Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt

Publication date: Available online 13 September 2016
Source:Journal of Dairy Science
Author(s): S. Ozturkoglu-Budak, C. Akal, A. Yetisemiyen
In this study, walnut, hazelnut, almond, and pistachio were incorporated to produce functional yogurt. The effects on physicochemical and instrumental textural characteristics, syneresis, folic acid, selenium, tocopherols, omega fatty acid contents, and viable counts of Streptococcus thermophilus and Lactobacillus bulgaricus were evaluated during storage. Fortified yogurts demonstrated higher protein and total solid contents and lower syneresis compared with control yogurt on d 21. Addition of nuts also increased S. thermophilus and L. bulgaricus counts except for walnut. The concentrations of folic acid, α-tocopherol, selenium, and omega fatty acids were determined to be higher in fortified yogurts compared with the levels found in nut types. However, a decreasing trend was observed in all components during storage. As a consequence, each nut could be incorporated into yogurt because of a specific functional property. For instance, walnut could be preferred for omega acid enrichment.



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