Abstract
[Objective] To achieve high -value utilization of hawthorn pomace, a by -product of hawthorn processing, and to develop a novel functional yogurt with both nutritional and functional properties. [Methods] Flavonoid extracts from hawthorn pomace are used as a functional ingredient and added at ratios of 0%, 3%, 4%, 5%, 6%, and 7% to prepare yogurt. The sensory quality, physicochemical indicators (pH, acidity, color, water -holding capacity, fat, and total flavonoids ), antioxidant activity (DPPH free radical, ABTS+ free radical scavenging rate ), bacterial indicators, and texture characteristics of the fermented yogurt in the blank control group and the groups with different additions of hawthorn pomace flavonoids are measured, and correlation analysis is performed. [Results] As the flavonoid addition level increases from 0% to 7%, the pH of yogurt increases from 4.01 to 4.75, the total flavonoid content increases from 25.41mg/g to 83.82 mg/g, the DPPH free radical scavenging rate increases from 57.67% to 75.33%, and the ABTS+ free radical scavenging rate increases from 47.80% to 63.20%, while the acidity drops from 90.65 ° T to 78.14 ° T and the hardness drops from 0.08 N to 0.02 N. Correlation analysis shows that the total flavonoid content has a strong positive correlation with antioxidant activity (r=0.99). The yogurt with 4% flavonoid extract addition exhibits the optimal overall quality, with its sensory score, water -holding capacity, springiness, and cohesiveness all significantly superior to those of the other groups (P<0.05). [Conclusion] The addition of 4% hawthorn pomace flavonoid extract can significantly improve the nutritional and functional properties (total flavonoids, antioxidant properties ) of yogurt while maintaining good sensory and texture quality. |
Publication Date
11-3-2026
First Page
156
Last Page
163
DOI
10.13652/j.spjx.1003.5788.2026.80436
Recommended Citation
Jinjiao, Duan and Ziyu, Li
(2026)
"Effect of flavonoid extracts from hawthorn pomace on quality and antioxidant properties of yogurt,"
Food and Machinery: Vol. 42:
Iss.
10, Article 18.
DOI: 10.13652/j.spjx.1003.5788.2026.80436
Available at:
https://www.ifoodmm.cn/journal/vol42/iss10/18
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