期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 133, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2020.109912
关键词
Yogurt; Coriander (Coriandrum sativum); Cumin seeds (Cuminum cyminum); alpha-Amylase inhibition activity; Antioxidant activity
资金
- Deanship of Scientific Research (DSR), King Abdulaziz University, Jeddah [D1440 -279 247]
- DSR
Two types of yogurt (Y) were prepared in the presence of coriander (CO) or cumin seeds (CS) at different concentrations (5, 10, 15, & 20 g/100 mL). The effect of these yogurt samples on post-acidification, proteolysis, a-amylase inhibition activity, total phenolic content, and antioxidant activity (2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant potential (FRAP), and ferrous ion chelating (FIC) ability) was studied during 0,7, and 14 days of refrigerated storage at 4 degrees C. In addition, sensory evaluation of the yogurt was run during the first day of storage. Both COY and CSY at all concentrations showed significant effects on post-acidification, peptide content, and alpha-amylase inhibition activity as compared to plain yogurt (control). TPC in COY at all concentrations (42.4-165.4 mu g GAE/mL) was higher than in CSY (39.0-75.7 mu g GAE/mL) during the entire storage period. The radical scavenging activity increased (p < 0.05) in COY at 20, 15, and 10 g/100 mL concentrations (94 +/- 0.01%, 93 +/- 0.01%, and 89 +/- 0.03%; respectively) on 7 days of storage. FRAP values were higher in CSY at all concentrations than COY during 7 days of storage. Higher (p < 0.05) FIC ability was observed in both types of yogurt than control. The highest overall preference score was shown at a concentration of 15 g/100 mL for both types of yogurt. In conclusion, COY and CSY at all concentrations positively enhanced natural yogurt ability to inhibit alpha-amylase activity with high antioxidant activity.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据