Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water

LWT

Volumn 44, Issue 6, 2011, Pages 1388-1395

  Trigueros, L ^a   Perez Alvarez J A ^a   Viuda Martos, M ^a   Sendra, E ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antioxidant activity; By products; Quince; Scalding water; Yogurt

Indexed keywords

ANTIOXIDANTS; BYPRODUCTS; DAIRIES; LACTIC ACID;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; INHIBITORY EFFECT; LACTIC ACID BACTERIA; PHENOLIC COMPOUNDS; QUINCE; TEXTURAL PROPERTIES; YOGURT;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); CYDONIA OBLONGA;

EID: 79953026656     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.01.012     Document Type: Article

References (35)

1. Adhikari K., Grün I.U., Mustapha A., Fernando L.N. Changes in the profile of organic acids in plain ser and stirred yogurts during manufacture and refrigerated storage. Journal of Food Quality 2002, 25:435-451.
2. Ares G., Paroli C., Harte F. Measurement of firmness of stirred yogurt in routine quality control. Journal of Food Quality 2006, 29:628-642.
3. Augustin M.A., Clarke P.T., Craven H. Powdered milk: characteristics of milk powders. Encyclopaedia of food science and nutrition 2003, 4703-4711. Elsevier Science, London. 2nd ed. B. Caballero (Ed.).
4. Blasa M., Candiracci M., Accorsi A., Piacentini P.M., Albertini M.C., Piatti E. Raw Millefiori honey is packed full of antioxidants. Food Chemistry 2005, 97:217-222.
5. Casani S., Rouhany M., Knøchel S. A discussion paper on challenges and limitations to wáter reuse and higiene in the food industry. Water Research 2005, 39:1134-1146.
6. Dave R.I., Shah N.P. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal 1997, 7:31-41.
7. Doughty E. Separation of acids, carbohydrates and ferementation products by HPLC. Lebensmittel & Biotechnologie 1995, 12(3):100-101.
8. Fattouch S., Caboni P., Coroneo V., Tuberoso C., Angioni A., Dessi S., et al. Comparative analysis of polyphenols profiles and antioxidant and antimicrobial activities of Tunisian pome fruit pulp and peel aqueous acetone extracts. Journal of Agricultural and Food Chemistry 2008, 56(3):1084-1090.
9. García E., Gozálvez J.M., Lora J. Use of reverse osmosis as a preconcentration system of waste leaching liquid from the citric juice production industry. Desalination 2002, 148:137-142.
10. Heller K.J. Probiotic bacteria in fermented foods: product characteristics and starter organisms. The American Journal of Clinical Nutrition 2001, 73:374S-379S.
11. Hsu B., Coupar I.M., Ng K. Antioxidant activity of hot water extract from the fruit of the Doum palm, Hyphaene thebaica. Food Chemistry 2006, 98(2):317-328.
12. International Standard 8589. Sensory analysis general guidance for the design of test rooms 1988, ISO, Ref. No. ISO 8589:1988 (E), International Organization for Standardization, Geneva.
13. Jiménez A.M., Murcia M.A., Parras P., Martínez-Tomé M. On the importance of adequately choosing the ingredients of yoghurt and enriched milk for their antioxidant activity. International Journal of Food Science and Technology 2008, 43:1464-1473.
14. Kailasapathy K., Harmstorf I., Phillips M. Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp lactis in stirred fruit yogurts. LWT-Food Science and Technology 2008, 41:1317-1322.
15. Lubbers S., Decourcelle N., Vallet N., Guichard E. Flavor release and rheology behaviour of strawberry fat-free stirred yogurt during storage. Journal of Agricultural and Food Chemistry 2004, 52(10):3077-3082.
