Document Type : Research Article
Authors
1 Department of Agriculture and Plant Breeding, Agriculture Institute, Research Institute of Zabol, Zabol, Iran
2 Department of Horticulture, Faculty of Sciences, University of Gonabad, Gonabad, Iran
Abstract
Introduction
Yogurt is one of the most widely consumed fermented milk products, which, like any other dairy products, is prone to spoilage and poor quality. On the other hand consumers have become more cautious about their diet and health. Their is an increasing demand for food products with higher nutritional values and health benefits. The continuous improvement of the production process and the quality of yogurt is at the heart of manufacturers’ concerns. Also, finding a safe, cheap and affordable solution that, in addition to controlling blood sugar and preventing the complications of diabetes, relieves the pain of diabetic patients; has always been of interest to researchers. The medicinal plant Bitter gourd (Momordica charantia L.) from the cucurbitaceae family is used in traditional medicine to control blood sugar. Carla fruit is a rich source of phytochemical compounds such as proteins, steroids, alkaloids, mineral compounds, lipids, triterpenoids and polyphenols. Functional yogurt is one of the dairy products that can contain bioactive compounds in order to increase its acceptability and improve its nutritional and medicinal properties. Therefore, this study was carried out with the aim of producing colored yogurt containing Carla fruit powder in order to increase the variety of appearance, marketability of the product and improve the nutritional characteristics of yogurt with emphasis on the consumption of novel product.
Materials and Methods
In this study, the effects of adding Carla powder to yogurt were investigated with the aim of producing a beneficial food for diabetics. Carla fruit was collected from the medicinal plants collection of the Agriculture Institute, Research Institute of Zabol, Zabol, Iran. Then it was washed with water and cut into thin layers. These parts were completely dried in an electric oven at 40 ºC for 48 hours and pulverized with an electric mill. Carla fruit powder was added to the samples in four levels of 0 (control), 0.2, 0.4 and 0.6%. Physicochemical properties of samples such as pH, acidity, viscosity (using Brookfield spindle viscometer) and water holding capacity were measured. Total phenol content was measured by Folin Ciocalteu reagent method. Antioxidant properties were investigated by scavenging rate of DPPH free radicals. The results were analyzed by SPSS version 21 statistical software at the probability level of 5% (P˂ 0.05). Duncan's multiple range test was performed to determine the statistically significant difference between the means.
Results and Discussion
The results of this study showed that the highest pH (4.17) was detected in the control and the addition of Carla fruit powder led to a decrease in pH. Storage time also lower the pH in yogurt samples. The highest acidity (1.3%) was measured in the treatment containing 0.6% Carla fruit powder and the lowest (0.59%) was in the control. It means that adding Carla powder to yogurt leads to an increase in acidity. The highest amount of phenolic compounds (475.63 μg equivalent of gallic acid/ml yogurt), was calculated in a sample containing 0.6% of Carla fruit powder. However, extended storage time, decreases the amount of phenolic compounds. By increasing the percentage of Carla fruit powder in yogurt samples, the amount of antioxidant activity increased. So that the highest antioxidant activity (93%) was related to the treatment containing 0.6% Carla powder on the 28th day of the storage. In the present study, the highest percentage of water holding capacity (84%) was observed in samples containing 0.6% Carla powder. The lowest water holding capacity (57.61%) was measured in the control sample at the first day of storage.
Conclusion
According to the results of this study, adding Carla powder to yogurt at the level of 0.6%, in addition to maintaining appearance properties, can increase its physicochemical properties and produce a novel food. In general, Carla powder can play a significant role in improving the textural properties of yogurt, and by increasing the viscosity and the water holding capacity, can reduce the negative effects of the storage period.
Acknowledgement
This research was conducted with the financial support by Research Institute of Zabol (Grant code: IR-RIOZ-GR-9027).
Keywords
Main Subjects
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.
- Abdollahi, Z. (2018). The effect of fasting on health and immune system. Publications of the Community Nutrition Improvement Office of the Ministry of Health and Medical Education, No. 148041. (In Persian)
- Ashrafi Yourghanloo, R., & Gheybi, N. (2019). Investigation the effect of dill extract (Anethume graveolens) using on the antioxidant and physicochemial properties of set yogurt. Food science and industry (JFST), 84(15), 203-215.
