https://doi.org/10.17113/ftb.62.04.24.8417

Quince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt

Şenay Burak Çınar¹, Gülfem Ünal^2*, Gülşah Çalışkan Koç³, Safiye Nur Dirim⁴ and Ayşe Sibel Akalın²

¹Republic of Turkey Karabağlar District Directorate of Agriculture and Forestry, Izmir, Turkey

²Department of Dairy Technology, Faculty of Agriculture, Ege University, Bornova, Izmir, Turkey

³Eşme Vocational School, Food Processing Department, Food Technology Program, Uşak University, Eşme, Uşak, Turkey

⁴Department of Food Engineering, Faculty of Engineering, Ege University, Bornova, Izmir, Turkey

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 28 October 2023

Accepted: 27 October 2024

Keywords:

quince antioxidants; Bifidobacterium lactis BB-12®; quince powder; yoghurt

Summary:

Research background. In recent years, there has been a growing interest in incorporating fruit-based additives into yogurt formulations as a means to improve the functionality of the product. This study aims to produce a functional product by incorporating quince, which is rich in fibre, vitamins, minerals and antioxidant activity, into a yoghurt formulation.

Experimental approach. The influence of the addition of quince powder (0 (control), 0.5, 1.0 and 1.5 %) on the antioxidant and proteolytic activities and culture viability of probiotic yoghurt was investigated for 28 days.

Results and conclusions. The viable counts of yoghurt bacteria and Bifidobacterium lactis BB-12® were above 8 log CFU/g. Higher viability of all bacteria was obtained in yoghurt fortified with 1.5 % quince powder than those of other samples after 14 days. Probiotic yoghurt with added 1.5 % quince powder had the highest proteolytic activity during the last two weeks of storage, while the highest total phenolic content and (2,2-diphenyl-1-picrylhydrazyl) radical (DPPH˙) scavenging activity were obtained for the same sample throughout the storage period.

Novelty and scientific contribution. Quince powder supports the health of the digestive system thanks to its high fibre content, while it is also rich in vitamins, minerals and antioxidant activity. These properties emphasise the importance of using quince powder in yoghurt production. This innovation has the potential to provide consumers with a tasty alternative, while at the same time increasing the intake of health-promoting ingredients. Furthermore, such products offer higher nutritional value than conventional yoghurt, offering consumers with a healthier option. Therefore, the production of yoghurt with quince powder can be considered as an important innovation in the field of nutrition and a practice that contributes to increasing health awareness.