Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt

ŞENGÜL, MUSTAFA; CAN, BÜŞRA; ÜRKEK, BAYRAM; GÜRBÜZ-KAÇAN, ZEYNEP

doi:10.1590/0001-3765202220201798

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ENGINEERING SCIENCES • An. Acad. Bras. Ciênc. 94 (4) • 2022 • https://doi.org/10.1590/0001-3765202220201798 copy

Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In this research, the microbiological, physicochemical, rheological, textural, sensory properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained yoghurt samples were investigated during a 28 day storage period. The Lactobacillus delbrueckii spp. bulgaricus and Streptococcus thermophilus counts in the samples were found to have decreased at the end of the storage period. The lightness, yellowness/blueness and whiteness index values showed a decrease depending on the addition of blueberry, while the redness/greenness values increased. The addition of blueberry had a negative the effects on the fat and protein values, while it had a positive effect on the total solids values. The storage period did not significantly change any of the physicochemical, colorimetric or rheological properties of the strained yoghurt samples. The general acceptability scores of the sample containing 12% blueberry were higher than the other samples. The antioxidant activities and total phenolic content of the strained yoghurt samples increased in accordance with blueberry concentration, while the firmness and work of the shear values decreased. In conclusion, it was determined that the addition of blueberry pulp at a 12% ratio could be used to enhance the nutritional and functional properties of strained yoghurts.

Key words
Antioxidant activity; blueberry; microbiological properties; strained yoghurt; texture profile analysis

Parameters	Storage time (days)	Strained yoghurt samples
Parameters	Storage time (days)	C	BSY4	BSY8	BSY12
L. bulgaricus count (log CFU g ^-1 )	1	7.14±0.30a,B	6.42±0.04a,B	6.64±0.57a,B	6.87±0.52a,A
	14	7.54±0.37a,B	7.28±0.13a,C	6.82±0.26a,B	7.24±0.85a,A
	28	5.50±0.39a,A	5.70±0.02a,A	5.13±0.51a,A	5.42±0.18a,A
S. thermophilus count (log CFU g ^-1 )	1	5.09±0.04a,A	4.86±0.41a,A	5.56±0.15a,A	5.54±0.24a,A
	14	7.33±0.28a,B	7.00±0.24a,B	7.22±0.56a,B	7.29±0.14a,B
	28	5.38±0.04a,A	5.57±0.42a,A	5.61±0.16a,A	5.58±0.02a,A
Yeast and mould count (log CFU g ^-1 )	1	4.35±0.25a,A	4.40±0.05a,A	4.30±0.01a,A	4.26±0.04a,A
	14	6.97±0.37a,B	7.43±0.12ab,B	7.66±0.16b,C	7.60±0.13b,C
	28	6.39±0.22a,B	6.60±0.73a,B	5.97±0.69a,B	6.25±0.19a,B

