AI Article Synopsis
- Rhododendron is a small, evergreen plant known for its vibrant flowers, and this study explores its potential to enhance yogurt's nutritional and sensory qualities using Rhododendron flower powder (RFP).
- The research focuses on how adding RFP affects the physicochemical properties, phytochemical content, and sensory experience of yogurt, particularly looking at texture and color.
- Results indicate that incorporating RFP not only improves yogurt's antioxidant capacity and polyphenol content but also establishes RFP as a viable functional food ingredient.
Article Abstract
The world-wide-dispersed Rhododendron is a tiny, evergreen plant with vivid red or pale pink blossoms that is a member of the family and is well-known for its stunning flowers. To improve yogurt's nutritional profile and sensory qualities, this study investigates an innovative application of Rhododendron flower powder (RFP). The potential health benefits of Rhododendron flowers, which are a rich source of bioactive compounds such as polyphenols and antioxidants, have attracted attention. Consequently, the physicochemical, phytochemical, and sensory qualities of fortifying yogurt with RFP at various concentrations were studied. The results showed that the texture and color of the yogurt were highly influenced by the addition of RFP. The addition of this functional ingredient also resulted in a significant increase in the yogurt's polyphenol content and antioxidant capacity. These findings demonstrate the suitability of RFP in yogurt formulations as a functional food ingredient, being a good source of phenolics.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10706608 | PMC |
| http://dx.doi.org/10.3390/foods12234365 | DOI Listing |
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