- Ahmad, N., Hasan, N., Ahmad, Z., Zishan, M., & Zohrameena, S. (2016). Momordica charantia: for traditional uses and pharmacological actions. Journal of Drug Delivery and Therapeutics, 6(2), 40-44. https://doi.org/10.22270/jddt.v6i2.1202
- Alirezalo, K., Hesari, J., Sadeghi, M.H., & Bek Mohammadpour, M. (2015). Production of functional colored yoghurts incorporating with blackberry and carrot extracts. Innovative Food Technologies, 3(2), 53-64. https://doi.org/10.22104/JIFT.2016.278
- Amirdivani, Sh., & Salihin Hj Baba, A. (2012). Herbal yogurt as a functional food to manage hypertension & diabetes: Inhibitory effects of herbal yogurt on enzymes relevant to hypertension & diabetes. LAP Lambert Academic Publishing, Germani.
- Bajhan, M., Kalantari, N., Keshavarz Mohammadi, N., Eini Zeinab, H., & Hosseini, H. (2018). Explaining the facilitators of consuming useful dairy products. Iranian Journal of Nutrition Sciences and Food Industry, 52, 38-27. (In Persian)
- Barros, L., Baptista, P., & Ferreira, I.C.F.R. (2007). Effect of fruiting body maturity stage on antioxidant activity measured by several biochemical assays Lactarius piperatus. Food and Chemical Toxicology, 45(9), 1731-1737. https://doi.org/10.1016/j.fct.2007.03.006
- Blum, U. (1998). Effects of microbial utilization of phenolic acids and their phenolic acid breakdown products on allelopathic interactions. Journal of Chemical Ecology, 24, 685-708. https://doi.org/10.1023/A:1022394203540
- Dalili, R., Khosrowshahi Asl, A., & Almasi, H. (2015). Effect of okra mucilage (Hibiscus esculentus) and guar gum as fat replacers on viability of Bifidobacterium bifudum and some quality properties of low fat yoghurt. Journal of Food Reaserch, 27(3), 77-89.
- Gonzales Buckes, R.J., Algar, A.F., & Tayobong, R.R. (2019). Nutritional and functional properties of yoghurt drink with Philippine Gac (Momordica cochinchinensis) and Bignay (Antidesma bunius) fruits. International Joint Conference on JSAM and SASJ and 13th CIGR Technical Symposium. https://doi.org/10.13140/RG.2.2.15188.35203
- Institute of Standards and Industrial Research of Iran. (2006). No. 2852. Milk and its products -Determination of acidity and pH - Test method.
- Joung, J.Y., Lee, J.Y., Ha, Y.S., Shin, Y.K., Kim, Y., & Kim, Sh. (2016). Enhanced microbial, functional and sensory properties of herbal yogurt fermented with Korean traditional plant extracts. Korean Journal for Food Science of Animal Resources, 36(1), 90-99. https://doi.org/10.5851/kosfa.2016.36.1.90
- Khaleghnezhad, V., Yousefi, A.R., Tavakoli, A., & Farajmand, B. (2019). Interactive effects of abscisic acid and temperature on rosmarinic acid, total phenolic compounds, anthocyanin, carotenoid and flavonoid content of dragonhead (Dracocephalum moldavica). Scientia Horticulturae, 250, 302-309.
- Kjeldahl, J. (1883). New Method for the Determination of Nitrogen. News. 48(1240), 101–102.
- Karami, M., & Asadi, J. (2017). Rheological, physico-chemical and sensorial attributes of stirred yoghurt with irradiated and autoclaved thyme. Iranian Food Science and Technology Research Journal, 14, 241-252.
- Kumar, P., & Mishra, H. (2004). Mango soy fortified set yoghurt: effectof stabilizer addition on physiochemical, sensory and textural properties. Food Chemistry, 87, 501-507.
- Li, Z., Xia, A., Li, S.Sh., Yang, G., Jin, W., Zhang, M., & Wang, S. (2020). The pharmacological properties and therapeutic use of Bitter Melon (Momordica charantia). Current Pharmacology Reports, 6, 103-109.
