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Pleurotus ostreatus aqueous extract was incorporated to milk aiming to produce a yogurt with different functional and rheological characteristics. Viable counts of Streptococcus thermophilus and Lactobacillus bulgaricus, pH, lactic acid production, changes in rheological and structural properties (syneresis, texture profile analyses, color and microstructure), antioxidant capacity and total phenolic were followed throughout 28 days of cold storage. Addition of POE increased S. thermophilus and L. bulgaricus CFU counts. Low fat yogurts with POE exhibited lower syneresis and firmness, but more adhesiveness, springiness and cohesiveness than control. Supplemented yogurts were darker, contained more polyphenols and exhibited higher antioxidant activity than controls in cold storage. Overall, the results indicated that POE can be used to manufacture low fat yogurt with functional activity and at the same time modifies rheological properties. |
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