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Technological and Current Developments in Yogurt Fortification

Year 2021, Issue: 22, 230 - 238, 31.01.2021
https://doi.org/10.31590/ejosat.839360

Abstract

Micronutrient deficiency is an important public health problem not only of developing countries but also of developed countries. The fact that fermented dairy products are a part of the daily diet is seen as a potential solution for eliminating micronutrient deficiency without changing the eating habits of individuals. Yogurt is a fermented milk product, the health benefits of which have been proven by scientific studies, which are widely consumed in many countries. However, due to its limited bioactive ingredient content, many researchers have emphasized that yogurt may be a more valuable food source when enriched with certain ingredients. The yogurt matrix is still attracting attention as a very convenient vehicle for the transport of phenolic compounds, vitamins and minerals, polyunsaturated fatty acids, dietary fiber and many other bioactive components. In this review, it is aimed to give studies belonging to the last decade in which the functional and technological suitability of yoghurts enriched with different components are evaluated. 

References

  • Tomic, N., Dojnov, B., Miocinovic, J., Tomasevic, I., Smigic, N., Djekic, I., & Vujcic, Z. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale–A sensory perspective. LWT-Food Science and Technology, 80, 59-66.
  • Gahruie, H.H., Eskandari, M.H., Mesbahi, G., & Hanifpour, M.A. (2015). Scientific and technical aspects of yogurt fortification: A review. Food Science and Human Wellness, 4(1), 1-8.
  • Chojnacka, K. (2009). Fermentation products: Chemical engineering and chemical process technology, Ed: Pohorecki, R., Bridgwater, J., Molzahn, M., Gani, R., United Kingdom, 189-218.
  • Dunne, J., Evershed, R.P., Salque, M., Cramp, L., Bruni, S., Ryan, K., Biagetti, S., & Lernia, S. (2012). First dairying in green Saharan Africa in the fifth millennium BC. Nature, 486(7403), 390-394.
  • Evershed, R.P., Payne, S., Sherratt, A.G., Copley, M.S., Coolidge, J., Urem-Kotsu, D., Kostsakis, K., Özdoğan, M., Özdoğan, A.E., Nieuwenhuyse, O., Akkermans, P.M.M.G., Bailey, D., Andeescu, R.R., Campbell, S., Farid, S., Hodder, I., Yalman, N., Özbaşaran, M., Bıçakçı, E., Garfinkel, Y., Levy, T., & Burton, M.M. (2008). Earliest date for milk use in the Near East and southeastern Europe linked to cattle herding. Nature, 455(7212), 528-531.
  • TGK. (2009). Türk Gıda Kodeksi Fermente Süt Ürünleri Tebliği. Resmi Gazete, 27143.
  • Koçak, K. (2013). Tüketime sunulan yoğurtlarda bazı katkı maddelerinin (nişasta, jelatin, natamisin) kullanımı ve mikrobiyolojik kalitesinin belirlenmesine yönelik piyasa araştırması. Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi, Fen Bilimleri Enstitüsü, Afyonkarahisar.
  • Weerathilake, W.A.D.V., Rasika, D.M.D., Ruwanmali, J.K.U., & Munasinghe, M.A. (2014). The evolution, processing, varieties and health benefits of yogurt. International Journal of Scientific and Research Publications, 4(4), 1-10.
  • Yılmaz, L. (2006). Yoğurt benzeri fermente süt ürünleri üretiminde farklı probiyotik kültür kombinasyonlarının kullanımı. Doktora Tezi, UÜ Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Bursa.
  • Mazahreh, A.S., & Ershidat, O.T.M. (2009). The benefits of lactic acid bacteria in yogurt on the gastrointestinal function and health. Pakistan Journal of Nutrition, 8(9), 1404-1410.
  • Reeta, K.S., Ankita, J., & Ramadevi, N. (2015). Fortification of yoghurt with health-promoting additives: A review. Research and Reviews: Journal of Food and Dairy Technology, 3(3): 9-17.
  • Ravishankar, T.L., Yadav, V., Tangade, P.S., Tirth, A., & Chaitra, T.R. (2012). Effect of consuming different dairy products on calcium, phosphorus and pH levels of human dental plaque: a comparative study. European Archives of Paediatric Dentistry, 13(3), 144-149.
