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. 2025 Apr 16;14(8):1377.
doi: 10.3390/foods14081377.

Effect of Hawthorn Powder on Physical, Functional, and Sensory Characteristics of Set-Type Yogurt

Jingjing Wang  1   2 , Zeyuan Kang  1   2 , Lifei Tang  1   2 , Wenpei Qiu  1   2 , Yuxin Wang  1   2 , Tao Zhang  1   2 , Daodong Pan  1   2 , Maolin Tu  1   2
Affiliations

Effect of Hawthorn Powder on Physical, Functional, and Sensory Characteristics of Set-Type Yogurt

Jingjing Wang et al. Foods. .

Abstract

Plant powders have exhibited great potential to enhance the antioxidant activity of yogurt. This study aims to evaluate the effects of hawthorn powder (1.0-3.0%, w/w) addition on the antioxidant activity and physical properties of set-type yogurt. The results demonstrated that yogurt containing 1-2% hawthorn powder exhibited improvements in quality, water-holding capacity, and texture. Notably, the antioxidant activities, including the DPPH radical, hydroxyl radical scavenging rate, and Fe2+ chelating activity, reached 68.2 ± 4.9%, 81.6 ± 0.5%, and 72.2 ± 2.0%, respectively, and were higher than those of ordinary yogurt. Microstructural observation revealed that appropriate hawthorn powder concentration promoted homogeneous protein network formation, contributing to improved texture stability. In conclusion, this research is of interest to the development of functional dairy products.

Keywords: antioxidant activity; hawthorn powder; quality; yogurt.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Figure 1
Figure 1
Flow chart of hawthorn powder yogurt production and activity determination. The principal processes involved in the production of yogurt, the fundamental parameters measured, and the primary indicators for the assessment of antioxidant activity were comprehensively delineated.
Figure 2
Figure 2
The effect of hawthorn powder addition on the water-holding capacity and pH value of yogurt. Different letters (a, b, c) in the figure indicate statistically significant differences between groups (p < 0.05).
Figure 3
Figure 3
Rheological properties of hawthorn powder yogurt prepared at different concentrations (0%, 1%, 1.5%, 2%, 2.5%, 3%). (A,B) Frequency scanning tests. G′ and G″ represent the storage modulus and loss modulus, respectively.
Figure 4
Figure 4
Effects of different additions of hawthorn powder on the texture of yogurt. (A) Hardness. (B) Masticatory. (C) Stickiness. (D) Cohesiveness. Different letters indicate statistically significant differences (p < 0.05).
Figure 5
Figure 5
Scanning electron microscope images of yogurt samples with different concentrations of added hawthorn powder (2000×). (A) Control group. (B) 1% hawthorn powder. (C) 1.5% hawthorn powder. (D) 2% hawthorn powder. (E) 2.5% hawthorn powder. (F) 3% hawthorn powder.
Figure 6
Figure 6
Electronic nose radargram of yogurt samples.
Figure 7
Figure 7
Effect of different hawthorn powder concentrations on the antioxidant activity of yogurt. (A) DPPH radical scavenging ability. (B) Fe2+ chelating activity. (C) Hydroxyl radical scavenging ability. The different letters indicate that the difference was statistically significant (p < 0.05).
Figure 8
Figure 8
Effect of adding different amounts of hawthorn powder on the activity of lactic acid bacteria in yogurt. Different letters indicate statistically significant differences (p < 0.05).
Figure 9
Figure 9
Visual appearance and sensory scores of yogurt. (A) Color sensory score. (B) Organizational sensory score. (C) Taste sensory score. (D) Flavor sensory score. Different letters indicate statistically significant differences (p < 0.05).
See this image and copyright information in PMC

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