Effect of red beet cooking water on yoghurt's physico-chemical, textural and antioxidant characteristics
-
Fatima Halladj [2] ; Hayat Amellal-Chibane [3] ; Radhia Aitfella-Lahlou [1] ; Mohamed Amokrane Bourai [4] ; Amazigh Tigrine [4]
-
[1] Universidade da Beira Interior
Universidade da Beira Interior
Covilhã (Conceição), Portugal
-
[2] Biodiversity, Biotechnology, Environment and Sustainable Development Laboratory, Faculty of Sciences, Department of Biology, University M’Hamed Bougara of Boumerdes, Boumerdes, Algeria
-
[3] Laboratory of Soft Technology, Valorization, Physico-chemical of Biological Materials and Biodiversity, Faculty of Sciences, University M’Hamed Bougara of Boumerdes, Boumerdes, Algeria
-
[4] Faculty of Sciences, Department of Biology, University M’Hamed Bougara of Boumerdes, Boumerdes, Algeria
-
- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 30, Nº 1, 2024, págs. 85-93
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
-
Resumen
This study aimed to evaluate the effect of red beet cooking (Beta vulgaris L.) water on the quality properties of yoghurts prepared with different levels (2, 4, 8, and 10% w/w) compared to the nature sample. Results showed a decrease in pH value and an increase in titratable acidity (TA), fat content, and dry matter with the increasing red beet cooking water concentration. Consumer test revealed that incorporating 4% (w/w) red beet cooking water into yoghurt influences the product's overall acceptability compared to the other formulations. The addition of red beet cooking water at the level of 4% induces significant increase in gel firmness with a decrease in syneresis compared to the control sample. The lightness and yellowing of the product decreased while the redness increased. Furthermore, the effect of red beet cooking water addition was significant (p < 0.05) on total phenolic contents (0.369 ± 0.024) as well as antioxidant activity (0.140 ± 0.008). Beet cooking water may be a potential ingredient in the formulation of functional products.
