Effects of Carya cathayensis Sarg. and Torreya grandis nuts on the physicochemical properties and lactic acid bacteria of yogurt

Main Article Content

Dong Liu
Huayin Zhao
Gang Liu
Ming Ye
Xinhua Liu

Keywords

Carya cathayensis Sarg.; Torreya grandis; Yogurt; physicochemical properties; lactic acid bacteria

Abstract

Yogurts containing nuts were prepared by adding 2% or 5% Carya cathayensis Sarg. and Torreya grandis nuts and inoculating with 20 kinds of probiotics. Two nuts blend well with the yogurts, and they enrich the sensory quality of the yogurt, giving it the unique flavor of C. cathayensis Sarg. and T. grandis nuts, which significantly increase the nutritional value of yogurt, improve the viscosity and water holding capacity of yogurt. Both nuts are beneficial to the growth and reproduction of S. thermophilus, and L. delbrueckii subsp. bulgaricus.


 

Abstract 38 | PDF Downloads 44 XML Downloads 10 HTML Downloads 0

References

Alasalvar C. and Bolling B.W. 2015. Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects. BJN. 113(S2): S68–S78. https://doi.org/10.1017/S0007114514003729
Association of Official Analytical Chemists (AOAC). 2019. Official methods of analysis, 21st edn. Washington, DC: Association of Analytical Chemists.
Bensmira M. and Jiang B. 2015. Total phenolic compounds and antioxidant activity of a novel peanut based kefir. Food Sci. Biotechnol. 24: 1055–1060. https://doi.org/10.1007/s10068-015-0135-7
Bertolino M., Belviso S., Dal Bello B., Ghirardello D., Giordano M., Rolle L., et al. 2015. Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. LWT. 63(2): 1145–1154. https://doi.org/10.1016/j.lwt.2015.03.113
Bruno L.M., Lima J.R., Wurlitzer N.J. and Rodrigues T.C. 2019. Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria. FST. 40:604–607. https://doi.org/10.1590/fst.14219
Gocer E.M.C. and Koptagel E. 2023. Production and evaluation of microbiological & rheological characteristics of kefir beverages made from nuts. Food Biosci. 52:102367. https://doi.org/10.1016/j.fbio.2023.102367
Gupta S. and Abu-Ghannam N. 2012. Probiotic fermentation of plant based products: possibilities and opportunities. Critical Reviews in Food Sci. Nutr. 52(2):183–199. https://doi.org/10.1080/10408398.2010.499779
He Z., Zhu H., Li W., Zeng M., Wu S., Chen S., et al. 2016. Chemical components of cold pressed kernel oils from different Torreya grandis cultivars. Food Chem. 209:196–202. https://doi.org/10.1016/j.foodchem.2016.04.053
Hu L., Du M. and Zhang J. 2018. Physicochemical properties and nutritional ingredients of kernel oil of Carya cathayensis Sarg. Am. J. Plant Sci. 9(12):2494–2503. https://doi.org/10.4236/ajps.2018.912180
Huang W., Dong A., Pham H.T., Zhou C., Huo Z., Wätjen, A.P., et al. 2023. Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives. Food Microbiol. 112:104243. https://doi.org/10.1016/j.fm.2023.104243
Isanga J. and Zhang G. 2009. Production and evaluation of some physicochemical parameters of peanut milk yoghurt. LWT-Food Science and Technology. 42(6):1132–1138. https://doi.org/10.1016/j.lwt.2009.01.014
Jiao B., Wu B., Fu W., Guo X., Zhang Y., Yang J., et al. 2023. Effect of roasting and high-pressure homogenization on texture, rheology, and microstructure of walnut yogurt. Food Chem. 20:1-14. https://doi.org/10.1016/j.fochx.2023.101017
Kirk P.L. 1950. Kjeldahl method for total nitrogen. Anal. Chem. 22(2): 354–358. https://doi.org/10.1021/ac60038a038
Kizzie-Hayford N., Jaros D., Zahn S. and Rohm H. 2016. Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk. LWT. 74 :319–324. https://doi.org/10.1016/j.lwt.2016.07.067
Li W., Zhi T., Li S., Xia J., Tian Y., Ma A., et al. 2023. Untargeted metabolomics revealed the product formation rules of two fermented walnut milk. FAI. 34(1):2236807. https://doi.org/10.1080/09540105.2023.2236807
Liu D. 2018. Effect of Fuzhuan brick-tea addition on the quality and antioxidant activity of skimmed set-type yoghurt. Int. J. Dairy Techno. 71: 22–33. https://doi.org/10.1111/1471-0307.12395
Martínez-González, M.A. and Bes-Rastrollo M. 2011. Nut consumption, weight gain and obesity: epidemiological evidence. NMCD. 21: S40–S45. https://doi.org/10.1016/j.numecd.2010.11.005
Mandalari G., Nueno-Palop C., Bisignano G., Wickham M.S.J. and Narbad A. 2008. Potential prebiotic properties of almond (Amygdalus communis L.) seeds. Appl. Environ. Microbiol. 74(14): 4264–4270. https://doi.org/10.1128/AEM.00739-08
Ozturkoglu-Budak S., Akal C. and Yetisemiyen A. 2016. Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt. JDS. 99(11): 8511–8523. https://doi.org/10.3168/jds.2016-11217
Pichler M., Coskun Ö.K., Ortega‐Arbulú A.S., Conci N., Wörheide G., Vargas S., et al. 2018. A 16S rRNA gene sequencing and analysis protocol for the Illumina MiniSeq platform. Open Microbiol J. 7(6): e00611. https://doi.org/10.1002/mbo3.611
Piekarska-Radzik L. and Klewicka E. 2021. Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review. Eur. Food Res. Technol. 247(1): 9–24. https://doi.org/10.1007/s00217-020-03603-y
Ros E., Tapsell L.C. and Sabaté J. 2010. Nuts and berries for heart health. Curr. Atheroscler. Rep. 12: 397–406. https://doi.org/10.1007/s11883-010-0132-5
Rusu M.E., Simedrea R., Gheldiu A.M., Mocan A., Vlase L., Popa D.S., et al. 2019. Benefits of tree nut consumption on aging and age-related diseases: mechanisms of actions. Trends Food Sci. Technol. 88: 104–120. https://doi.org/10.1016/j.tifs.2019.03.006
Shori A.B., Aljohani G.S., Al-zahrani A.J., Al-sulbi O.S. and Baba A.S. 2022. Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp. Lwt-Food Science and Technology. 153:112482. https://doi.org/10.1016/j.lwt.2021.112482
Udayarajan C.T., Mohan K. and Nisha P. 2022. Tree nuts: treasure mine for prebiotic and probiotic dairy free vegan products. Trends Food Sci. Technol. 124: 208–218. https://doi.org/10.1016/j.tifs.2022.04.022
Yilmaz‐Ersan L., Sahin S., Ozcan T., Akpinar‐Bayizit A., Usta‐Gorgun B., Ciniviz M., et al. 2022. Interaction of probiotic activity, antioxidative capacity, and gamma‐amino butyric acid (GABA) in chestnut milk‐fortified yogurt. J. Food Process. Preserv. 46(12): e17266. https://doi.org/10.1111/jfpp.17266
Yu M., Ma J., Wang X., Lu M., Fu X., Zhang L., et al. 2022. Peanut sprout yogurt: increased antioxidant activity and nutritional content and sensory evaluation by fuzzy mathematics. J. Food Process. Preserv. 46(7): e16663. https://doi.org/10.1111/jfpp.16663