publication . Other literature type . Article . 2015

EFFECTS OF ARTICHOKE (CYNARA SCOLYMUS L.) EXTRACT ADDITION ON MICROBIOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES OF PROBIOTIC YOGURT

Jalal Ehsani; Amir Mohammad Mortazavian; Morteza Khomeiri; Azim Ghasem Nejad;
  • Published: 01 Jun 2015
  • Publisher: Slovak University of Agriculture in Nitra
Abstract
In this study, the effects of addition of artichoke (Cynara scolymus L.) leaf extract into yogurt (0 or 0.5%) on biochemical parameters (pH, titrable acidity) and the viability of probiotic bacteria (Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12) during fermentation and over 28 days of refrigerated storage (4°C) were investigated. Moreover, the amounts of syneresis, total phenolic content, antioxidant activity and sensory attributes of yogurts at the end of fermentation were assessed. Yogurts contained the two yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus: ABY) or only S. thermophilus (ABT) as adjunct cu...
Subjects
Medical Subject Headings: food and beverages
free text keywords: Antioxidant activity, Cynara scolymus L., Phenolic, Probiotic, Syneresis, Yogurt, Microbiology, QR1-502, Food science, Chemistry, Plant composition, Probiotic yogurt, law.invention, law
Related Organizations
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publication . Other literature type . Article . 2015

EFFECTS OF ARTICHOKE (CYNARA SCOLYMUS L.) EXTRACT ADDITION ON MICROBIOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES OF PROBIOTIC YOGURT

Jalal Ehsani; Amir Mohammad Mortazavian; Morteza Khomeiri; Azim Ghasem Nejad;