16. Magalhaes A.S., Silva B.M., Pereira J.A., Andrade P.B., Valentao P., Carvalho M. Protective effect of quince (Cydonia oblonga Miller) fruit against oxidative hemolysis of human erythrocytes. Food and Chemical Toxicology 2009, 47:1372-1377.
17. Mandal S., Sarkar R., Patra P., Nandan C.K., Das D., Bhanja S.K., et al. Structural studies of a heteropolysaccharide (PS-I) isolated from hot water extract of fruits of Psidium guajava (Guava). Carbohydrate Research 2009, 344(11):1365-1370.
18. Nogueira C., Albano H., Gibbs P., Teixeira P. Microbiological quality of Portuguese yogurts. Journal of Industrial Microbiology & Biotechnology 1998, 21:19-21.
19. O'Brien J. Sugar profiles of cultured dairy products in the UK. Journal of Human Nutrition and Dietetics 1999, 12:245-250.
20. Ong L., Shah N.P. Probiotic cheddar cheese: influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles. LWT-Food Science and Technology 2009, 42:1260-1268.
21. Oyaizu M. Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 1986, 44:307-315.
22. Peschel W., Sánchez-Rabaneda F., Diekmann W., Plescher A., Gartzía I., Jiménez D., et al. An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chemistry 2006, 97:137-150.
23. Robinson R.K. Yoghurt, role of starter cultures. Encyclopedia of dairy sciences 2003, 1059-1063. Elsevier Science Ltd, London, UK. H. Roginski (Ed.).
24. Rodríguez-Guisado I., Hernández F., Melgarejo P., Legua P., Martínez R., Martínez J.J. Chemical, morphological and organoleptical characterisation of five Spanish quince tree clones (Cydonia oblonga Miller). Scientia Horticulturae 2009, 122:491-496.
25. Sendra E., Kuri V., Fernández-López J., Sayas-Barberá E., Navarro C., Pérez-Álvarez J.A. Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT-Food Science and Technology 2010, 30:1-7.
26. Shinomiya F., Hamauzu Y., Kawahara T. Anti-allergic effect of a hot-water extract of quince (Cydonia oblonga). Bioscience, Biotechnology and Biochemistry 2009, 78(8):1773-1778.
27. Silva B.M., Andrade P.B., Ferreres F., Domingues A.L., Seabra R.M., Ferreira M.A. Phenolic profile of quince fruit (Cydonia oblonga Miller) (pulp and peel). Journal of Agricultural and Food Chemistry 2002, 50:4615-4618.
28. Silva B.M., Andrade P.B., Valentao P., Ferreres F., Seabra R.M., Ferreira M.A. Quince (Cydonia oblonga Miller) fruit (pulp, peel and seed) and jam: antioxidant activity. Journal of Agricultural and Food Chemistry 2004, 52:4705-4712.
29. Silva B.M., Andrade P.B., Martins R.C., Valentao P., Ferreres F., Seabra R.M., et al. Quince (Cydonia oblonga Miller) fruit characterization using principal component analysis. Journal of Agricultural and Food Chemistry 2005, 53:111-122.
30. Singh N., Rajini P.S. Free radical scavenging activity of an aqueous extract of potato peel. Food Chemistry 2004, 85:611-616.
31. Steffe J.F. Rheological methods in food process engineering 1996, Freeman Press, East Lansing, Michigan.
32. Singh G., Muthukumarappan K. Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt. LWT-Food Science and Technology 2008, 41:1145-1152.
33. Viuda-Martos M., Ruiz Navajas Y., Sánchez Zapata E., Fernández-López J., Pérez-Álvarez J.A. Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet. Flavour and Fragance Journal 2010, 25:13-19.
34. Yang X.-M., Yu W., Ou Z.-P., Ma H.-L., Liu W.-M., Ji X.-L. Antioxidant and immunity activity of water extract and crude polysaccharide from Ficus carica L. fruit. Plant Foods for Human Nutrition 2009, 64(2):167-173.
35. Wang J., Guo Z., Zhang Q., Yan L., Chen Y., Chen X., et al. Effect of probiotic Lactobacillus casei Zhang on fermentation characteristics of set yogurt. International Journal of Dairy Technology 2010, 63(1):105-112.