Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

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3 Citazioni (Scopus)

Abstract

The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxidant dietary intake.
Lingua originaleEnglish
pagine (da-a)208-217
Numero di pagine10
RivistaInternational Journal of Dairy Technology
Volume72
Stato di pubblicazionePublished - 2019

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saffron
Yogurt
yogurt
Antioxidants
sensory properties
Color
antioxidants
Odors
Polyphenols
Oils and fats
Textures
Fats
color
sensory evaluation
food intake
polyphenols
antioxidant activity
texture
odors
lipid content

All Science Journal Classification (ASJC) codes

  • Food Science
  • Bioengineering
  • Process Chemistry and Technology

Cita questo

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title = "Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt",
abstract = "The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxidant dietary intake.",
author = "Raimondo Gaglio and {Di Grigoli}, Antonino and Luca Settanni and Anna Perrone and Adriana Bonanno and Carla Gentile and Lucia Vintaloro and Francesca Mazza",
year = "2019",
language = "English",
volume = "72",
pages = "208--217",
journal = "International Journal of Dairy Technology",
issn = "1364-727X",
publisher = "Wiley-Blackwell",

}

TY - JOUR

T1 - Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

AU - Gaglio, Raimondo

AU - Di Grigoli, Antonino

AU - Settanni, Luca

AU - Perrone, Anna

AU - Bonanno, Adriana

AU - Gentile, Carla

AU - Vintaloro, Lucia

AU - Mazza, Francesca

PY - 2019

Y1 - 2019

N2 - The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxidant dietary intake.

AB - The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxidant dietary intake.

UR - http://hdl.handle.net/10447/348565

M3 - Article

VL - 72

SP - 208

EP - 217

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

SN - 1364-727X

ER -