Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Ionuț-Dumitru VELEȘCU, Ioana Cristina CRIVEI, Andreea Bianca BALINT, Florina STOICA, Florin Daniel LIPȘA, Marius Giorgi USTUROI, Roxana Nicoleta RAȚU
The objective of the study was to examine the impact of enriching yogurt with plum pulp powder (PP) on the physicochemical, antioxidant, and sensory traits of the final product. The milk was sourced locally, and the bioactive ingredients were extracted via the ultrasound-assisted method. The findings indicated a significant enhancement in the antioxidant capacity of the fortified yogurts, achieving values of up to 20.98±1.19 µmol TE/g d.w. at the highest concentration of PP (BPP3). The incorporation of PP enhanced the texture, colour, and smell of the yogurts, which was favourably received by the panellists. The incorporation of PP also resulted in a uniform pink hue and enhanced firmness of the yogurt, without adversely affecting acidity or syneresis during storage. While the most significant advantageous effects were identified at a concentration of 12% PP, an increase in acidity and whey separation was also recorded with time. The results obtained underscore the potential of plum powder as a bioactive component for the formulation of functional dairy products, hence facilitating the advancement of functional products and supporting the principles of a circular economy.
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