DEVELOPMENT AND CHARACTERIZATION OF PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF GREEN TEA YOGHURT

Authors

DOI:

https://doi.org/10.55251/jmbfs.4666

Keywords:

Green tea, Yoghurt, Antioxidant capacity, Total phenolic content

Abstract

The present study aimed at developing a low-fat, low-sugar green tea yoghurt. The final acidities of the green tea and plain yoghurts were similar, but the lactic acid count in green tea yoghurt (5.8*107 cfu/g) was twice of that in the plain yoghurt (2.7*107 cfu/g). This suggested that the tea extract buffered pH lowering during fermentation. Sensorially, the green tea yoghurt was at par acceptable with the plain yoghurt. The total phenolic content of green tea yoghurt was significantly higher (397.9 µg GAE/ mL) than that of the plain yoghurt (81.0 µg GAE/ mL). These polyphenols have proven health benefits like gut health, weight loss, and bone health.

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Published

2022-04-01

How to Cite

Agarwal, A., Gupta, M., Kumari, A., & Gupta, A. (2022). DEVELOPMENT AND CHARACTERIZATION OF PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF GREEN TEA YOGHURT. Journal of Microbiology, Biotechnology and Food Sciences, 11(5), e4666. https://doi.org/10.55251/jmbfs.4666

Issue

Section

Food Sciences
Received 2021-04-10
Accepted 2021-09-24
Online Published 2022-04-01