Development of Probiotic Yogurt Containing Red Beet Extract and Basil Seed Gum; Techno-Functional, Microbial and Sensorial Characterization Publisher



Ghasempour Z^{1, 2} ; Javanmard N³ ; Mojaddar Langroodi A⁴ ; Alizadehsani M⁵ ; Ehsani A^{1, 2} ; Moghaddas Kia E⁶
Source: Biocatalysis and Agricultural Biotechnology Published:2020

Abstract

The use of plant extracts containing nutraceutical compounds is a burgeoning approach to the fortification of dairy products. Betalains are water soluble pigments of red beet which have functioned as an antioxidant and colorant substance in food. The current study aimed to investigate the simultaneous usage of basil seed gum (BSG: 0.2/0.4%) and red beet extract (RBE: 0.1/0.2%)in probiotic yogurt formulations. The probiotic viability in MRS-vancomycin agar, post-acidification rate through pH measurement, viscosity using Brookfield viscometer, antioxidative properties through DPPH free radical scavenging method and sensorial characteristics were evaluated in bio-yogurts during 21 days of storage time. Trend of pH decrement was more pronounced in samples containing higher amount of BSG 0.4% and supplemented with of 0.1% RBE. The results revealed the highest probiotic viability, ‏108‏ CFU/g, in samples containing ‏0.4% BSG. The specimens containing 0.4% BSG and 0.2% RBE exhibited 60% antioxidant activity. Furthermore, the viscosity of the yogurt samples increased up to ~5000 cp with the usage of BSG. The panelists favored samples containing 0.2% BSG and 0.1% RBE. Overall, we introduce a novel dairy formulation containing 0.4% BSG and 0.1% RBE, which led to improved probiotic viability, antioxidant activity, and textural properties in yogurt. © 2020 Elsevier Ltd