Abstract
Based on skimmed milk, the effects were investigated on supplementing different concentrations of rutin (0.015%, 0.020%, 0.025% and 0.030%) in fermentation time, acidity, water holding capacity, sensory quality, antioxidant capacity and microbe numbers of low fat yogurt. The results showed that the addition of 0.015%～0.025% rutin increased the water holding capacity and the state sensory score of yoghurt (P＜0.05) compared with the control. With the rutin amount increasing, the rutin contents and antioxidant capacity were gradually increased in yoghurt, and they were significantly enhanced when the amount was more than 0.015%. The numbers of fermented bacteria were reduced as the rutin amount increased, and the numbers of two bacteria were decreased significantly and the fermentation time was prolonged significantly when the amount was more than 0.020%. While more rutin amount (0.030%) was added, the water holding capacity and sensory scores were significantly reduced. In a word, the addition of suitable rutin (0.015%～0.025%) improved the water holding capacity, antioxidant capacity and sensory quality of yoghurt, but the fermentation time was prolonged when more than 0.020% was added.
Publication Date
4-28-2019
First Page
37
Last Page
41
DOI
10.13652/j.issn.1003-5788.2019.04.007
Recommended Citation
Caiyun, HOU; Xiulan, GUO; Jiaxuan, PENG; and Yurong, LU
(2019)
"Effect of supplementing rutin on quality and antioxidant capacity of low-fat yoghurt,"
Food and Machinery: Vol. 35:
Iss.
4, Article 7.
DOI: 10.13652/j.issn.1003-5788.2019.04.007
Available at:
https://www.ifoodmm.cn/journal/vol35/iss4/7
References
[1] TAMIME A, ROBINSON R. Yoghurt: science and technology[M]. Cambridge: Pergamon Press, 1985: 83-108.
[2] MUNIANDY P, SHORI A, BABA A, et al. Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yoghurt during refrigerated storage[J]. Journal of the Association of Arab Universities for Basic & Applied Sciences, 2015, 9(4): 240-250.
[3] UNAL B, METIN S, ISIKLI N D. Use of response surface methodology to describe the combined effect of storage time, locust bean gum and dry matter of milk on the physical properties of low-fat set yoghurt[J]. International Dairy Journal, 2003, 13(11): 909-916.
[4] MENDE S, ROHM H, JAROS D. Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products[J]. International Dairy Journal, 2016, 52: 57-71.
[5] YANG Jian-xiong, GUO Juan, YUAN Jiang-feng, et al. In vitro antioxidant properties of rutin[J]. LWT-Food Science and Technology, 2008, 41(6): 1 060-1 066.
[6] GUO Rong, WEI Ping, LIU Wei-ya, et al. Combined antioxidant effects of rutin and Vitamin C in Triton X-100 micelles[J]. Journal of Pharmaceutical and Biomedical Analysis, 2007, 43(4): 1 580-1 586.
[7] MAZZEO M, LIPPOLIS R, SORRENTINO A, et al. Lactobacillus acidophilus-rutin interplay investigated by proteomics[J]. Plos One, 2015, 10(11): e0142376.
[8] WINTER J, MOORE L, JR D, et al. C-ring cleavage of flavonoids by human intestinal bacteria[J]. Appl Environ Microbiol, 1989, 55(5): 1 203-1 208.
[9] KUSUMA G, PASEEPHOL T, SHERKAT F. Prebiotic and rheological effects of Jerusalem artichoke inulin in low-fat yoghurt[J]. Australian Journal of Dairy Technology, 2009, 64(2): 159-163.
[10] 刘亚琼, 孙剑锋, 王颉. 稳定剂对凝固型杏鲍菇酸奶品质的影响[J]. 食品研究与开发, 2015, 36(14): 25-27.
[11] 李淑云. 紫外分光光度法测定芦丁控释片含量[J]. 中国医药指南, 2010, 8(35): 196-196.
[12] MUNIANDY P, SHORI A, BABA A, et al. Influence of green, white and black tea addition on the antioxidant activity of probiotic yoghurt during refrigerated storage[J]. Food Packaging & Shelf Life, 2016, 8: 1-8.
[13] BAYDAR N, ZKAN G, YA瘙塁AR S. Evaluation of the antiradical and antioxidant potential of grape extracts[J]. Food Control, 2007, 18(9): 1 131-1 136.
[14] CHAN Chak-lun, GAN Ren-you, SHAH N, et al. Polyphenols from selected dietary spices and medicinal herbs differentially affect common food-borne pathogenic bacteria and lactic acid bacteria[J]. Food Control, 2018, 92: 437-443.
[15] 官雪芳, 郑怡, 徐庆贤, 等. 一株酸奶发酵嗜热链球菌的筛选及特性研究[J]. 西北农业学报, 2018, 27(1): 124-130.
[16] CLARK S, COSTELLO M, DRAKE M A, et al. The Sensory Evaluation of Dairy Products[M]. New Delhi: CBS Publishers, 2009: 576.
[17] TSENG A, ZHAO Yan-yun. Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing[J]. Food Chemistry, 2013, 138(1): 356-365.
[18] HASNI I, BOURASSA P, HAMDANI S, et al. Interaction of milk α- and β-caseins with tea polyphenols[J]. Food Chemistry, 2011, 126(2): 630-639.
[19] LORENA A, MARSHALL L, AKHTAR M, et al. Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure[J]. Food Chemistry, 2012, 134(3): 1 418-1 424.
[20] OLIVEIRA A, ALEXANDRE E, COELHO M, et al. Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins[J]. Food Chemistry, 2015, 171: 370-378.
[21] CHARLTON A, BAXTER N, KHAN M, et al. Polyphenol/Peptide binding and precipitation[J]. Journal of Agricultural and Food Chemistry, 2002, 50(6): 1 593-1 601.
[22] QUIDEAU S, DEFFIEUX D, DOUATCASASSUS C, et al. Plant polyphenols: chemical properties, biological activities, and synthesis[J]. Angew Chem Int Ed Engl, 2011, 50(3): 586-621.
[23] 刘帅涛, 陶慧林, 李锦艳. 4种黄酮小分子对DPPH自由基的清除作用及构效关系研究[J]. 分析测试学报, 2012, 31(1): 71-75.
[24] MEMNUNE S, ERKAYA T, MUSTAFA S, et al. The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage[J]. International Journal of Dairy Technology, 2012, 65(3): 429-436.
[25] CHOUCHOULI V, KALOGEROPOULOS N, KONTE-LES S J, et al. Fortification of yoghurts with grape (Vitis vinifera) seed extracts[J]. LWT-Food Science and Technology, 2013, 53(2): 522-529.