Influence of white radish (Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage
The quality attributes of a set-type yogurt fortified with different levels (0%, 2%, and 4%) of white radish powder (WRP) during cold storage were evaluated. WRP contains high total phenolic content (TPC, 276.8 mg GAE/100 g) and fiber (11.8%) and possessed high DPPH scavenging activity (63.35% inhib...
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Taylor & Francis Group
2024-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2391530 |
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| author | Isam A. Mohamed Ahmed Fahad Y. Al Juhaimi Hesham Al-Quh Elfadil E. Babiker |
| author_facet | Isam A. Mohamed Ahmed Fahad Y. Al Juhaimi Hesham Al-Quh Elfadil E. Babiker |
| author_sort | Isam A. Mohamed Ahmed |
| collection | DOAJ |
| description | The quality attributes of a set-type yogurt fortified with different levels (0%, 2%, and 4%) of white radish powder (WRP) during cold storage were evaluated. WRP contains high total phenolic content (TPC, 276.8 mg GAE/100 g) and fiber (11.8%) and possessed high DPPH scavenging activity (63.35% inhibition). WRP increased the ash, fiber, TPC, DPPH scavenging activity, viscosity, acidity, water holding capacity (WHC), a*, b*, cohesiveness, springiness, and storage modulus (G´) and reduced the pH, total solids, syneresis, hardness, adhesiveness, protein, fat, L*, thiobarbituric acid (TBARS), gumminess, color, flavor, taste, smoothness, sourness, and general acceptability of yogurt. The pH, viscosity, WHC, hardness, gumminess, adhesiveness, TPC, DPPH scavenging activity, and sensory characteristics were reduced, whereas syneresis, acidity, a*, b*, G´, TBARS were augmented in all yogurt during storage with WRP-yogurt showed less changes indicating high storage stability of WRP-yogurt. Conclusively, WRP improved the quality attributes and storage stability of a set-type yogurt. |
| format | Article |
| id | doaj-art-ad1dfd5c39ca4f7dbed0cddc18a8a8af |
| institution | OA Journals |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-ad1dfd5c39ca4f7dbed0cddc18a8a8af2025-08-20T02:37:17ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452024-12-0122110.1080/19476337.2024.2391530Influence of white radish (Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storageIsam A. Mohamed Ahmed0Fahad Y. Al Juhaimi1Hesham Al-Quh2Elfadil E. Babiker3Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaThe quality attributes of a set-type yogurt fortified with different levels (0%, 2%, and 4%) of white radish powder (WRP) during cold storage were evaluated. WRP contains high total phenolic content (TPC, 276.8 mg GAE/100 g) and fiber (11.8%) and possessed high DPPH scavenging activity (63.35% inhibition). WRP increased the ash, fiber, TPC, DPPH scavenging activity, viscosity, acidity, water holding capacity (WHC), a*, b*, cohesiveness, springiness, and storage modulus (G´) and reduced the pH, total solids, syneresis, hardness, adhesiveness, protein, fat, L*, thiobarbituric acid (TBARS), gumminess, color, flavor, taste, smoothness, sourness, and general acceptability of yogurt. The pH, viscosity, WHC, hardness, gumminess, adhesiveness, TPC, DPPH scavenging activity, and sensory characteristics were reduced, whereas syneresis, acidity, a*, b*, G´, TBARS were augmented in all yogurt during storage with WRP-yogurt showed less changes indicating high storage stability of WRP-yogurt. Conclusively, WRP improved the quality attributes and storage stability of a set-type yogurt.https://www.tandfonline.com/doi/10.1080/19476337.2024.2391530Bioactive propertieschemometric analysisphysicochemical propertiesset-type yogurtwhite radish powder |
| spellingShingle | Isam A. Mohamed Ahmed Fahad Y. Al Juhaimi Hesham Al-Quh Elfadil E. Babiker Influence of white radish (Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage CyTA - Journal of Food Bioactive properties chemometric analysis physicochemical properties set-type yogurt white radish powder |
| title | Influence of white radish (Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage |
| title_full | Influence of white radish (Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage |
| title_fullStr | Influence of white radish (Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage |
| title_full_unstemmed | Influence of white radish (Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage |
| title_short | Influence of white radish (Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage |
| title_sort | influence of white radish raphanus sativus l powder on the quality characteristics of set type yogurt during cold storage |
| topic | Bioactive properties chemometric analysis physicochemical properties set-type yogurt white radish powder |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2024.2391530 |
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