Effects of Adding Apple Polyphenols Before and After Fermentation on the Properties of Drinking Yoghurt

摘要: Adding polyphenols (PPs) to yoghurt is a convenient way deliver the health benefits of PPs and also probiotic effects starter cultures. In this study, drinking yoghurts with apple (chlorogenic acid, phlorizin, or PP extract (APE)) added pre- post-fermentation, pectins (low high methoxyl) were subjected chemical, physical, microbiological analyses. Results show that type pectin affected total extractable content (TEPC), profiles, viscosity, storage modulus yogurt, colony number, morphology APE before fermentation produced greater TEPC more polar than adding post-fermentation. Producing enhanced via either approach feasible. The pre-fermentation may be beneficial in terms increased growth culture, offering bio-process optimise profiles yoghurt.