Abstract
In the current study, yogurts containing instant stevia powder (ISP) at varying proportions (0.1, 0.2, 0.3, and 0.4 g/100 mL) were perused in terms of physicochemical attributes, textural behavior, antioxidant activity, and sensory acceptability during 14 day storage at 4 °C. For this, bioactive components extracted by using microwave-assisted system were spray dried in optimum conditions (11 mL/min flow rate and 167 °C inlet air temperature) and then incorporated into yogurts. The minimal syneresis value (17.09 g/100 g) at the day of 14 was detected in ISP (0.4 g/100 mL)-supplemented yogurts while this value was reached to 19.45 g/100 g in control counterpart without stevia powder. Enriching yogurts with powders was a plausible way for boosting their mechanical properties. The antioxidative parameters namely total phenolic content (TPC), DPPH, ABTS, FRAP, and CUPRAC values were tendency to increase with ISP increment in yogurts. Low scores in sensory evaluation were detected in yogurts loaded with ISP above a certain amount (more than 0.2 g/100 mL). Sum up, the findings proved that the hypotheses (fabricating innovative dairy product rich in bioactive substances and maintaining quality parameters of yogurts during storage) predicted for this study were successfully achieved.
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Abbreviations
- ISP:
-
Instant stevia powder
- FTIR:
-
Fourier transform infrared spectrophotometer
- LAB:
-
Lactic acid bacteria
- TPC:
-
Total phenolic content
- DPPH:
-
2,2-Diphenyl-1-picrylhydrazyl
- ABTS:
-
2,2-Azino-Bis (3-ethylbenzothiazoline-6-sulfonic acid)
- FRAP:
-
Ferric ion reducing antioxidant power
- CUPRAC:
-
Cupric reducing antioxidant capacity
- PDA:
-
Potato dextrose agar
- CCD:
-
Central composite design
- TE:
-
Trolox equivalent
- GAE:
-
Gallic acid equivalent
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Author Melike YÜCETEPE is supported by the Council of Higher Education (CoHE) with 100/2000 Ph.D. scholarship and ACCEPTED MANUSCRIPT Accepted manuscript Scientific and Technological Research Council of Turkey (TUBITAK; 2211- A) Ph.D. scholarship program.
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Investigation, MA, KBA, BB, MŞK, MY, AK, and MK; Formal analysis, MA, KBA, MŞK, and MY; Software, MA, KBA, BB, MŞK, and MY; Visualization, MA, KBA, BB, MŞK, MY, and AK; Writing – original draft, MA, KBA, BB, MŞK, MY, AK and MK; Writing – review & editing, BB and MK; Conceptualization, BB and MK; Funding acquisition, MK; Resources, MK; Supervision, MK.
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Akalan, M., Bayrak Akay, K., Başyiğit, B. et al. Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt. J Food Sci Technol 61, 958–968 (2024). https://doi.org/10.1007/s13197-023-05892-z
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DOI: https://doi.org/10.1007/s13197-023-05892-z