  • Wang, H., Livingston, K.A., Fox, C.S., Meigs, J.B., & Jacques, P.F. (2013). Yogurt consumption is associated with better diet quality and metabolic profile in American men and women. Nutrition Research, 33(1), 18-26.
  • Kai, S.H.Y., Bongard, V., Simon, C., Ruidavets, J.B., Arveiler, D., Dallongeville, J., Wagner, A., Amouyel, P., & Ferrières, J. (2014). Low-fat and high-fat dairy products are differently related to blood lipids and cardiovascular risk score. European Journal of Preventive Cardiology, 21(12), 1557-1567.
  • Dougkas, A., Minihane, A.M., Givens, D.I., Reynolds, C.K., & Yaqoob, P. (2012). Differential effects of dairy snacks on appetite, but not overall energy intake. British Journal of Nutrition, 108(12), 2274-2285.
  • Aune, D., Norat, T., Romundstad, P., & Vatten, L.J. (2013). Dairy products and the risk of type 2 diabetes: a systematic review and dose-response meta-analysis of cohort studies. The American Journal of Clinical Nutrition, ajcn-059030.
  • Sahni, S., Tucker, K.L., Kiel, D.P., Quach, L., Casey, V.A., & Hannan, M.T. (2013). Milk and yogurt consumption are linked with higher bone mineral density but not with hip fracture: the Framingham Offspring Study. Archives of Osteoporosis, 8(1-2), 119.
  • Fisberg, M., & Machado, R. (2015). History of yogurt and current patterns of consumption. Nutrition Reviews, 73(suppl_1), 4-7.
  • Danone Nutrica Research. (2013). Gobal Yoghurt Consumption Per Capita and Per Year. The NutriJournal Web site. December 30, 2013. http://nutrijournal.danone.com/en/articles/stories/global-yoghurt-consumption-per-capita-and-per-year/ (23.12.2017).
  • Ale, E.C., Perezlindo, M.J., Pavón, Y., Peralta, G.H., Costa, S., Sabbag, N., Bergamini, C., Reinheimer, J.A., & Binetti, A.G. (2016). Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive. Food Research International, 90, 259-267.
  • Khalili, M., Rad, A.H., Khosroushahi, A.Y., Khosravi, H., & Jafarzadeh, S. (2019). Application of probiotics in folate bio-fortification of yoghurt. Probiotics and Antimicrobial Proteins, 1-8.
  • Soni, R., Jain, N.K., Shah, V., Soni, J., Suthar, D., & Gohel, P. (2020). Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties. Journal of Food Science and Technology, 1-13.
  • Barkallah, M., Dammak, M., Louati, I., Hentati, F., Hadrich, B., Mechichi, T., Ayadi, M.A., Fendri, I., Attia, H., & Abdelkafi, S. (2017). Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage. LWT-Food Science and Technology, 84, 323-330.
  • Robertson, R.C., Mateo, M.R.G., O'Grady, M.N., Guihéneuf, F., Stengel, D.B., Ross, R.P., Fitzgerald, G.F., Kerry, J.P., & Stanton, C. (2016). An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri. Innovative Food Science and Emerging Technologies, 37, 237-246.
  • Sah, B.N.P., Vasiljevic, T., McKechnie, S., & Donkor, O.N. (2016). Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT-Food Science and Technology, 65, 978-986.
  • Lazaridou, A., Serafeimidou, A., Biliaderis, C.G., Moschakis, T., & Tzanetakis, N. (2014). Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain. Food Hydrocolloids, 39, 204-214.
  • Kaur, R., & Riar, C.S. (2020). Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley b-glucan. Journal of Food Science and Technology, 57(1):41–51.
  • Velez‐Ruiz, J.F., Hernandez‐Carranza, P., & Sosa‐Morales, M. (2013). Physicochemical and flow properties of low‐fat yogurt fortified with calcium and fiber. Journal of Food Processing and Preservation, 37(3), 210-221.
  • Sendra, E., Kuri, V., Fernández-López, J., Sayas-Barbera, E., Navarro, C., & Pérez-Alvarez, J.A. (2010). Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT-Food Science and Technology, 43(4), 708-714.
  • Olson, B.H., Chung, K.R., Reckase, M., & Schoemer, S. (2009). Parental influences on dairy intake in children, and their role in child calcium-fortified food use. Journal of Nutrition Education and Behavior, 41(1), 53-5.
  • Santillán-Urquiza, E., Méndez-Rojas, M.Á., & Vélez-Ruiz, J.F. (2017). Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties. LWT-Food Science and Technology, 80, 462-469.
