Other Food Science Commons^™

Influence Of Hesperidin On The Physico-Chemical, Microbiological, And Sensory Characteristics Of Frozen Yogurt, Roberto Antonio Cedillos Hernández

LSU Master's Theses

Frozen yogurts contain yogurt culture bacteria which might impart health benefits to its consumers. Global frozen yogurt market sales are expected to grow 4.8% by 2028 which represents an important opportunity for the industry, consumers, and researchers. Polyphenols are metabolites found in plants which have antioxidant and anti-inflammatory properties and might prevent chronical diseases such as cancer, diabetes, and cardiovascular diseases. The objective of this study was to elucidate the effect of the polyphenol hesperidin on the physico-chemical, microbiological, and sensory characteristics of frozen yogurts. Hesperidin was incorporated in frozen yogurt at three concentrations (500, 250 and 125 mg/90g of …