A Clean-Label Formulation of Fortified Yogurt Based on Rhododendron Flower Powder as a Functional Ingredient
Alina Narcisa Postolache,
Ionuț Dumitru Veleșcu,
Florina Stoica,
Ioana Cristina Crivei,
Vlad Nicolae Arsenoaia,
Marius Giorgi Usturoi,
Cristina Gabriela Constantinescu (Pop),
Florin Daniel Lipșa,
Gabriela Frunză,
Daniel Simeanu,
Roxana Nicoleta Rațu
Affiliations
Alina Narcisa Postolache
Research and Development Station for Cattle Breeding Dancu, 707252 Iasi, Romania
Ionuț Dumitru Veleșcu
Department of Food Technologies, Faculty of Agriculture, ”Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Florina Stoica
Department of Pedotechnics, Faculty of Agriculture, ”Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Ioana Cristina Crivei
Department of Public Health, Faculty of Veterinary Medicine, “Ion Ionescu de la Brad” University of Life Sciences, 6 Mihail Sadoveanu Alley, 700449 Iasi, Romania
Vlad Nicolae Arsenoaia
Department of Pedotechnics, Faculty of Agriculture, ”Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Marius Giorgi Usturoi
Department of Animal Resources and Technology, Faculty of Food and Animal Sciences, “Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Cristina Gabriela Constantinescu (Pop)
Department of Food Technologies, Safety of Food Production and the Environment, Faculty of Food Engneering, Stefan cel Mare University of Suceava, 13 University Street, 720229 Suceava, Romania
Florin Daniel Lipșa
Department of Food Technologies, Faculty of Agriculture, ”Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Gabriela Frunză
Department of Food Technologies, Faculty of Agriculture, ”Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Daniel Simeanu
Department of Control, Expertise and Services, Faculty of Food and Animal Sciences, “Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Roxana Nicoleta Rațu
Department of Food Technologies, Faculty of Agriculture, ”Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
The world-wide-dispersed Rhododendron is a tiny, evergreen plant with vivid red or pale pink blossoms that is a member of the Ericaceae 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.
