Czech J. Food Sci., 2023, 41(5):382-392 | DOI: 10.17221/77/2023-CJFS

Quality characteristics and antioxidant activity of goat milk yoghurt fortified with Lycium ruthenicum Murr. fruitOriginal Paper

Kongyang Wu1, Jiafei Huang2, Panpan Bu2, Hang Gao2, Tongxiang Yang2*, Mingyan Shi1*, Jianming Han1, Yilin Fan3
1 College of Life Science, Luoyang Normal University, Luoyang, China
2 College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
3 Zhengzhou Customs District, Zhengzhou, China


This study aimed to analyse the influence of adding Lycium ruthenicum Murr. fruit (LRF) on physicochemical, sensory characteristics and antioxidant capacity in goat milk yoghurt (GMY) during 21 days of refrigerated storage. Three different yoghurt formulations were processed using varying amounts of added LRF (1.0, 1.5, and 2.0%). LRF supplementation improved some of the physicochemical characteristics and sensory characteristics of GMY. With the increase of LRF addition, the pH of GMY showed a downward trend, and the titrated acidity showed an upward trend. The corresponding number of colonies in the storage period was higher than that of yoghurt without LRF. The addition of a concentration of 1.0–2.0% LRF played a role in the proliferation of lactic acid bacteria, and viscosity and hardness increased with increasing LRF addition. Although the susceptibility to syneresis of GMY showed a downward trend with increasing LRF addition, the scavenging rate of DPPH (2,2-diphenyl-1-picrylhydrazyl), •OH (hydroxyl free radicals), and the reducing power of Fe3+ of the corresponding concentration of GMY increased. In general, GMY with LRF addition can combine the two nutrients and have higher nutritional value, which is a good supplement to the same types of products in the market.

Keywords: fruit; dairy foods; physicochemical properties; sensory attributes; anthocyanin activity

Received: May 25, 2023; Revised: October 4, 2023; Accepted: October 16, 2023; Prepublished online: October 29, 2023; Published: October 30, 2023  Show citation

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Wu K, Huang J, Bu P, Gao H, Yang T, Shi M, et al.. Quality characteristics and antioxidant activity of goat milk yoghurt fortified with Lycium ruthenicum Murr. fruit. Czech J. Food Sci. 2023;41(5):382-392. doi: 10.17221/77/2023-CJFS.
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