherUniv Putra Malaysia Press
dc.relation.ispartofInternational Food Research Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectprobiotics
dc.subjectrosehip seeds
dc.subjectprobiotic yoghurt
dc.titleProbiotic yoghurt fortified with rosehip seed powder: Viability, physicochemical, and sensorial properties
dc.typeArticle

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