Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice.

摘要: ABSTRACT We investigated the effects of supplementation yogurt with elderberry juice (Sambucus nigra L.), in both natural and restructured forms, on certain technological, physicochemical, sensory, health-promoting properties yogurt, including antioxidant activity inhibition angiotensin-converting enzyme (ACE), α-amylase, α-glucosidase activity. Consumer acceptance yogurt-juice products was assessed. Gel-strength retained a spherical shape most juice, despite decreasing mass from 57.2 to 50.9 g during storage. As result, supplemented 10 25% appeared be more desirable sensory technological perspective than juice. Yogurt had high water-holding capacity (94.4–96.4%), exhibited no spontaneous whey syneresis, maintained dense consistency (up 5,626 g). penalty analysis just-about-right diagnostic attributes indicated that flavor these yogurts may not sufficiently refreshing. High correlation demonstrated between ACE inhibition, ABTS, An vitro gastrointestinal simulation estimated bioaccessibility antioxidants range 62 66%. This model fermented is novel dairy-juice beverage represents new approach for development functional fruit beverages.