Yoghurt fortification with Moringa oleifera: nutritional and production aspects

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Yoghurt fortification with Moringa oleifera: nutritional and production aspects. / Adepoju, Feyisayo ; Selezneva, I. S.; Okpala, Charles Odilichukwu R.
In: Mljekarstvo, Vol. 74, No. 1, 2024, p. 3-21.

Research output: Contribution to journal › Article › peer-review

BibTeX

@article{a3e5e38aa0b6485195d9ad190c6e523e,

title = "Yoghurt fortification with Moringa oleifera: nutritional and production aspects",

abstract = "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{\textquoteright}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.",

author = "Feyisayo Adepoju and Selezneva, {I. S.} and Okpala, {Charles Odilichukwu R.}",

note = "The research funding from the Ministry of Science and Higher Education, RF (Ural Federal University Program of Development within the Priority-2030 Program).",

year = "2024",

doi = "10.15567/mljekarstvo.2024.0101",

language = "English",

volume = "74",

pages = "3--21",

journal = "Mljekarstvo",

issn = "0026-704X",

publisher = "Hrvatska Mljekarska Udruga",

number = "1",

}

RIS

TY - JOUR

T1 - Yoghurt fortification with Moringa oleifera: nutritional and production aspects

AU - Adepoju, Feyisayo

AU - Selezneva, I. S.

AU - Okpala, Charles Odilichukwu R.

N1 - The research funding from the Ministry of Science and Higher Education, RF (Ural Federal University Program of Development within the Priority-2030 Program).

PY - 2024

Y1 - 2024

N2 - 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.

AB - 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.

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UR - https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=tsmetrics&SrcApp=tsm_test&DestApp=WOS_CPL&DestLinkType=FullRecord&KeyUT=001137402600001

U2 - 10.15567/mljekarstvo.2024.0101

DO - 10.15567/mljekarstvo.2024.0101

M3 - Article

VL - 74

SP - 3

EP - 21

JO - Mljekarstvo

JF - Mljekarstvo

SN - 0026-704X

IS - 1

ER -

ID: 51651536