DEVELOPMENT AND CHARACTERIZATION OF PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF GREEN TEA YOGHURT
DOI:
https://doi.org/10.55251/jmbfs.4666Keywords:
Green tea, Yoghurt, Antioxidant capacity, Total phenolic contentAbstract
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.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Aparna Agarwal, Manya Gupta, Anjana Kumari, Abhishek Gupta
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).