Effect of supplementation with green and black tea on microbiological characteristics, antimicrobial and antioxidant activities of drinking Yoghurt [Yeşil ve siyah çay ilavesinin içilebilir yoğurdun mikrobiyolojik Özellikleri ile antimikrobiyal ve antioksidan aktivitesi Üzerine etkisi]
| Autor: | Ünal G., Karagözlü C., Kinik Ö., Akan E., Akalin A.S. |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: | |
| Popis: | 2-s2.0-85048308066 The influence of supplementation with green and black tea on microbiological properties, antimicrobial and antioxidant activities of drinking yoghurt were investigated during 21 days of storage. The samples supplemented with 2% either green or black tea had higher viable counts of both yoghurt starter bacteria than those of infused by the ratio of 4%. Both green and black tea extracts showed antimicrobial activity on E. coli, B. cereus, S. aureus and C. albicans however this effect was detected higher in samples containing green tea. The samples added green tea extract had the highest DPPH scavenging activity when compared to those supplemented with black tea extract throughout the storage. Green tea had a superior effect than black tea in terms of total phenolic content of drinking yoghurt samples. © Ankara Üniversitesi Ziraat Fakültesi. 2011-ZRF-012 Ege Üniversitesi The authors thank Ege University Scientific Research Project Council for the financial support for this research (project no: 2011-ZRF-012). |
| Databáze: | OpenAIRE |
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