Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Abstract

Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared stirred pumpkin-yoghurt. Stirred yoghurt with three different pumpkin varieties pulp [American (AP), Domestic (DP), and Indian (IP) pumpkin] at 15% was prepared and stored at 5˚C ± 1˚C up to 14 d. The chemical properties of yoghurts include protein, fat, crude fiber, and available carbohydrates were significantly affected by adding pumpkin without remarkable change in caloric value. Addition of pumpkin pulps decreased the pH and increased the acidity of stirred pumpkin-yoghurt significantly (P < 0.05). WHC of pumpkin-yoghurts was found to be statistically improved compared to control yoghurt (CY). L*, a*, b* means were differed significantly by adding pumpkin to yoghurt. Apparent viscosity was increased after manufacturing up to 14 d. Lactic acid bacteria (LAB) were counted from 8.59 to 8.73 CFU mL −1 in all stirred yoghurts after 1 d. After that, it was increased without notable effect of adding pumpkin pulps, and with slight simulation in LAB, growth was noticed in DP and IP yoghurts. Total phenolic compounds (TPC), total flavonoid (TF), total flavonols (TFL), carotenoids contents, and antioxidant capacity of pumpkin-yoghurts were significantly increased. Fortifying yoghurt with pumpkin pulp was associated with a statistically significant effect on sensory parameters such as flavor, color, and overall acceptability. Scores of AP yoghurt showed the highest score which significantly differed from CY. It is obviously showed that panelists were favored the prepared stirred pumpkin-yoghurt. Thus, it is recommended that adding pumpkin pulps increases yoghurt health benefits and could be scaled up further.

Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert

“…The color value of Luminosity of 113, Chrome of 6.16, h of 54.43 measured in soursop yoghurt are similar to those reported for yoghurt without fruit pulp (Nguyen and Hwang, 2016). On the other hand, soursop frozen dessert exhibited an off-white, tan color (Luminosity = 106.86, Chrome = 7.65, h = 52.84) attributable to the presence of carotenes from egg yolk employed in its formulation (Barakat and Hassan, 2017). In general, color of yoghurt and frozen dessert was not influenced (p [ 0.05) by the presence of soursop pulp.…”

“…The effect of the addition of different types of fruit pulp as functional ingredients on the antioxidant properties of yoghurt and frozen dessert has been studied. Imanthika-Dias and Niroshan-Jayasooriya (2017) found that AOX was enhanced in yoghurt when soursop juice was added, and similar data was reported in pumpkin-flavored yoghurt (Barakat and Hassan, 2017). Citta et al (2017) investigated the oxidative changes during shelf life in lipids, proteins, and antioxidants from yoghurt supplemented with different fruits (berries, pineapple, apricot, strawberries).…”

Color, microbiological and sensory properties of low–fat probiotic yogurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts during cold storage

“…Barakat and collab. reported that there is a significant difference between the L * a * b * values and the color intensity in yogurts supplemented with pumpkin pulp [BARAKAT et al, 2017] .…”

Standardization and Quality Evaluation of Jackfruit based Low Fat Yogurt

“…The control yogurt contains 83% moisture, whereas koozha and varikka yogurts contain 81.84 and 81.67%, respectively and there is a significant difference in the moisture content of control and fruit yogurts. Barakat and Hassan (2017) reported increased moisture content in the control yogurt than the pumpkin incorporated yogurts. Matter et al (2016) also came up with a similar result when preparing cactus pear yogurt and papaya yogurts.…”