Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt

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aut.relation.endpage79
aut.relation.issue1en_NZ
aut.relation.journalFoodsen_NZ
aut.relation.startpage79
aut.relation.volume11en_NZ
aut.researcherYoo, Ji Yeon
dc.contributor.authorDiep, TTen_NZ
dc.contributor.authorYoo, MJYen_NZ
dc.contributor.authorRush, Een_NZ
dc.date.accessioned2022-01-10T03:23:39Z
dc.date.available2022-01-10T03:23:39Z
dc.description.abstractBright-red Laird’s Large tamarillo is a unique and under-utilised fruit that is a dietary source of carotenoids, vitamins C and E, and dietary fibre. The effects of the addition of freeze-dried tamarillo powder (5–15%) to milk and yoghurt starter either before (PRE) or after (POS) fermentation on physicochemical properties were examined. Using LC-MS and GG-MS, nutrient and volatile contents of tamarillo yoghurt were also examined. The addition of tamarillo prior to fermentation was associated with a more yellow colour and higher concentrations of tocopherol compared to when tamarillo was added after fermentation. Higher elastic modulus, PUFAs, pro-vitamin A content, and vitamin C retention were observed for POS than PRE. All tamarillo yoghurts showed improvement in syneresis, lower lactose content, and higher concentrations of antioxidant vitamins than the commercial premium-assorted fruits yoghurt from New Zealand Food Composition Data. Yoghurt fortified with tamarillo powder offers the potential for the development of a high-value nutritional product that could be a good source of vitamin C and a source of vitamin E and β-carotene, and maintain the volatiles that give tamarillo its distinctive flavour.en_NZ
dc.identifier.citationFoods 2022, 11, 79. https://doi.org/10.3390/ foods11010079
dc.identifier.doi10.3390/foods11010079en_NZ
dc.identifier.issn2304-8158en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/14816
dc.languageenen_NZ
dc.publisherMDPI AGen_NZ
dc.relation.urihttps://www.mdpi.com/2304-8158/11/1/79
dc.rights© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectTamarillo; Yoghurt; Fermentation; Physicochemical properties; Vitamins; Volatiles
dc.titleEffect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurten_NZ
dc.typeJournal Article
pubs.elements-id446280
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Faculty of Health & Environmental Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science/Food Science & Microbiology Department
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Sport & Recreation
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Sport & Recreation/Physical Activity, Nutrition & the Outdoors Department
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HS Sports & Recreation 2018 PBRF
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