Quince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt

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dc.authorid0000-0002-1999-1292
dc.authorid0000-0002-6542-3093
dc.authorid0000-0003-1137-7594
dc.contributor.authorCinar, Senay Burak
dc.contributor.authorUnal, Gulfem
dc.contributor.authorKoc, Gulsah Caliskan
dc.contributor.authorDirim, Safiye Nur
dc.contributor.authorAkalin, Ayse Sibel
dc.date.accessioned2025-04-25T06:49:32Z
dc.date.available2025-04-25T06:49:32Z
dc.date.issued2024
dc.departmentEge Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractResearch background. In recent years, there has been a growing interest in incorporating fruit-based additives into yogurt formulations as a means to improve the functionality of the product. This study aims to produce a functional product by incorporating quince, which is rich in fibre, vitamins, minerals and antioxidant activity, into a yoghurt formulation. Experimental approach. The influence of the addition of quince powder (0 (control), 0.5, 1.0 and 1.5 %) on the antioxidant and proteolytic activities and culture viability of probiotic yoghurt was investigated for 28 days. Results and conclusions. The viable counts of yoghurt bacteria and Bifidobacterium lactis BB-12 (R) were above 8 log CFU/g. Higher viability of all bacteria was obtained in yoghurt fortified with 1.5 % quince powder than those of other samples after 14 days. Probiotic yoghurt with added 1.5 % quince powder had the highest proteolytic activity during the last two weeks of storage, while the highest total phenolic content and (2,2-diphenyl-1-picrylhydrazyl) radical (DPPH center dot) scavenging activity were obtained for the same sample throughout the storage period. Noveltyand scientificcontribution. Quince powder supports the health of the digestive system thanks to its high fibre content, while it is also rich in vitamins, minerals and antioxidant activity. These properties emphasise the importance of using quince powder in yoghurt production. This innovation has the potential to provide consumers with a tasty alternative, while at the same time increasing the intake of health-promoting ingredients. Furthermore, such products offer higher nutritional value than conventional yoghurt, offering consumers with a healthier option. Therefore, the production of yoghurt with quince powder can be considered as an important innovation in the field of nutrition and a practice that contributes to increasing health awareness.
dc.identifier.citationCinar, S. B., Unal, G., Koc, G. C., Dirim, S. N., & Akalin, A. S. (2024). Quince powder increases antioxidant activity and probiotic survival in yoghurt. Food Technology and Biotechnology, 62(4), 415-424.
dc.identifier.doi10.17113/ftb.62.04.24.8417
dc.identifier.endpage424
dc.identifier.issue4
dc.identifier.pmid39830873
dc.identifier.scopus2-s2.0-85215291071
dc.identifier.scopusqualityQ2
dc.identifier.startpage415
dc.identifier.urihttps://doi.org/10.17113/ftb.62.04.24.8417
dc.identifier.uri13309862
dc.identifier.urihttps://hdl.handle.net/11454/117152
dc.identifier.volume62
dc.identifier.wosWOS:001410689100001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorUnal, Gulfem
dc.institutionauthorKoc, Gulsah Caliskan
dc.institutionauthorAkalin, Ayse Sibel
dc.institutionauthorid0000-0002-1999-1292
dc.institutionauthorid0000-0002-6542-3093
dc.institutionauthorid0000-0003-1137-7594
dc.language.isoen
dc.publisherFaculty Food Technology and Biotechnology
dc.relation.ispartofFood Technology and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBifidobacterium lactis BB-12®
dc.subjectquince antioxidants
dc.subjectquince powder
dc.subjectyoghurt
dc.titleQuince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt
dc.typeArticle

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