Improved Taste and Benefits of Whipped Yogurt with Fig By-products

Jenn Hoskins
16th September, 2024

Improved Taste and Benefits of Whipped Yogurt with Fig By-products

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Universidad Miguel Hernández developed new fermented milk formulations enriched with fig purée to meet consumer preferences for natural products
  • Adding fig purée improved the texture and consistency of the fermented milk, with the best results seen at 40% fig purée
  • Fig purée increased the polyphenolic content and antioxidant activity of the fermented milk, enhancing its health benefits
The increasing demand for healthier and more natural food products has led researchers to explore innovative ways to enrich traditional foods with beneficial ingredients. A recent study conducted by Universidad Miguel Hernández aimed to develop new fermented milk formulations enriched with fig purée, a by-product of fig fruit, to meet consumer preferences for products without artificial additives[1]. The study investigated the impact of incorporating different percentages of pasteurized fig purée into fermented milk. The goal was to evaluate consumer acceptance and examine the technological properties of these new formulations. The researchers found that adding fig purée significantly influenced the texture and spontaneous syneresis (the expulsion of liquid from a gel) of the fermented milks. Specifically, formulations containing 40% fig purée exhibited the highest values of firmness, consistency, cohesiveness, and viscosity index, with noticeable improvements starting from a 20% fig purée addition. Interestingly, the inclusion of fig purée resulted in a reduction of lactic acid bacteria levels compared to control samples. Despite this reduction, the microbial load remained high, with counts exceeding 106 UFC g-1 LAB (Lactic Acid Bacteria) and 9 UFC g-1 LAC (Lactobacillus) in the enriched samples. This indicates that the fermented milk still maintained a healthy level of beneficial bacteria, which is essential for probiotic benefits. The study also revealed an increase in polyphenolic content with higher percentages of fig purée, which enhanced the antioxidant activity of the fermented milks. Polyphenols are known for their health benefits, including reducing inflammation and combating oxidative stress. The presence of volatile compounds such as hexanoic acid, acetoin, and butanoic acid was identified, contributing to the flavor profile of the enriched fermented milks. Sensory evaluation played a crucial role in determining consumer acceptance. Formulations with 30% and 40% fig purée received better ratings for texture and sweetness, correlating well with the instrumental data. This suggests that the enriched fermented milks not only met but exceeded consumer expectations in terms of sensory attributes. The findings of this study build upon previous research that explored the use of fruit by-products in food products. For instance, earlier studies have shown that fig purée can enhance the nutritional and functional properties of smoothies[2]. Additionally, the incorporation of pectin from fruit by-products like orange peel has been found to improve the physicochemical and organoleptic properties of yogurt[3]. The current study aligns with these findings by demonstrating that fig purée can similarly enhance the quality and consumer acceptance of fermented milks. Moreover, the use of non-thermal technologies to preserve the bioactive compounds in fruit by-products has been extensively reviewed[4]. These technologies, such as enzyme-assisted treatments and high-pressure processing, could potentially be applied to fig purée to further enhance its nutritional value and functional properties before incorporation into fermented milk. In summary, the study by Universidad Miguel Hernández highlights the potential of using fig purée as an enriching ingredient in fermented milks. The addition of fig purée not only improved the texture and sensory attributes of the product but also increased its polyphenolic content and antioxidant activity. These findings suggest that fig-enriched fermented milks could be a promising addition to the market, catering to consumers' growing demand for natural and health-promoting food products.

FruitsNutritionHealth

References

Main Study

1) Techno-functional properties and enhanced consumer acceptance of whipped fermented milk with Ficus carica L. By-products.

Published 14th September, 2024

https://doi.org/10.1016/j.foodres.2024.114959

Related Studies

2) Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube).

https://doi.org/10.1002/jsfa.9120

3) Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis.

https://doi.org/10.1002/fsn3.400

4) By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review.

https://doi.org/10.3390/foods11010059


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