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Study on Quality Characteristics and Antioxidant Activity during Fermentation of Highland Barley-based Yogurt
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Yuting ZHU1, 2, Yichen HU1, Lei WANG1, Liang ZOU1, *, Guixing REN1, 2, *
China Dairy | 2026, (3) : 148 - 157
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China Dairy | 2026, (3): 148-157
• DAIRY INDUSTRY •
Study on Quality Characteristics and Antioxidant Activity during Fermentation of Highland Barley-based Yogurt
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Yuting ZHU1, 2, Yichen HU1, Lei WANG1, Liang ZOU1, *, Guixing REN1, 2, *
Affiliations
  • 1.School of Food and Biological Engineering, Chengdu University, Chengdu Sichuan 610106
  • 2.School of Life Sciences, Shanxi University, Taiyuan Shanxi 030006
Published: 2026-03-25 doi: 10.12377/1671-4393.26.03.20
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[Objective]

To investigate the effects of fermentation time on the physicochemical properties, sensory quality, and antioxidant activity of highland barley-based yogurt, in order to determine the optimal fermentation process.

[Method]

Different fermentation times (6, 7, 8, 9, 10 h) were set to systematically evaluate the yogurt's pH value, titratable acidity, water holding capacity (WHC), rheological properties, total phenolic content, and antioxidant activity. Sensory evaluation and electronic tongue analysis were also conducted for comprehensive assessment.

[Result]

As fermentation time increased, the pH value continuously decreased, while titratable acidity increased. The WHC and rheological properties reached their optimum at 7 hours. The total phenolic content and in vitro antioxidant activity (DPPH and ABTS radical scavenging rates) increased with fermentation time and peaked at 10 hours. Sensory evaluation showed that the 7 h fermentation sample achieved the highest overall scores in color, texture, flavor, and taste.

[Conclusion]

The optimal fermentation time for highland barley plant-based yogurt is 7 hours, as it achieves a balance between excellent physicochemical properties, antioxidant capacity, and sensory acceptability.

Highland Barley  /  plant yogurt  /  rheological properties  /  antioxidant activity  /  lectronic tongue
Yuting ZHU, Yichen HU, Lei WANG, Liang ZOU, Guixing REN. Study on Quality Characteristics and Antioxidant Activity during Fermentation of Highland Barley-based Yogurt[J]. China Dairy, 2026 , (3) : 148 -157 . DOI: 10.12377/1671-4393.26.03.20
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doi: 10.12377/1671-4393.26.03.20
  • Online Date：2026-08-20
  • Published：2026-03-25
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    1.School of Food and Biological Engineering, Chengdu University, Chengdu Sichuan 610106
    2.School of Life Sciences, Shanxi University, Taiyuan Shanxi 030006
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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