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<p>In this study, goat frozen <i>yoghurt</i> (GFYM) with 3% mango powder (MP) were evaluated in comparison to the control product without mango powder (GFYC) over a 6 months storage at freezing temperature (− 20 ± 2ºC). GC-MS/MS analysis of the mango powder extract (MPE) identified 5-hydroxymethylfurfural, maltol, and valeric anhydride as the primary compounds. Multiple reaction monitoring of MPE against 16 reference phytochemicals detected eight phenolic compounds with concentrations ranging from 1.49 to 10.52 ppm. The total phenolic content, DPPH and ABTS activities ranged from 0.10 to 1.07&#xa0;mg GAE/g, 2.52 to 52.99%, and 5.98 to 32.84%, respectively at concentrations ranged from 100 to 2000&#xa0;µg/ml of MPE. The dynamic rheological analysis showed that the addition of MP significantly improved the storage modulus (<i>G′</i>) and loss modulus (<i>G″</i>), resulting in better dynamic moduli in GFYM. The presence of MP markedly (<i>p</i> &lt; 0.05) affected the moisture, pH, titratable acidity, tyrosine value, melting resistance, viscosity, colour values, antioxidant, and sensory properties of GFY. At the end of storage period, S. <i>thermophilus</i> count of GFYC and GFYM samples decreased significantly (<i>p</i> &lt; 0.05) with a range of 2.80 and 2.84 log whereas <i>L. bulgaricus</i> with a range of 2.50 and 2.63 log, respectively.</p>

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Study on the oxidative stability and culture viability of goat frozen yoghurt during extended storage

  • 期刊论文

  • 发表日期：

    2025年7月21日

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  • Tarun Pal Singh,
  • Arun Kumar Verma,
  • Vincentraju Rajkumar,
  • Ravindra Kumar,
  • Manish Kumar Chatli

摘要

In this study, goat frozen yoghurt (GFYM) with 3% mango powder (MP) were evaluated in comparison to the control product without mango powder (GFYC) over a 6 months storage at freezing temperature (− 20 ± 2ºC). GC-MS/MS analysis of the mango powder extract (MPE) identified 5-hydroxymethylfurfural, maltol, and valeric anhydride as the primary compounds. Multiple reaction monitoring of MPE against 16 reference phytochemicals detected eight phenolic compounds with concentrations ranging from 1.49 to 10.52 ppm. The total phenolic content, DPPH and ABTS activities ranged from 0.10 to 1.07 mg GAE/g, 2.52 to 52.99%, and 5.98 to 32.84%, respectively at concentrations ranged from 100 to 2000 µg/ml of MPE. The dynamic rheological analysis showed that the addition of MP significantly improved the storage modulus (G′) and loss modulus (G″), resulting in better dynamic moduli in GFYM. The presence of MP markedly (p < 0.05) affected the moisture, pH, titratable acidity, tyrosine value, melting resistance, viscosity, colour values, antioxidant, and sensory properties of GFY. At the end of storage period, S. thermophilus count of GFYC and GFYM samples decreased significantly (p < 0.05) with a range of 2.80 and 2.84 log whereas L. bulgaricus with a range of 2.50 and 2.63 log, respectively.