Yoghurt fortification with Moringa oleifera: nutritional and production aspects
Yoghurt is a nutrient-dense dairy food product produced by lactic acid bacteria that enhances digestion and nutrient absorption, as well as sustains gut flora. However, it is a low-phenolic food. In addition to being a potential food delivery system, creating unique yoghurts with plant-derived ingre...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2024-01-01
|
| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/450119 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849470125726498816 |
|---|---|
| author | Feyisayo O. Adepoju Irina S. Selezneva Charles Odilichukwu R. Okpala |
| author_facet | Feyisayo O. Adepoju Irina S. Selezneva Charles Odilichukwu R. Okpala |
| author_sort | Feyisayo O. Adepoju |
| collection | DOAJ |
| description | Yoghurt is a nutrient-dense dairy food product produced by lactic acid bacteria that enhances digestion and nutrient absorption, as well as sustains gut flora. However, it is a low-phenolic food. In addition to being a potential food delivery system, creating unique yoghurts with plant-derived ingredients has become more popular. Increasingly, Moringa oleifera remains a popular phytotherapeutic plant known for its antioxidant properties, given the presence of a wide range of phenolic compounds. Adding M. oleifera to yoghurt, therefore, would enhance both mineral and phenolic compositions, as well as promote the growth of probiotic bacteria. In this review, the nutritional and production aspects of M. oleifera to fortify yoghurt is discussed. The obtained findings on M. oleifera’s therapeutic properties consolidate it as a promising ingredient for yoghurt fortification, as demonstrated by its nutritional and functional impact on yoghurt. Given that yoghurt production requires adherence to specific standardized thresholds, the rich polyphenolic content of M. oleifera, which adds an astringent taste, requires future studies to overcome this challenge. |
| format | Article |
| id | doaj-art-e31fbdf298bd4acfb2cd23af94e207f6 |
| institution | Kabale University |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-e31fbdf298bd4acfb2cd23af94e207f62025-08-20T03:25:15ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252024-01-0174132110.15567/mljekarstvo.2024.0101Yoghurt fortification with Moringa oleifera: nutritional and production aspectsFeyisayo O. Adepoju0Irina S. Selezneva1Charles Odilichukwu R. Okpala2Ural Federal University, Institute of Chemical Technology, Technology for Organic Synthesis, Mira 19, 620002 Ekaterinburg, RFUral Federal University, Institute of Chemical Technology, Technology for Organic Synthesis, Mira 19, 620002 Ekaterinburg, RFUniversity of Georgia Athens, College of Agricultural and Environmental Sciences, UGA Cooperative Extension, GA 30602, USAYoghurt is a nutrient-dense dairy food product produced by lactic acid bacteria that enhances digestion and nutrient absorption, as well as sustains gut flora. However, it is a low-phenolic food. In addition to being a potential food delivery system, creating unique yoghurts with plant-derived ingredients has become more popular. Increasingly, Moringa oleifera remains a popular phytotherapeutic plant known for its antioxidant properties, given the presence of a wide range of phenolic compounds. Adding M. oleifera to yoghurt, therefore, would enhance both mineral and phenolic compositions, as well as promote the growth of probiotic bacteria. In this review, the nutritional and production aspects of M. oleifera to fortify yoghurt is discussed. The obtained findings on M. oleifera’s therapeutic properties consolidate it as a promising ingredient for yoghurt fortification, as demonstrated by its nutritional and functional impact on yoghurt. Given that yoghurt production requires adherence to specific standardized thresholds, the rich polyphenolic content of M. oleifera, which adds an astringent taste, requires future studies to overcome this challenge.https://hrcak.srce.hr/file/450119Moringa oleiferaantioxidantyoghurtfortificationfunctional foods |
| spellingShingle | Feyisayo O. Adepoju Irina S. Selezneva Charles Odilichukwu R. Okpala Yoghurt fortification with Moringa oleifera: nutritional and production aspects Mljekarstvo Moringa oleifera antioxidant yoghurt fortification functional foods |
| title | Yoghurt fortification with Moringa oleifera: nutritional and production aspects |
| title_full | Yoghurt fortification with Moringa oleifera: nutritional and production aspects |
| title_fullStr | Yoghurt fortification with Moringa oleifera: nutritional and production aspects |
| title_full_unstemmed | Yoghurt fortification with Moringa oleifera: nutritional and production aspects |
| title_short | Yoghurt fortification with Moringa oleifera: nutritional and production aspects |
| title_sort | yoghurt fortification with moringa oleifera nutritional and production aspects |
| topic | Moringa oleifera antioxidant yoghurt fortification functional foods |
| url | https://hrcak.srce.hr/file/450119 |
| work_keys_str_mv | AT feyisayooadepoju yoghurtfortificationwithmoringaoleiferanutritionalandproductionaspects AT irinasselezneva yoghurtfortificationwithmoringaoleiferanutritionalandproductionaspects AT charlesodilichukwurokpala yoghurtfortificationwithmoringaoleiferanutritionalandproductionaspects |