文章基本信息

标题：The Radicals Scavenging Activity of Yogurt Fortified with Rose Hip Marmalade During 21 Days of Storage Period
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作者：Rola Alzamara ; Talha Demirci ; Nihat Akin 等
期刊名称：Food Science and Quality Management
印刷版ISSN：2225-0557
电子版ISSN：2225-0557
出版年度：2017
卷号：65
页码：22-32
语种：English
出版社：Food Science and Quality Management
摘要：In this study, the handmade rose hip marmalade was added to regular yogurt (before or after fermentation) and in different concentrations (5, 10, 15%). The physico-chemical, micro-biological, antioxidant activity and phenolic compounds properties of yogurt fortified with rose hip marmalade were determined during 21 days of storage period. Practical experiments show that the rose hip marmalade participate in enhancing the radical scavenging activity, phenolic compounds and water holding capacity of yogurt. While gradually the conditions and duration of storage contribute to significant decreases in radical scavenging activity, phenolic compounds and water holding capacity as well as the sensory evaluation. Results show that the 15% concentration of rose hip marmalade increased the radical scavenging activity in comparing with other concentrations. On the other hand the best effect of marmalade concentrations in overall properties was recorded in 10% concentration; also the shelf life of yogurt fortified with rose hip marmalade was determined in 14 days.
其他摘要：In this study, the handmade rose hip marmalade was added to regular yogurt (before or after fermentation) and in different concentrations (5, 10, 15%). The physico-chemical, micro-biological, antioxidant activity and phenolic compounds properties of yogurt fortified with rose hip marmalade were determined during 21 days of storage period. Practical experiments show that the rose hip marmalade participate in enhancing the radical scavenging activity, phenolic compounds and water holding capacity of yogurt. While gradually the conditions and duration of storage contribute to significant decreases in radical scavenging activity, phenolic compounds and water holding capacity as well as the sensory evaluation. Results show that the 15% concentration of rose hip marmalade increased the radical scavenging activity in comparing with other concentrations. On the other hand the best effect of marmalade concentrations in overall properties was recorded in 10% concentration; also the shelf life of yogurt fortified with rose hip marmalade was determined in 14 days. Keywords: antioxidant, radical scavenging activity, free radicals, rose hip marmalade, yogurt.
关键词：antioxidant; radical scavenging activity; free radicals; rose hip marmalade; yogurt.