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- W4294677685 abstract "The effects of phenolic fraction of mulberry pomace on yogurt quality were investigated. Polyphenol-enriched extract of mulberry pomace (MPPE), rich in phenols, anthocyanins and proanthocyanidins, was incorporated to yogurt before and after fermentation at 0.50%, 0.75%, 1.00% and 1.25% (w/v), respectively. The addition either before or after fermentation decreased L* and b* values, increased a* value, reduced syneresis and changed textural properties. MPPE added before fermentation inhibited lactic acid bacteria (LAB) growth, increased particle size, inhibited protein hydrolysis and active peptide release, and reduced ACE-I activity of yogurt. When added after fermentation, MPPE at moderate levels (within 1.00%) promoted LAB growth, reduced pH value and increased total acid content, decreased particle size, promoted protein hydrolysis and active peptide release, and increased ACE-I activity. Phenolics in mulberry pomace exert unique effects on the physicochemical and textural properties of yogurt and adding MPPE after fermentation was more beneficial to improve yogurt quality." @default.
- W4294677685 created "2022-09-06" @default.
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- W4294677685 date "2023-02-01" @default.
- W4294677685 modified "2023-10-14" @default.
- W4294677685 title "Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation" @default.
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- W4294677685 doi "https://doi.org/10.1016/j.foodcont.2022.109333" @default.
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