ANTIOXIDANT ACTIVITY OF PROBIOTIC YOGHURT FORTIFIED WITH MILK PROTEIN BASED INGREDIENTS
Articles > Article · 2013
Authors: GÜLFEM Unal, Sedef Nehir EL, Ayşe Sibel AKALIN, Gülfem ÜNAL
ITALIAN JOURNAL OF FOOD SCIENCE, Journal Indexed in SCI Expanded, International, 2013, vol 25, pp 63-69
Summary
The effect of the fortification with sodium calcium caseinate (SCC) and whey protein concentrate (WPC) on antioxidant activity of probiotic yoghurt, containing Bifidobacterium lactis Bb12, was investigated. Probiotic yoghurt fortified with WPC had a higher DPPH center dot (2,2,-diphenyl-1-picrylhydrazyl) radical-scavenging activity when compared to that fortified with SCC. In Fe2+ chelating activity method, probiotic yoghurts fortified with SCC and a blend of SCC-WPC showed greatest chelating activity by 30 and 60 min. There were no significant differences in the H2O2 scavenging activity among samples except control yoghurt, which showed the lowest activity, at a concentration of 0.2 g/mL.