Application of Natural and Modified Additives in Yoghurt Formulation: Types, Production, Rheological, and Nutraceutical Benefits.
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Date
2023-10-30
Journal Title
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Publisher
Frontiers
Abstract
Yogurt, a popular fermented dairy product, is of different types and known for
its nutritional and nutraceutical benefits. However, incorporating additives into
yogurt has been adopted to improve its functionality and nutraceutical properties.
Additives incorporated in yogurt may be natural or modified. The incorporation
of diverse natural additives in yogurt formulation, such as moringa, date palm,
grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and
leaf powder, lentil flour, different types of fibers, lemongrass and spearmint
essential oils, and honey, has been reported. Similarly, modified additives, such as
β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance
the physicochemical, textural, sensory, and rheological properties of yogurt.
Although additives are traditionally added for their technological impact on the
yogurt, studies have shown that they influence the nutritional and nutraceutical
properties of yogurt, when added. Hence, yogurts enriched with functional
additives, especially natural additives, have been reported to possess an improved
nutritional quality and impart several health benefits to consumers. These
benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis,
oxidative stress, and hyperglycemia. This current review highlights the common
types of yogurt, the production process, and the rheological and nutraceutical
benefits of incorporating natural and modified additives into yogurt.
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Citation
Bankole, A.O., Irondi, E.A. Awoyale, W. and Ajani, E.O. (2023). Application of Natural and Modified Additives in Yoghurt Formulation: Types, Production, Rheological, and Nutraceutical Benefits. Frontiers in Nutrition (Nutrition and Food Science Technology section), 10 – 2023, https://doi.org/10.3389/fnut.2023.1257439.