A Descriptive Review on Modification of Yogurt Properties with Bioactive Ingredients

Lim, Ying Hui (2021) A Descriptive Review on Modification of Yogurt Properties with Bioactive Ingredients. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Nowadays, people tends to ask for food product to have varieties function for health purpose at the same time to have delight flavour and appearance. The nutritional value of food products to be consumed should be improved by exposing the function of foods. Hence, different type of bioactive functional food are fortified into the yogurt. In this review, descriptive studies method was applied to enable the whole article to have a clearer image especially in result and discussion part. Hence, there will have four main aspects to be discussed which based on antioxidant activity, lactic acid bacteria viability, physiochemical and DHA, EPA and peroxide value of yogurt. While discussing TPC, yogurts that fortified with tea exhibits the highest TPC especially yogurt fortified with green tea extract which 13158.50 μg GAE/g of TPC was found at 1% (w/v) when compared to other types of fortified yogurts. While discussing on viability of LAB, food product such as grape skin flour, goji berries and Moschofilero and Agiorgitiko grape have no effect while fortified into yogurt. However, fortification of nut in yogurts shows an inverse result, of increasing both S. thermophiles and L. bulgaricus count from Pistachio and almond respectively. For physiochemical properties of yogurts, sea buckthorn powder with grape seed extract yogurt has the highest percentage in pH reduction of 7.21%. 16% of the strawberry pulp modified yogurt has the highest viscosity reduction whereas 8% strawberry pulp yogurt has the highest syneresis value. Modified yogurts are able to influence the colour of plain yogurt. The last part which retention of DHA and EPA were discussed. From the journal articles, micro-emulsions and nano-encapsulated were effective in both DHA and EPA retention whereas nano-emulsion enhance in oil absorption of n-3 PUFA. Hence, fortification of bioactive ingredients were able to enhance TPC in yogurt and cause a significant affection on physiochemical in yogurt.