Functional Properties of Yoghurt Fortified with Fruits Pulp

Hamed, Khoulod Blassy Amin Gouda and Mervat

doi:10.21608/ijds.2020.130628

Cited by 3 publications

(2 citation statements)

References 17 publications

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“…During the storage period, a decrease in pH value and an increase in titratable acidity could be observed. Blassy et al (2020) reported that in different a-c: Different letters indicate significant differences in column *: p<0.05, **: p<0.01, ns: p>0.05 SMP: Skim milk powder; sample A: control group, sample B: 5 % kiwi puree+5 % banana puree, sample C: 5 % kiwi puree+10 % banana puree, sample D: 10 % kiwi puree+5 % banana puree, sample E: 10 % kiwi puree+10 % banana puree.…”

Section: Physicochemical Analysismentioning

confidence: 99%

Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurts

Bakirci

2023

Mljekarstvo

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Stirred-type fruit yoghurts with two different fruit purees (kiwifruit and banana) were produced and were investigated the physicochemical, volatile compounds, 2,2-diphenylpicrylhydrazyl (DPPH) free radical scavenging activity, cupric ion reducing capability (CUPRAC), total phenolic compounds (TPC), angiotensin-converting enzyme (ACE) inhibitory activity, 5-hydroxymethylfurfural (HMF) content, reducing sugar content and microstructure. The addition of fruit puree affected (p<0.01) total solids, fat, protein, ash, L*, a*, b*, volatile compounds, DPPH, CUPRAC, TPC, ACE inhibitory activity, HMF content, reducing sugar content and overall acceptability whereas it had an insignificant effect on the pH, titratable acidity, apparent viscosity, syneresis (p>0.05). Storage period significantly (p<0.01) affected the titratable acidity, DPPH, CUPRAC, TPC, ACE inhibitory activity, HMF content, reducing sugar content and overall acceptability, as well as the pH, apparent viscosity and a* (p<0.05). Although the addition of banana and kiwi relatively suppressed the characteristic flavour of the experimental yoghurt samples, it improved the DPPH, CUPRAC and TPC. On the other hand, the addition of banana-kiwi was found to increase the content of HMF, the toxic compound. Yoghurt can be recommended as an important source of bioactive compounds with ACE inhibitory activity. According to the microstructure analysis results, a more homogeneous structure was observed in the control group samples compared to the fruit-added yoghurt samples and it was determined that the serum pore diameters were smaller.

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Section: Physicochemical Analysismentioning

confidence: 99%

Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurts

Bakirci

2023

Mljekarstvo

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“…Also, many studies have indicated that syneresis amount is increasing with storage progress due to yogurt acidity development, which causes the water holding capacity to be reduced during storage progress (Silva et al, 2017;Atwaa et al, 2020;Blassy et al, 2020;Ismail et al, 2020).…”

Section: (Hassanein Et Al 2014; Shahbandari Et Al 2016)mentioning

confidence: 99%

A Comparative study the effect of mango (Mangifera India L.) and pomegranate (Punica granatum L.) juices on probiotic yogurt

2023

Egyptian Journal of Nutrition

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The present study aimed to investigate the effects of adding mango and pomegranate juices to probiotic yogurt. Mango (Mangifera indieaL.) and pomegranate (Punica granatum L.) juices were added at a ratio of 10 % to yogurt with and without probiotic bacteria over storage periods of 1, 7 and 14 days at 4 o C. The chemical composition, syneresis, viscosity, total phenol, total flavonoids, antioxidant activity and organoleptic evaluation for all yogurt treatments were analyzed after 1, 7, and 14 days of storage.The results showed that the fat, protein, ash, phenolic compounds, flavonoids and antioxidant activity of pomegranate juice were higher than mango juice. Yogurt fortified with pomegranate juice had a significantly lower PH (4.29±0.02) and significantly higher acidity (0.93±0.01). Total solids increased when Bifidobacterium was added to yogurt as a probiotic. Also, mango juice fortification increased T.S (16.26±0.03) and viscosity (161±10Centipoise (cP) more than pomegranate juice (13.95±0.03% and 150±12 (cP) respectively) In general, all parameters decreased gradually during

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Physicochemical, functional and sensory properties of probiotic yoghurt flavored with white sapote fruit (Casimiroa edulis)

2022

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Functional Properties of Yoghurt Fortified with Fruits Pulp

Cited by 3 publications

References 17 publications

Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurts

Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurts

A Comparative study the effect of mango (Mangifera India L.) and pomegranate (Punica granatum L.) juices on probiotic yogurt

Physicochemical, functional and sensory properties of probiotic yoghurt flavored with white sapote fruit (Casimiroa edulis)

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