Food & Function · 2022 · 42 citations · 43 references
AgricultureFood ScienceNutritional SciencesFood AnalysisFood ChemistryFood RheologyBioactive Food ComponentsFood Texture ChemistryFruit QualityFruit Quality EvaluationFruit StorageFruit TextureFat Globule StructureFruit Quality AttributesFunctional Ingredient DevelopmentPhenolic Composition ImprovementPhysicochemical PropertiesPhysicochemical Quality AttributesPolyphenol ContentStirred Yogurt
< 0.05) improved the total phenolics, flavonoids, anthocyanins, and proanthocyanidins, as well as increased the antioxidant activity of fortified yogurts compared to an STY-control. Interstitially, MDLP altered the structure of STY, making it firmer and more cohesive, increased its viscosity index, and significantly reduced whey and fat globule release compared to the STY-control during cold storage. Among all MDLP concentrations, 1% MDLP-fortified STY showed the best results followed by 0.5%. This study concluded that MDLP can be used as a potential nutritious ingredient and as a natural stabilizer for yogurt and related products.
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