  • Jafari, T., Faghihimani, E., Feizi, A., Iraj, B., Javanmard, S.H., Esmaillzadeh, A., Fallah, A.A., & Askari, G. (2016). Effects of vitamin D-fortified low fat yogurt on glycemic status, anthropometric indexes, inflammation, and bone turnover in diabetic postmenopausal women: a randomised controlled clinical trial. Clinical Nutrition, 35(1), 67-76.
  • Subash, R., Elango, A., Pandiyan, C., Karthikeyan, N., Kumaresan, G., & Raghunath, B. (2015). The viability of yoghurt probiotic culture in microencapsulated iron fortified yoghurt. Journal of Cell and Tissue Research, 15(2), 5053.
  • Gutiérrez, G., Matos, M., Barrero, P., Pando, D., Iglesias, O., & Pazos, C. (2016). Iron-entrapped niosomes and their potential application for yogurt fortification. LWT-Food Science and Technology, 74, 550-556.
  • Knapen, M.H., Braam, L.A., Teunissen, K.J., Zwijsen, R.M., Theuwissen, E., & Vermeer, C. (2015). Yogurt drink fortified with menaquinone-7 improves vitamin K status in a healthy population. Journal of Nutritional Science, 4(35), 1-8.
  • Ben-Ishay, N., Oknin, H., Steinberg, D., Berkovich, Z., Reifen, R., & Shemesh, M. (2017). Enrichment of milk with magnesium provides healthier and safer dairy products. npj Biofilms and Microbiomes, 3(1), 1-7.
  • Tenta, R., Moschonis, G., Koutsilieris, M., & Manios, Y. (2011). Calcium and vitamin D supplementation through fortified dairy products counterbalances seasonal variations of bone metabolism indices: the Postmenopausal Health Study. European Journal of Nutrition, 50(5), 341-349.
  • Achanta, K., Aryana, K.J., & Boeneke, C.A. (2007). Fat free plain set yogurts fortified with various minerals. LWT-Food Science and Technology, 40(3), 424-429.
  • Al Mijan, M., Choi, K.H., & Kwak, H.S. (2014). Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage. Journal of Dairy Science, 97(6), 3273-3280.
  • Marchiani, R., Bertolino, M., Belviso, S., Giordano, M., Ghirardello, D., Torri, L., Piochi, M., & Zeppa, G. (2016). Yogurt enrichment with grape pomace: effect of grape cultivar on physicochemical, microbiological and sensory properties. Journal of Food Quality, 39(2), 77-89.
  • Akgün, D., Gültekin-Özgüven, M., Yücetepe, A., Altin, G., Gibis, M., Weiss, J., & Özçelik, B. (2020). Stirred-type yoghurt incorporated with sour cherry extract in chitosan-coated liposomes. Food Hydrocolloids, 101, 105532.
  • Ozturkoglu-Budak, S., Akal, C., & Yetisemiyen, A. (2016). Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt. Journal of Dairy Science, 99(11), 8511-8523.
  • Helal, A., & Tagliazucchi, D. (2018). Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt. LWT-Food Science and Technology, 89, 164-170.
  • Ramirez-Santiago, C., Ramos-Solis, L., Lobato-Calleros, C., Peña-Valdivia, C., Vernon-Carter, E.J., & Alvarez-Ramírez, J. (2010). Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties. Journal of Food Engineering, 101(3), 229-235.
  • Bchir, B., Bouaziz, M. A., Blecker, C., & Attia, H. (2019). Physicochemical, antioxidant activities, textural and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.). Journal of Texture Studies, 51(3), 475-487.
  • Ghorbanzade, T., Jafari, S.M., Akhavan, S., & Hadavi, R. (2017). Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chemistry, 216, 146-152.
  • Dal Bello, B., Torri, L., Piochi, M., & Zeppa, G. (2015). Healthy yogurt fortified with n-3 fatty acids from vegetable sources. Journal of Dairy Science, 98(12), 8375-8385.
  • McCowen, K.C., Ling, P.R., Decker, E., Djordjevic, D., Roberts, R.F., Coupland, J.N., & Bistrian, B.R. (2010). A simple method of supplementation of omega-3 polyunsaturated fatty acids: use of fortified yogurt in healthy volunteers. Nutrition in Clinical Practice, 25(6), 641-645.
  • Rahmawaty, S., Lyons-Wall, P., Charlton, K., Batterham, M., & Meyer, B.J. (2014). Effect of replacing bread, egg, milk, and yogurt with equivalent ω-3 enriched foods on ω-3 LCPUFA intake of Australian children. Nutrition, 30(11), 1337-1343.
  • Estrada, J.D., Boeneke, C., Bechtel, P., & Sathivel, S. (2011). Developing a strawberry yogurt fortified with marine fish oil. Journal of Dairy Science, 94(12), 5760-5769.

