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Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts

  • Amal Bakr Shori EMAIL logo , Chin Wai Peng , Elham Bagheri and Ahmad Salihin Baba
Published/Copyright: October 22, 2020
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 17 Issue 3

Abstract

Yogurt production with starter culture at 41 °C in the presence of plant water extracts (Momordica grosvenori, Psidium guajava, Lycium barbarum or Garcinia mangostana) were studied to examine the effects on acidification, physicochemical properties, microbial growth, proteolytic activity, and exopolysaccharide (EPS) content. All plant-based yogurt reached a pH of 4.5 faster (300–330 min) than plain-yogurt (360 min). All plant water extracts stimulated Lactobacillus spp. (∼7.4 log10 CFU/mL) and Streptococcus thermophilus (8.20–8.50 log10 CFU/mL) growth except for G. mangostana which marginally inhibited Lactobacillus spp. growth (7.21 log10 CFU/mL). M. grosvenori, L. barbarum, and G. mangonstana were significantly affected proteolysis of milk proteins (46.2 ± 0.8, 39.9 ± 0.5, & 35.8 ± 0.1 µg/mL; respectively) compared to plain-yogurt (26.3 ± 0.4 µg/mL). The presence of G. mangostana and L. barbarum resulted in an increase (p < 0.05) of total solids content (∼15.0%) and water holding capacity in yogurt (28.1 ± 1.2 & 26.5 ± 0.3%; respectively; p < 0.05). In addition, M. grosvenori water extract enhanced (p < 0.05) syneresis of yogurt (1.78 ± 0.30%). L. barbarum yogurt showed the highest EPS concentration (220.9 ± 12.4 µg/L) among yogurt samples. In conclusion, the presence of plant water extracts positively altered yogurt fermentation, enhanced proteolysis of milk protein, and induced EPS production.

Keywords: exopolysaccharide (EPS); microbial growth; physicochemical properties; plant water extracts; proteolysis yogurt
Corresponding author: Amal Bakr Shori, King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah 21589, Saudi Arabia, E-mail:

  1. Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: None declared.

  3. Conflict of interest statement: The authors declare that they have no conflicts of interest.

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Received: 2020-01-29
Accepted: 2020-09-17
Published Online: 2020-10-22

© 2020 Walter de Gruyter GmbH, Berlin/Boston

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https://doi.org/10.1515/ijfe-2020-0020
Keywords for this article
exopolysaccharide (EPS); microbial growth; physicochemical properties; plant water extracts; proteolysis yogurt

Articles in the same Issue

  1. Frontmatter
  2. Articles
  3. Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels
  4. Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice
  5. Investigation of nitrogen purging prior to UV treatment on quality of milk
  6. Increase of mass transfer rates during osmotic dehydration of apples by application of moderate electric field
  7. Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier
  8. Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural
  9. Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts
  10. Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”
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