Flos Sophorae extract (FSE) with abundant rutin and Tremella fuciformis polysaccharides (TP) could act as novel natural improvers of low-fat yogurt due to their health benefits and properties of interacting with proteins. This study attempted to understand how FSE or its combination with TP influences physicochemical, textural, and antioxidant properties of low-fat yogurts. The results indicated that the low concentrations of FSE (1.2 or 2.4%) increased the antioxidant activity, prompted the S. thermophilus growth, water holding capacity (WHC), and textural and sensory properties, and shortened the fermentation time, but reduced the rheological properties of yogurts compared with the control. Co-supplementing appropriate TP with the optimum FSE concentration (2.4%) improved the rheological properties, and further enhanced the S. thermophilus growth, WHC, textural and antioxidant properties, and sensory scores of yogurts compared with the 2.4% FSE group, with the best effects at 0.4 mg/mL TP. Taken together, co-supplementation of polyphenols extract FSE with Tremella fuciformis polysaccharides may be an available strategy to optimize health-promoting properties and overcome defects of low-fat yogurts.

中文翻译：

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槐花提取物与银耳多糖的共同补充可改善低脂酸奶的理化、质地、流变和抗氧化特性

含有丰富芦丁和银耳多糖 (TP) 的槐花提取物 (FSE) 具有健康益处和与蛋白质相互作用的特性，可作为低脂酸奶的新型天然改良剂。本研究试图了解 FSE 或其与 TP 的组合如何影响低脂酸奶的物理化学、质地和抗氧化特性。结果表明，低浓度的 FSE（1.2 或 2.4%）增加了抗氧化活性，促进了嗜热链球菌的生长、保水能力（WHC）以及质地和感官特性，缩短了发酵时间，但降低了流变学与对照相比，酸奶的特性。将适当的 TP 与最佳 FSE 浓度 (2.4%) 共同补充可改善流变特性，并进一步增强 S。与 2.4% FSE 组相比，酸奶的嗜热菌生长、WHC、质地和抗氧化特性以及感官评分，在 0.4 mg/mL TP 时效果最佳。总之，多酚提取物 FSE 与银耳多糖的共同补充可能是优化健康促进特性和克服低脂酸奶缺陷的有效策略。