Yoğurtta Zenginleştirme Olanaklarının Teknolojik Yönü ve Güncel Gelişmeler

Year 2021, Issue: 22, 230 - 238, 31.01.2021
https://doi.org/10.31590/ejosat.839360

Abstract

Mikro besin yetersizliği sadece gelişmekte olan ülkelerin değil, aynı zamanda gelişmiş ülkelerin de önemli bir halk sağlığı sorunudur. Fermente süt ürünlerinin günlük diyetin bir parçası olması, bireylerin beslenme alışkanlıklarını değiştirmeden mikro besin yetersizliğinin giderilmesinde potansiyel bir çözüm olarak görülmektedir. Yoğurt, sağlık üzerine faydaları bilimsel çalışmalar ile kanıtlanmış, birçok ülkede yaygın olarak tüketilen fermente bir süt ürünüdür. Bununla birlikte, sınırlı biyoaktif bileşen içeriğine sahip olması nedeniyle, birçok araştırmacı yoğurdun bazı bileşenler ile zenginleştirilmesi sayesinde daha değerli bir besin kaynağı olabileceğini vurgulamışlardır. Yoğurt matrisi, fenolik bileşiklerin, vitamin ve minerallerin, çoklu doymamış yağ asitlerinin, diyet lifinin ve daha birçok biyoaktif bileşenin taşınmasında çok uygun bir araç olarak halen ilgi çekmektedir. Bu derlemede, farklı bileşenlerle zenginleştirilmiş yoğurtların fonksiyonel ve teknolojik uygunluklarının değerlendirildiği son on yıla ait çalışmaların verilmesi amaçlanmıştır.

