Peanut sprout yogurt: Increased antioxidant activity and nutritional content and sensory evaluation by fuzzy mathematics

Journal of Food Processing and PreservationVolume 46, Issue 7 e16663 ORIGINAL ARTICLE Peanut sprout yogurt: Increased antioxidant activity and nutritional content and sensory evaluation by fuzzy mathematics Miao Yu, Miao Yu orcid.org/0000-0003-3482-3489 Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China Contribution: Conceptualization, Project administration, Writing - review & editingSearch for more papers by this authorJiahui Ma, Jiahui Ma Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China College of Food Science and Technology, Shenyang Normal University, Shenyang, China Contribution: Data curation, Writing - original draftSearch for more papers by this authorXiaohe Wang, Xiaohe Wang Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China Contribution: Formal analysis, SoftwareSearch for more papers by this authorMing Lu, Ming Lu Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China Contribution: ​InvestigationSearch for more papers by this authorXin Fu, Xin Fu Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China Contribution: Data curation, MethodologySearch for more papers by this authorLiangchen Zhang, Liangchen Zhang Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China Contribution: Validation, Writing - review & editingSearch for more papers by this authorTaiyuan Shi, Taiyuan Shi Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China Contribution: ​InvestigationSearch for more papers by this authorLiwei Xu, Liwei Xu Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China Contribution: MethodologySearch for more papers by this authorLu Zhang, Lu Zhang Jurnal of Liaoning Administrators College of Police and Justice, Shenyang, China Contribution: SoftwareSearch for more papers by this authorTiemin Xie, Corresponding Author Tiemin Xie [email protected] College of Food Science and Technology, Shenyang Normal University, Shenyang, China Correspondence Tiemin Xie, College of Food Science and Technology, Shenyang Normal University, Shenyang, 110034, China. Email: [email protected] Contribution: ConceptualizationSearch for more papers by this author Miao Yu, Miao Yu orcid.org/0000-0003-3482-3489 Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China Contribution: Conceptualization, Project administration, Writing - review & editingSearch for more papers by this authorJiahui Ma, Jiahui Ma Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China College of Food Science and Technology, Shenyang Normal University, Shenyang, China Contribution: Data curation, Writing - original draftSearch for more papers by this authorXiaohe Wang, Xiaohe Wang Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China Contribution: Formal analysis, SoftwareSearch for more papers by this authorMing Lu, Ming Lu Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China Contribution: ​InvestigationSearch for more papers by this authorXin Fu, Xin Fu Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China Contribution: Data curation, MethodologySearch for more papers by this authorLiangchen Zhang, Liangchen Zhang Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China Contribution: Validation, Writing - review & editingSearch for more papers by this authorTaiyuan Shi, Taiyuan Shi Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China Contribution: ​InvestigationSearch for more papers by this authorLiwei Xu, Liwei Xu Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China Contribution: MethodologySearch for more papers by this authorLu Zhang, Lu Zhang Jurnal of Liaoning Administrators College of Police and Justice, Shenyang, China Contribution: SoftwareSearch for more papers by this authorTiemin Xie, Corresponding Author Tiemin Xie [email protected] College of Food Science and Technology, Shenyang Normal University, Shenyang, China Correspondence Tiemin Xie, College of Food Science and Technology, Shenyang Normal University, Shenyang, 110034, China. Email: [email protected] Contribution: ConceptualizationSearch for more papers by this author First published: 21 April 2022 https://doi.org/10.1111/jfpp.16663Citations: 1Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Peanut sprouts contain abundant bioactive substances including resveratrol and other natural polyphenols, which have strong antioxidant activity. Herein, we describe the formulation of peanut sprout yogurt, which combines the antioxidant activity of a fermented product with the added activity afforded by peanut sprouts. A fuzzy mathematical model was developed for the sensory evaluation of the peanut sprout yogurt based on three indexes: the color, taste, and texture of yogurt. Using the fuzzy mathematical model, the optimal parameters of peanut sprout yogurt were 0.4% lactic acid bacteria, 8% white sugar, and 2% peanut sprout freeze-dried powder. Subsequently, the antioxidant activity of the yogurt was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity assays. Peanut sprout yogurt had higher antioxidant activity (25.07 ± 0.05%, DPPH; 24.75 ± 0.01%, ABTS) as compared to plain yogurt (17.10 ± 0.05%, DPPH; 17.03 ± 0.02%, ABTS). Interestingly, the Colony-Forming Unit (CFU) of lactic acid bacteria in plain yogurt versus peanut sprout yogurt differed, 1.9 × 109 CFU/g and 3.6 × 109 CFU/g, respectively. The two yogurts also differed in protein, fat, carbohydrate, and caloric content with peanut sprout yogurt determined as 6.3 g/100 g, 4.2 g/100 g, 18.0 g/100 g, and 559.0 kJ/100 g, respectively, versus plain yogurt determined as 3.3 g/100 g, 3.9 g/100 g, 13.0 g/100 g, and 422.0 kJ/100 g, respectively. Novelty impact statement Yogurt containing peanut sprouts had higher content levels of lactic acid bacteria. The addition of peanut sprout increased the antioxidant activity of yogurt. Optimum concentration of peanut sprout in the yoghurt was 2%. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Open Research DATA AVAILABILITY STATEMENT Research data are not shared. Citing Literature Volume46, Issue7July 2022e16663 RelatedInformation