- Li, F.J., Liu, X.Y., Xu, G.J., & Guo, H.Y. (2015). Effects of extraction solvents on antioxidant activity of Bitter Gourd (Momordica charantia) fruits in vitro. Innovations in Food Research, 1, 1-3.
- Lichtenthaler, H.K. (1987). Chlorophyll and carotenoids: Pigments of photosynthetic biomembrane. Methods in Enzymology, 148, 350-381.
- Mohammadi Sani, A., Hassani, M., Sharifi, A., & Hassani, B. (2015). Investigation of the properties of moldy and stirred flavored probiotic yogurt using seedless Barberry powder. Journul of Innovation in Food Science and Technology, 7(2), 119-109. (In Persian)
- Özcan, T., & Yıldız, E. (2016). Determination of textural and sensory properties of yogurt produced with the vegetable puree. Turkish Journal of Agriculture-Food Science and Technology, 4, 579-587.
- Park, S., Lee, S., & Kim, M. (2018). Quality characteristics and functionality of yogurt added with Momordica charantia Journal of the Korean Society of Food Science and Nutrition, 47(12), 1251-1258. http://dx.doi.org/10.3746/jkfn.2018.47.12.1251
- Perumal, V., Murugesu, S., Lajis, N.H., Khatib, A., Saari, K., Abdul-Hamid, A., Khoo, W.C., Mushtaq, M.Y., Abas, F., Ismail, I.S., & Ismail, A. (2015). Evaluation of antidiabetic properties of Momordica charantia in streptozotocin induced diabetic rats using metabolomics approach. International Food Research Journal, 22(3), 1298-1306.
- Rabiei, V., & Joz Ghasemi, S. (2013). Horticulture and crop science laboratory practical methods. 1th edition, Jihad Daneshgahi Publications of West Azerbaijan Branch, Iran, 264 p.
- Rufaghari Nejad, L., & Allahyari, N. (2016, October). Study of the effect of cinnamon extract application on antioxidant and physicochemical properties of mold yogurt. Paper presented at the 2016 International Congress and the Twenty-Fourth National Congress of Food Science and Technology of Iran. (In Persian)
- Salami, M., Mehraban Sangatash, M., & Ehtiati, A. (2021). Effect of adding Zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage. Iranian Food Science and Technology, 17(1), 93-106.
- Sarani, M., Fanaei, H.R., & Kuhkan, S.H. (2010). Evaluation of compatibility and performance of Momordica charantia cultivars in Sistan region. Paper presented at the 2010 National Conference on Medicinal Plants. Iran. (In Persian)
- Silva, G.M.S.W., Premathilaka, U.L.R.R.W., Maduwanthi, S.D.T., & Uthpala, T.G.G. (2016). Development of fermented Momordica charantia and analysis of biochemical properties. International Journal of Scientific & Engineering Research, 7(3), 362-366.
- Shiravani, M., & Ansari, S. (2021). Yogurt fortification with walnut leaf extract and investigation of its physicochemical and sensory properties. Journal of Innovation in Food Science and Technology, 12(4), 1-17. (In Persian)
- Shobha, C.R., Vishwanath, P., Suma, M.N., Prashant, A., Rangaswamy, C., & Gowdappa, B.H. (2015). In vitro anticancer activity of ethanolic extract of Momordica charantia on cervical and breast cancer cell lines. International Journal of Health & Allied Science, 4, 210-217. https://doi.org/10.4103/2278-344X.167649
- Siyasi Pourphomani, A., & Kohestani, N. (2015). Healthy foods: probiotics, prebiotics and synbiotics. Paper presented at The First National Conference on Technological Achievements of Iranian Food Science and Industry, Iran, Babolsar. (In Persian)
- Sung Goo, K., Ashari S., Basuki, N., & Noor Sugiharto, A. (2016). The Bitter Gourd Momordica charantia: Morphological Aspects, Charantin and Vitamin C Contents. IOSR Journal of Agriculture and Veterinary Science, 9(10), 76-81.
- Thompson, J.L., Lopetcharat K., & Drake, M.A. (2007). Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States. Journal of Dairy Science, 90, 4974-4987. https://doi.org/10.3168/jds.2007-0313
Send comment about this article