References

  • Tomic, N., Dojnov, B., Miocinovic, J., Tomasevic, I., Smigic, N., Djekic, I., & Vujcic, Z. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale–A sensory perspective. LWT-Food Science and Technology, 80, 59-66.
  • Gahruie, H.H., Eskandari, M.H., Mesbahi, G., & Hanifpour, M.A. (2015). Scientific and technical aspects of yogurt fortification: A review. Food Science and Human Wellness, 4(1), 1-8.
  • Chojnacka, K. (2009). Fermentation products: Chemical engineering and chemical process technology, Ed: Pohorecki, R., Bridgwater, J., Molzahn, M., Gani, R., United Kingdom, 189-218.
  • Dunne, J., Evershed, R.P., Salque, M., Cramp, L., Bruni, S., Ryan, K., Biagetti, S., & Lernia, S. (2012). First dairying in green Saharan Africa in the fifth millennium BC. Nature, 486(7403), 390-394.
  • Evershed, R.P., Payne, S., Sherratt, A.G., Copley, M.S., Coolidge, J., Urem-Kotsu, D., Kostsakis, K., Özdoğan, M., Özdoğan, A.E., Nieuwenhuyse, O., Akkermans, P.M.M.G., Bailey, D., Andeescu, R.R., Campbell, S., Farid, S., Hodder, I., Yalman, N., Özbaşaran, M., Bıçakçı, E., Garfinkel, Y., Levy, T., & Burton, M.M. (2008). Earliest date for milk use in the Near East and southeastern Europe linked to cattle herding. Nature, 455(7212), 528-531.
  • TGK. (2009). Türk Gıda Kodeksi Fermente Süt Ürünleri Tebliği. Resmi Gazete, 27143.
  • Koçak, K. (2013). Tüketime sunulan yoğurtlarda bazı katkı maddelerinin (nişasta, jelatin, natamisin) kullanımı ve mikrobiyolojik kalitesinin belirlenmesine yönelik piyasa araştırması. Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi, Fen Bilimleri Enstitüsü, Afyonkarahisar.
  • Weerathilake, W.A.D.V., Rasika, D.M.D., Ruwanmali, J.K.U., & Munasinghe, M.A. (2014). The evolution, processing, varieties and health benefits of yogurt. International Journal of Scientific and Research Publications, 4(4), 1-10.
  • Yılmaz, L. (2006). Yoğurt benzeri fermente süt ürünleri üretiminde farklı probiyotik kültür kombinasyonlarının kullanımı. Doktora Tezi, UÜ Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Bursa.
  • Mazahreh, A.S., & Ershidat, O.T.M. (2009). The benefits of lactic acid bacteria in yogurt on the gastrointestinal function and health. Pakistan Journal of Nutrition, 8(9), 1404-1410.
  • Reeta, K.S., Ankita, J., & Ramadevi, N. (2015). Fortification of yoghurt with health-promoting additives: A review. Research and Reviews: Journal of Food and Dairy Technology, 3(3): 9-17.
  • Ravishankar, T.L., Yadav, V., Tangade, P.S., Tirth, A., & Chaitra, T.R. (2012). Effect of consuming different dairy products on calcium, phosphorus and pH levels of human dental plaque: a comparative study. European Archives of Paediatric Dentistry, 13(3), 144-149.
  • Wang, H., Livingston, K.A., Fox, C.S., Meigs, J.B., & Jacques, P.F. (2013). Yogurt consumption is associated with better diet quality and metabolic profile in American men and women. Nutrition Research, 33(1), 18-26.
  • Kai, S.H.Y., Bongard, V., Simon, C., Ruidavets, J.B., Arveiler, D., Dallongeville, J., Wagner, A., Amouyel, P., & Ferrières, J. (2014). Low-fat and high-fat dairy products are differently related to blood lipids and cardiovascular risk score. European Journal of Preventive Cardiology, 21(12), 1557-1567.
  • Dougkas, A., Minihane, A.M., Givens, D.I., Reynolds, C.K., & Yaqoob, P. (2012). Differential effects of dairy snacks on appetite, but not overall energy intake. British Journal of Nutrition, 108(12), 2274-2285.
  • Aune, D., Norat, T., Romundstad, P., & Vatten, L.J. (2013). Dairy products and the risk of type 2 diabetes: a systematic review and dose-response meta-analysis of cohort studies. The American Journal of Clinical Nutrition, ajcn-059030.
  • Sahni, S., Tucker, K.L., Kiel, D.P., Quach, L., Casey, V.A., & Hannan, M.T. (2013). Milk and yogurt consumption are linked with higher bone mineral density but not with hip fracture: the Framingham Offspring Study. Archives of Osteoporosis, 8(1-2), 119.
  • Fisberg, M., & Machado, R. (2015). History of yogurt and current patterns of consumption. Nutrition Reviews, 73(suppl_1), 4-7.
  • Danone Nutrica Research. (2013). Gobal Yoghurt Consumption Per Capita and Per Year. The NutriJournal Web site. December 30, 2013. http://nutrijournal.danone.com/en/articles/stories/global-yoghurt-consumption-per-capita-and-per-year/ (23.12.2017).
  • Ale, E.C., Perezlindo, M.J., Pavón, Y., Peralta, G.H., Costa, S., Sabbag, N., Bergamini, C., Reinheimer, J.A., & Binetti, A.G. (2016). Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive. Food Research International, 90, 259-267.
  • Khalili, M., Rad, A.H., Khosroushahi, A.Y., Khosravi, H., & Jafarzadeh, S. (2019). Application of probiotics in folate bio-fortification of yoghurt. Probiotics and Antimicrobial Proteins, 1-8.
