Oxidative stability of cocoa hazelnut cream enriched with inactive yeast cells

Abstract

The aim of the study was to evaluate the effect of inactivated yeast cells on the oxidative stability, color, and sensory properties of cocoa hazelnut cream. For this purpose, yeast cells were inactivated and added in the cocoa hazelnut cream. Glutathione content, antioxidant properties, TBARS, color, and sensory properties of the samples were examined during 150 days. According to the results, the GSH content in the cocoa hazelnut cream after yeast addition was 47.55 nmol GSH/g sample. In addition, TBARS value was lower in yeast-added sample (0.1846 mg MDA/kg sample) compared to control (0.2262 mg MDA/kg sample) at the end of storage. Moreover, the DPPH values of the hazelnut cream did not change with the yeast addition, significantly. However, yeast-added samples had higher FRAP, CUPRAC, and total phenolic content than the control sample. Sensory scores of yeast-added samples were also acceptable compared to control samples. Practical applications In this study, the effect of inactive industrial baker's yeast (Saccharomyces cerevisiae) addition on the functional and sensory properties of the cocoa hazelnut cream was investigated. The results have shown that industrial baker's yeast can be encapsulated by heat treatment and helps to maintain oxidative stability of cocoa hazelnut cream without causing significant changes in the sensory properties during storage. Thus, the addition of inactivate yeast cells can be recommended for the further development of novel and innovative nutritional products with natural ingredients.