Physicochemical, sensory, and antioxidant characteristics of stirred-type yogurt enriched with Lentinula edodes stipe powder

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成果类型：

期刊论文

作者：

Zhu, Hanyu;Chen, Zheng;Li, Geqing;Yao, Xiaoqian;Hu, Yujing;...

通讯作者：

Zhu, HY

作者机构：

[Li, Geqing; Chen, Zheng; Zhu, Hanyu; Yao, Xiaoqian] Hengyang Normal Univ, Coll Life Sci, Hengyang, Peoples R China.

[Chen, Zheng; Zhu, Hanyu] Hengyang Normal Univ, Hunan Key Lab Conservat & Utilizat Biol Resources, Hengyang, Peoples R China.

[Hu, Yujing] Hengyang Normal Univ, Coll Nanyue, Hengyang, Peoples R China.

[Zhao, Wenxia] Xinjiang Seed Ind Dev Ctr China, Xinjiang, Peoples R China.

[Zhu, Hanyu] Hengyang Normal Univ, Coll Life Sci, Hengyang 421008, Peoples R China.

通讯机构：

[Zhu, HY ] H

Hengyang Normal Univ, Coll Life Sci, Hengyang 421008, Peoples R China.

语种：

英文

关键词：

antioxidant activity;LES;physicochemical property;sensory evaluation;stirred yogurt

期刊：

FOOD SCIENCE & NUTRITION

ISSN：

2048-7177

年：

2023

卷：

期：

页码：

6231-6240

DOI：

10.1002/fsn3.3563

基金类别：

This work was supported by grants from the Natural Science Foundation of Hunan Province (No. 2022JJ40013) and Open fund project of Hunan Key Laboratory for Conservation and Utilization of Biological Resources in the Nanyue Mountainous Region (No.2021HSKFJJ035) to Hanyu Zhu.

机构署名：

本校为第一且通讯机构

摘要：

According to the methodical examination of the physicochemical, sensory, and antioxidant properties of flavored yogurts which fortified with different amounts of Lentinula edodes stipe (LES), we found that the LES was beneficial to improve some physicochemical (pH, viable lactic acid bacteria density, and syneresis) and sensory properties (fermented odor and taste quality), and the antioxidant activity (ABTS and DPPH radical scavenging activity) of the plain yogurt, which has the potential to be used in functional yogurt. The results above were...

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Physicochemical, sensory, and antioxidant characteristics of stirred-type yogurt enriched with Lentinula edodes stipe powder

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