Influence of Various Antioxidants on the Characteristics of Plain Yogurt

Blake Brignac, Kayanush J. Aryana

Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA.
School of Animal Sciences.

DOI: 10.4236/fns.2012.39168                

Abstract

Free radical damage has been implicated in ageing and in certain degenerative conditions such as Alzheimer’s disease and other forms of dementia. Ageing is also associated with a progressive decline in the function of the immune system and an increased susceptibility to infection. Antioxidants protect the body from free radical damage. Vitamin E is the major antioxidant vitamin in body tissues and is considered the first line of defense against cell membrane damage. Other antioxidant defenses that protect the body from free radical damage include vitamin C and beta carotene. Yogurt is considered a healthy food product and its sales have been steadily increasing over the past 5 years. The objective was to study the influence of various antioxidants on the quality characteristics of yogurt. The antioxidants Vitamin C, vitamin E and beta carotene individually and in combination were incorporated at 100% of their respective recommended dietary allowance of 60 mg, 12 mg and 3 mg in 240 mL of yogurt. Yogurt manufacture and all experiments were conducted in triplicate. Use of antioxidants in yogurt manufacture significantly influenced yogurt viscosity, flavor, appearance, body texture but did not influence syneresis, lactic acid bacterial counts and pH.Depending upon the application antioxidants can be recommended in yogurt manufacture.

Keywords

Antioxidant; Fermented; Quality

Conflicts of Interest

The authors declare no conflicts of interest.

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