Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp
S.S. Senadeera, P.H.P. Prasanna, N.W.I.A. Jayawardana, Dewni Gunasekara, P. Senadeera, A. Chandrasekara
Heliyon
Abstract
In this study, antioxidant, chemical, microbiological, and sensory attributes changes taking place during the production of probiotic yoghurt using pulp of soursop (<i>Annona muricata</i>), sweetsop (<i>Annona squamosa</i>), and custard apple (<i>Annona reticulata</i>) were evaluated. The products were stored at 4 °C for 28 d, during which time physicochemical properties and viability of probiotic bacteria and yoghurt starter cultures were evaluated weekly. Yoghurts prepared with fruit pulps displayed higher antioxidant activities on the first day of storage compared to the control. During the storage, the addition of fruit pulps influenced (<i>p < 0.05</i>) pH, titratable acidity, syneresis and counts of <i>B. animalis</i> ssp<i>. lactis</i> BB-12 of yoghurts, whereas counts of <i>Streptococcus thermophiles</i> and <i>Lactobacillus delbrueckii</i> ssp. <i>bulgaricus</i> were found to be insignificant. Sensory evaluation results showed that yoghurt containing soursop fruit pulp had better sensory scores than other treatments. Therefore, these results proved that soursop can be used to produce probiotic yoghurt with enhanced physicochemical, microbiological and sensory properties.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
fruit pulps affects counts of B. animalis ssp. lactis BB-12
“During the storage, the addition of fruit pulps influenced (p < 0.05) pH, titratable acidity, syneresis and counts of B. animalis ssp. lactis BB-12 of yoghurts”
soursop fruit pulp improves sensory scores
“Sensory evaluation results showed that yoghurt containing soursop fruit pulp had better sensory scores than other treatments.”
fruit pulps affects pH
“During the storage, the addition of fruit pulps influenced (p < 0.05) pH, titratable acidity, syneresis and counts of B. animalis ssp. lactis BB-12 of yoghurts”