Parameters	Storage time (days)	Strained yoghurt samples
Parameters	Storage time (days)	C	BSY4	BSY8	BSY12
pH	1	3.77±0.20a,A	3.85±0.08a,A	3.63±0.00a,A	3.69±0.08a,A
	14	3.72±0.11a,A	3.76±0.22a,A	3.69±0.06a,A	3.63±0.11a,A
	28	3.78±0.21a,A	3.69±0.11a,A	3.64±0.04a,A	3.61±0.11a,A
Acidty (% lactic acid)	1	2.17±0.17a,A	1.98±0.15a,A	1.98±0.14a,A	1.94±0.13a,A
	14	2.15±0.08a,A	1.99±0.12a,A	1.98±0.06a,A	2.09±0.17a,A
	28	2.34±0.04b,A	2.16±0.04a,A	2.21±0.02a,A	2.21±0.06a,A
Total solid (%)	1	27.39±1.55a,A	30.45±0.10a,A	29.04±2.12a,A	27.27±1.09a,A
	14	24.41±2.81a,A	31.25±2.09b,A	30.22±2.14b,A	30.68±0.20b,B
	28	22.14±0.86a,A	27.09±1.21b,A	26.69±0.52b,A	26.04±0.69b,A
Fat (%)	1	2.40±0.21b,A	1.95±0.42ab,A	1.65±0.04a,A	1.35±0.00a,A
	14	2.25±0.21c,A	1.80±0.21b,A	1.65±0.02ab,A	1.35±0.00a,A
	28	2.48±0.11c,A	1.95±0.00b,A	1.50±0.02a,A	1.43±0.11a,A
Protein (%)	1	11.96±0.02b,A	10.23±0.08a,A	10.09±0.46a,A	9.67±0.10a,A
	14	11.83±0.78a,A	10.57±1.20a,A	10.34±1.41a,A	9.93±1.29a,A
	28	12.08±0.13c,A	10.89±0.13ab,A	11.14±0.40b,A	10.31±0.15a,A
Water holding capacity (%)	1	98.65±0.67a,A	97.86±0.27a,A	97.84±0.85a,A	97.60±0.28a,A
	14	96.17±4.79a,A	97.64±2.35a,A	97.48±2.43a,A	97.94±1.54a,A
	28	98.15±0.65a,A	98.99±0.42a,A	98.57±0.35a,A	98.67±1.07a,A
Water activity (a _W )	1	0.98±0.01a,A	0.97±0.00a,A	0.97±0.00a,A	0.97±0.00a,A
	14	0.98±0.00a,A	0.98±0.01a,A	0.97±0.00a,A	0.97±0.01a,A
	28	0.98±0.00a,A	0.98±0.01a,A	0.97±0.00a,A	0.98±0.01a,A

Parameters		Storage time (days)
Parameters		1	14	28
DPPH (IC ₅₀ ; μg mL ^-1 )	BHA	18.57±0.64	18.57±0.64	18.57±0.64
	BHT	22.72±0.98	22.72±0.98	22.72±0.98
	Torolox	17.11±1.02	17.11±1.02	17.11±1.02
	α-tocopherol	16.87±0.43	16.87±0.43	16.87±0.43
	Blueberry	29.04±0.33	29.04±0.33	29.04±0.33
	C	346.65±81.13	269.23±26.99	340.92±60.41
	BSY4	271.23±58.85	210.86±15.11	244.81±41.99
	BSY8	205.44±2.44	155.56±10.64	162.48±0.49
	BSY12	136.03±6.87	115.40±4.34	114.97±12.03
TPC (mg GAE g ^-1 )	Blueberry	96.46±1.13	96.46±1.13	96.46±1.13
	C	28.00±2.18	29.79±5.80	29.28±0.36
	BSY4	28.90±0.54	29.92±2.36	30.82±0.00
	BSY8	30.31±0.36	32.62±6.99	31.08±0.36
	BSY12	31.46±0.54	42.62±3.26	35.69±14.14

Parameters	Storage time (days)	Strained yoghurt samples
Parameters	Storage time (days)	C	BSY4	BSY8	BSY12
Viscosity 50 rpm (cP)	1	27210±16250a,A	34005±5432a,A	27565±10340a,A	26091±4410a,A
	14	43297±9007a,A	37985±4551a,A	32057±332a,A	29507±2502a,A
	28	20139±7337a,A	26756±9037a,A	20911±337a,A	28073±1515a,A
Viscosity 100 rpm (cP)	1	23560±13888a,A	21140±6247a,AB	16153±7165a,A	17161±4377a,A
	14	314516373a,A	32077±1758a,B	22648±3817a,A	23890±8776a,A
	28	18675±1470a,A	17035±3227a,A	14035±3179a,A	18000±2605a,A
Consistency coefficient ( K ) (Pa.s ⁿ )	1	4.94±0.34a,A	4.87±0.13a,A	4.77±0.18a,A	4.76±0.14a,A
	14	5.19±0.09b,A	5.04±0.00ab,A	4.91±0.03a,A	4.87±0.14a,A
	28	4.88±0.14a,A	4.80±0.09a,A	4.75±0.03a,A	4.76±0.09a,A
Flow behavior index ( n )	1	0.80±0.00a,A	0.83±0.00b,A	0.82±0.01b,A	0.83±0.01b,A
	14	0.80±0.00a,A	0.83±0.01b,A	0.83±0.00b,A	0.83±0.00b,A
	28	0.79±0.02a,A	0.82±0.01a,A	0.80±0.01a,A	0.83±0.01a,A
R ²	1	0.98±0.00	0.97±0.03	0.97±0.01	0.97±0.03
	14	0.99±0.01	0.98±0.02	0.99±0.00	0.97±0.01
	28	0.96±0.04	0.99±0.01	0.98±0.00	0.99±0.01

Parameters	Storage time (days)	Strained yoghurt samples
Parameters	Storage time (days)	C	BSY4	BSY8	BSY12
L *	1	93.44±1.33b,A	85.82±1.91ab,A	81.82±1.10ab,A	72.99±8.95a,A
	14	95.00±1.50b,A	87.20±3.07ab,A	81.28±6.92a,A	79.72±1.40a,A
	28	94.45±0.83c,A	86.79±1.50b,A	85.51±1.48b,A	79.25±0.84a,A
a *	1	-3.31±0.35a,A	3.95±0.95b,A	7.01±0.71c,A	8.43±0.36c,A
	14	-2.94±0.51a,A	2.74±1.65b,A	5.58±1.91bc,A	8.39±1.24c,A
	28	-2.85±0.25a,A	2.96±0.93b,A	5.18±1.68bc,A	7.88±1.37c,A
b *	1	10.17±0.76c,A	3.91±0.37b,A	2.02±0.52a,A	0.93±0.78a,A
	14	9.41±0.39b,A	4.71±1.92ab,A	3.19±2.92a,A	1.48±2.11a,A
	28	9.94±0.15b,A	4.69±0.77a,A	3.86±2.05a,A	2.22±1.32a,A
C*	1	10.69±0.84c,A	5.60±0.41a,A	7.31±0.54b,A	7.31±0.44b,A
	14	9.86±0.52b,A	5.71±0.80a,A	6.88±0.20a,A	8.66±0.84b,A
	28	10.34±0.21c,A	5.60±0.16a,A	6.72±0.11a,A	6.72±0.95b,A
H	1	108.01±0.54c,A	45.06±9.55b,A	16.29±5.51a,A	6.13±5.01a,A
	14	107.30±2.15b,A	58.08±24.63ab,A	30.16±29.67a,A	10.85±9.17a,A
	28	106.00±1.12c,A	57.59±12.27b,A	36.92±22.86ab,A	16.40±11.46a,A
WI	1	87.40±0.02b,A	84.75±1.93a,A	80.41±1.22ab,A	71.60±8.38a,A
	14	88.92±1.14b,A	85.92±2.47ab,A	79.99±6.54ab,A	77.94±1.62a,A
	28	88.26±0.58c,A	85.65±1.44bc,A	84.02±1.39b,A	77.65±1.13a,A

Parameters	Storage time (days)	Strained yoghurt samples
Parameters	Storage time (days)	C	BSY4	BSY8	BSY12
Firmness (N)	1	192.13±18.06c,A	138.79±5.83ab,A	146.19±1.51b,A	115.44±1.10a,A
	14	182.78±5.22b,A	152.55±12.23a,AB	145.70±11.84a,A	138.88±3.79a,B
	28	229.61±4.65b,B	166.33±5.53a,B	149.12±16.57a,A	154.41±8.63a,B
Work of shear (N.s)	1	323.45±27.25c,A	230.27±10.34b,A	239.52±7.60b,A	181.47±2.88a,A
	14	307.34±9.22b,A	255.22±21.03a,A	237.77±20.40a,A	227.28±14.34a,B
	28	380.80±3.97b,B	282.92±16.73a,A	246.91±33.33a,A	252.21±16.90a,B

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[1] Correspondence to: Bayram Ürkek E-mail: bayramurkek@gumushane.edu.tr