Fortification of yogurt with mulberry leaf extract: Effects on physicochemical, antioxidant, microbiological and sensory properties during 21-days of storage.

ABSTRACT: Mulberry leaves are medicinal and edible, with many physiological functions. To improve the potential function of yogurt, the effects of mulberry leaf extract (MLE) incorporation on the fermentation kinetics, physicochemical, antioxidant properties, and sensory parameters of yogurt were evaluated. The results showed that 0.1-0.3 % MLE improved the acidification rate and shortened the fermentation process. The addition of MLE significantly increased the values of total titratable acids, water holding capacity (WHC), total phenolic content and antioxidant capacities of the yogurt (p＜0.05). Specifically, the WHC values of 0.1 % MLE added yogurt were 1.33-1.41 times that of the control over 21 days of storage. In addition, MLE changed the texture and sensory quality of yogurt, resulting in lig

SUBMITTER: Tang J 

PROVIDER: S-EPMC11417253 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature