Combining thermosonication microstress and pineapple peel extract addition to achieve quality and post-acidification control in yogurt fermentation.

ABSTRACT: This work investigated the effects of the combined use of thermosonication-preconditioned lactic acid bacteria (LAB) with the addition of ultrasound-assisted pineapple peel extracts (UU group) on the post-acidification potential, physicochemical and functional qualities of yogurt products, aimed at achieving prolonged preservation and enhancing functional attributes. Accordingly, the physical-chemical features, adhesion properties, and sensory profiles, acidification kinetics, the contents of major organic acids, and antioxidant activities of the differentially processed yogurts during refrigeration were characterized. Following a 14-day chilled storage process, UU group exhibited acidity levels of 0.5-2 ^oT lower than the control group and a higher lactose content of 0.07 mg/ml

SUBMITTER: Zhang X 

PROVIDER: S-EPMC10995858 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature