بررسی خواص فیزیکی شیمیایی و آنتی اکسیدانی ماست فراسودمند حاوی عصاره گیاه پنیرک (Malva Sylvestris).

Investigating the physicochemical and antioxidant properties of functional yogurt containing Malva Sylvestris extract.

Background: Nowadays, the functional properties of herbal extracts have been noticed by consumers. Malva Sylvestris contains various compounds such as phenols, flavonoids, terpenoids, catalase enzyme, sulfite oxidase, fatty acids, β-carotene, and vitamin. Aims: The purpose of this research was to investigate the possibility of producing functional set yogurt containing Malva Sylvestris with acceptable physicochemical, rheological and sensory properties. Methods: For the production of yogurt, Malva Sylvestris extract was used at five levels of 0, 0.5, 1, 1.5 and 2%, and the physicochemical characteristics (pH, acidity, syneresis, viscosity and total phenol content (TPC)), antioxidant activity and sensory properties was evaluated during 21 days of storage in the refrigerator. Results: The results showed that the addition of Malva Sylvestris extract decreased the pH of yogurt samples (P<0.05). Also, the viscosity of the samples increased significantly from 0.68 to 0.91 (P<0.05). The maximum stability of the yogurt samples was observed in the samples containing 2% Malva Sylvestris extract on the 7th day and the lowest stability was observed in the control sample on the 21th day. Adding Malva Sylvestris extract to yogurt samples caused a significant increase in total phenolic content (32.59 mg GAE/g) compared to the control sample (8.41 mg GAE/g). Also, in the investigation of antioxidant activity, it was found that increasing the concentration of the Malva Sylvestris extract significantly increases the antioxidant properties (P<0.05). On the other hand, in fitting the rheological behavior of yogurt samples with power and Herschel Bulkley's model, it was found that the behavior of yogurt samples has a high correlation coefficient with power model. Conclusion: It seems that the reduction of syneresis in yogurt samples containing 1.5% Malva Sylvestris extract and its higher viscosity compared to other treatments has been effective in increasing its acceptability. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Research / Pizhūhish Hā-yi Sanāyi̒-i Ghaz̠āyī is the property of University of Tabriz and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)