  • Soni, R., Jain, N.K., Shah, V., Soni, J., Suthar, D., & Gohel, P. (2020). Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties. Journal of Food Science and Technology, 1-13.
  • Barkallah, M., Dammak, M., Louati, I., Hentati, F., Hadrich, B., Mechichi, T., Ayadi, M.A., Fendri, I., Attia, H., & Abdelkafi, S. (2017). Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage. LWT-Food Science and Technology, 84, 323-330.
  • Robertson, R.C., Mateo, M.R.G., O'Grady, M.N., Guihéneuf, F., Stengel, D.B., Ross, R.P., Fitzgerald, G.F., Kerry, J.P., & Stanton, C. (2016). An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri. Innovative Food Science and Emerging Technologies, 37, 237-246.
  • Sah, B.N.P., Vasiljevic, T., McKechnie, S., & Donkor, O.N. (2016). Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT-Food Science and Technology, 65, 978-986.
  • Lazaridou, A., Serafeimidou, A., Biliaderis, C.G., Moschakis, T., & Tzanetakis, N. (2014). Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain. Food Hydrocolloids, 39, 204-214.
  • Kaur, R., & Riar, C.S. (2020). Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley b-glucan. Journal of Food Science and Technology, 57(1):41–51.
  • Velez‐Ruiz, J.F., Hernandez‐Carranza, P., & Sosa‐Morales, M. (2013). Physicochemical and flow properties of low‐fat yogurt fortified with calcium and fiber. Journal of Food Processing and Preservation, 37(3), 210-221.
  • Sendra, E., Kuri, V., Fernández-López, J., Sayas-Barbera, E., Navarro, C., & Pérez-Alvarez, J.A. (2010). Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT-Food Science and Technology, 43(4), 708-714.
  • Olson, B.H., Chung, K.R., Reckase, M., & Schoemer, S. (2009). Parental influences on dairy intake in children, and their role in child calcium-fortified food use. Journal of Nutrition Education and Behavior, 41(1), 53-5.
  • Santillán-Urquiza, E., Méndez-Rojas, M.Á., & Vélez-Ruiz, J.F. (2017). Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties. LWT-Food Science and Technology, 80, 462-469.
  • Jafari, T., Faghihimani, E., Feizi, A., Iraj, B., Javanmard, S.H., Esmaillzadeh, A., Fallah, A.A., & Askari, G. (2016). Effects of vitamin D-fortified low fat yogurt on glycemic status, anthropometric indexes, inflammation, and bone turnover in diabetic postmenopausal women: a randomised controlled clinical trial. Clinical Nutrition, 35(1), 67-76.
  • Subash, R., Elango, A., Pandiyan, C., Karthikeyan, N., Kumaresan, G., & Raghunath, B. (2015). The viability of yoghurt probiotic culture in microencapsulated iron fortified yoghurt. Journal of Cell and Tissue Research, 15(2), 5053.
  • Gutiérrez, G., Matos, M., Barrero, P., Pando, D., Iglesias, O., & Pazos, C. (2016). Iron-entrapped niosomes and their potential application for yogurt fortification. LWT-Food Science and Technology, 74, 550-556.
  • Knapen, M.H., Braam, L.A., Teunissen, K.J., Zwijsen, R.M., Theuwissen, E., & Vermeer, C. (2015). Yogurt drink fortified with menaquinone-7 improves vitamin K status in a healthy population. Journal of Nutritional Science, 4(35), 1-8.
  • Ben-Ishay, N., Oknin, H., Steinberg, D., Berkovich, Z., Reifen, R., & Shemesh, M. (2017). Enrichment of milk with magnesium provides healthier and safer dairy products. npj Biofilms and Microbiomes, 3(1), 1-7.
  • Tenta, R., Moschonis, G., Koutsilieris, M., & Manios, Y. (2011). Calcium and vitamin D supplementation through fortified dairy products counterbalances seasonal variations of bone metabolism indices: the Postmenopausal Health Study. European Journal of Nutrition, 50(5), 341-349.
  • Achanta, K., Aryana, K.J., & Boeneke, C.A. (2007). Fat free plain set yogurts fortified with various minerals. LWT-Food Science and Technology, 40(3), 424-429.
  • Al Mijan, M., Choi, K.H., & Kwak, H.S. (2014). Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage. Journal of Dairy Science, 97(6), 3273-3280.
  • Marchiani, R., Bertolino, M., Belviso, S., Giordano, M., Ghirardello, D., Torri, L., Piochi, M., & Zeppa, G. (2016). Yogurt enrichment with grape pomace: effect of grape cultivar on physicochemical, microbiological and sensory properties. Journal of Food Quality, 39(2), 77-89.
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There are 50 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Seda Altuntaş 0000-0003-1126-6405

Publication Date January 31, 2021
Published in Issue Year 2021 Issue: 22

Cite

APA Altuntaş, S. (2021). Yoğurtta Zenginleştirme Olanaklarının Teknolojik Yönü ve Güncel Gelişmeler. Avrupa Bilim Ve Teknoloji Dergisi(22), 230-238. https://doi.org/10.31590/ejosat.839360