Green tea yogurt: major phenolic compounds and microbial growth

The purpose of this study was to evaluate fermentation of milk in the presence of green tea ( Camellia sinensis ) with respect to changes in antioxidant activity, phenolic compounds and the growth of lactic acid bacteria. Pasteurized full fat cow’s milk and starter culture were incubated at 41 °C in...

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Veröffentlicht in:	Journal of food science and technology 2015-07, Vol.52 (7), p.4652-4660
Hauptverfasser:	Amirdivani, Shabboo, Baba, Ahmad Salihin Hj
Format:	Artikel
Sprache:	eng
Schlagworte:	air drying antioxidant activity Antioxidants Bacteria biphenyl Camellia sinensis Chemistry Chemistry and Materials Science Chemistry/Food Science Fermentation Food Food Science Free radicals Functional foods & nutraceuticals functional properties Green tea lactic acid bacteria Lactobacillus microbial growth Milk Nutrition Oxidative stress Pasteurization phenolic compounds Phenols Probiotics Short Communication starter cultures Streptococcus Studies Tea Yogurt
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Zusammenfassung:	The purpose of this study was to evaluate fermentation of milk in the presence of green tea ( Camellia sinensis ) with respect to changes in antioxidant activity, phenolic compounds and the growth of lactic acid bacteria. Pasteurized full fat cow’s milk and starter culture were incubated at 41 °C in the presence of two different types of green tea extracts. The yogurts formed were refrigerated (4 °C) for further analysis. The total phenolic content was highest ( p
ISSN:	0022-1155 0975-8402
DOI:	10.1007/s13197-014-1670-6