PL247805B1 - Yoghurt with increased fibre and antioxidant content - Google Patents

Abstract

The subject of the application is a yogurt with increased fiber and antioxidant content, consisting of natural yogurt and a plant-based additive. The plant-based additive is cornflower petals (Centaurea cyanus (Cyani flos)) in freeze-dried form, added in an amount of 1 to 2 g of freeze-dried cornflower petals per 100 g of natural yogurt.

Description

The subject of the invention is a yogurt with increased fiber and antioxidant content, with a color characteristic of the additive used.

There are natural yogurts with various additives, including fruits, vegetables, nuts, herbs, seeds, and bioactive substances, e.g. supplemented with L-ascorbic acid, caffeine, or coenzyme Q.

Polish patent No. 196750 describes a flavored yogurt that contains from 15 to 152 parts by weight of chopped, cooked vegetables or mixtures thereof per 100 parts by weight of natural yogurt, from 0.02 to 0.1 parts by weight of citric acid, and optionally from 0.02 to 0.1 parts by weight of spices, including salt, and optionally from 0 to 6 parts by weight of sweeteners. In patent application No. 373180, the essence of the invention consists in introducing L-ascorbic acid into the yogurt in the form of an aqueous solution in an amount of 8-10 mg AA/100 g of yogurt.

The applicant is not aware of any yogurts containing a natural additive that would also be a source of fiber and antioxidants and would allow for the characteristic color of the additive (blue cornflower flowers). Known commercially available dairy products, such as those with added berries, which are a source of fiber and antioxidants, do not allow for the characteristic color to be achieved; the color is more likely to be described as purple.

Cornflower flowers (Cyani flos) are a well-known herbal ingredient, used in the food, pharmaceutical, and cosmetics industries. The flowers contain anthocyanins (cyanins and pelargonins), responsible for their distinctive and intense color, and are used to color foods, typically as an addition to teas and desserts. Anthocyanin pigments also improve vision by supporting the production of rhodopsin. Cornflower flowers have been attributed numerous proven health-promoting properties, including anti-inflammatory, antioxidant, antiseptic, antibacterial, hypotensive, and vascular-sealing properties. The flowers' health-promoting properties include their content of polyphenolic compounds (including flavonoids), vitamin C, and minerals (including calcium). The antioxidant capacity of polyphenolic compounds and vitamin C prevents cell damage caused by free radicals. Cornflower is also a source of essential nutrients (primarily protein and carbohydrates) and fiber.

The aim of the invention is therefore to obtain yogurt with increased fiber and antioxidant content, which at the same time has a color characteristic of the additive used.

The essence of yogurt with increased fiber and antioxidant content, consisting of natural yogurt and a plant additive, is that the plant additive is cornflower flower petals (Centaurea cyanus (Cyani flos)) in the form of a lyophilisate added in the amount of 1 to 2 g of freeze-dried cornflower flower petals per 100 g of natural yogurt.

The subject of the invention is presented in detail in an exemplary embodiment.

Four prepared forms of cornflower flowers were tested: fresh, dried, frozen, and freeze-dried. In terms of physicochemical properties, including fiber content, bioactive compounds, and antioxidant status, the freeze-dried form proved to be the most beneficial. Therefore, this form was selected as the best yogurt additive.

Table 1 presents the chemical composition of cornflower (Centaurea cyanus (Cyani flos)) flower petals in freeze-dried form. The high content of vitamin C and flavonoids contributes to the high antioxidant potential of cornflower petals.

PL 247805 Β1

Table 1

Chemical composition of cornflower flower petals (Centaurea cyanus (Cyani flos)) in the form of a lyophilisate

Ingredient Contents Protein 6.3 g/100 g Fat 0.4 g/100 g Absorbable carbohydrates 68.3 g/100 g Total fiber 5.4 g/100 g Ash 7.8 g/100 g Flavonoids (total as quercetin) 22.8 mg/100 g Vitamin C 154.4 mg/100 g Calcium 364 mg/100 g Potassium 2360 mg/100 g Antioxidant status (expressed by DPPH radical capacity) 10 mg Trolox/g

The freeze-drying process allows for the preservation and maintenance of the highest health-promoting properties of cornflower flowers. The supplement prepared this way was added to yogurt at a rate of 1.5g per 100g of yogurt.

Yogurts are made from raw milk that has undergone pasteurization. Yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, as well as probiotics like Lactobacillus acidophilus and Bifidobacterium) are added to the milk at a temperature of 37-43°C. Freeze-dried cornflower petals are also added at this stage. After incubation, the yogurts are cooled.

Table 2 presents the nutritional and health-promoting value of yogurts with the addition.

Table 2

Nutritional and health-promoting value of natural yogurts with and without cornflower flower petals (Centaurea cyanus (Cyani flos)) in the form of a freeze-dried product

Ingredient Contents without addition with the addition Protein 3.0 ±0.1 g/100 g 3.2 ±0.1 g/100 g Fat 3.7 ±0.2 g/100 g 3.7 ±0.3 g/100 g Absorbable carbohydrates 6±1 g/100 g 8 ± 2 g/100 g Total fiber Og/lOOg 0.6 ±0.1 g/100 g Ash 0.6 ±0.1 g/100 g 0.9 ±0.1 g/100 g Dry matter 12.0 ± 1.0 g/100 g 12.2 ± 1.0 g/100 g Flavonoids (total as quercetin) Og/lOOg 15.7 ± 0.8 mg/100 g Vitamin C 1.0 ±0.1 g/100 g 1.3 ±0.08 g/100 g Antioxidant status (expressed by the DPPH radical capacity) 1.0 ±0.1 mg Trolox/100 ml 1.4 ± 0.1 mg Trolox/100 ml

The additive does not affect the acidity of the yogurts. Sensory evaluation results indicate high acceptability of the yogurts with freeze-dried cornflower in terms of color, consistency, and taste, as each parameter received high scores from the tasters (at least 4.6 points/5 points maximum). The yogurt with the additive is characterized by a color characteristic of the additive – a light blue. The addition of cornflower petals significantly increases the antioxidant status of the yogurts, resulting in yogurts with higher antioxidant properties. The yogurts with the additive are also a source of fiber.

Our own research shows that adding 1 to 2 g of freeze-dried cornflower petals per 100 g of natural yogurt is most beneficial due to the content of compounds with antioxidant properties. A lower content than the recommended level does not contribute to achieving higher antioxidant status, primarily due to the flavonoid and vitamin C content. An addition above 2 g would also be beneficial in this regard, but the product has achieved low consumer acceptance. Freeze-dried petals are very light, so a visual excess is noticeable at a level above 2 g. Furthermore, they contribute to an unfavorable color change (blue) and are not acceptable when swallowed. Therefore, a freeze-dried content of 1 to 2 g is recommended.

Claims (1)

1. Yogurt with increased fiber and antioxidant content, consisting of natural yogurt and a plant additive, characterized in that the plant additive is cornflower flower petals (Centaurea cyanus (Cyani flos)) in lyophilized form, added in an amount of 1 to 2 g of freeze-dried cornflower flower petals per 100 g of natural yogurt.