Physico-chemical, Sensory and Microbial Quality of Yoghurt Drink Fortified with Pineapple Pulp

Sawant, Pushkraj; Kumar, Dilip; Patil, Vaibhav; Ingale, Yeshwant; Sawant, Dhruvaraj N.

doi:10.5958/2277-9396.2015.00008.2

Cited by 7 publications

(15 citation statements)

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“…The corresponding values for T1 were 0.879; 1.026 and 1.161 against 0.918; 1.065 and 1.194 for T2 and 0.972; 1.137 and 1.206 % for T3. These results were in confirming with that obtained by Sawant et al, (2015) who used 3, 6 and 9% pineapple pulp. They reported that blending of yogurt drink with pineapple increased titratable acidity according to the acidic nature of pineapple.…”

Section: Physicochemical Properties Of Pineapple Pulpsupporting

confidence: 92%

“…The values of TN were normally deceased through the storage. These finding were in agreement with Sawant et al (2015). The WSN were noticeably increased as the level of pineapple pulp ratio increased.…”

Section: Chemical Composition Of Beveragessupporting

confidence: 91%

“…The corresponding values for T1 were 19.71; 20.31 and 22.6% vs. 20.64; 21.32 and 22.06% for T2 and 21.61; 22.99 and 23.68 for T3, respectively. The obtained data were in agreement with Sawant et al (2015), mentioned that TS values were found significantly different as pineapple added. The yogurt drink blended with 9% pineapple pulp contained the highest TS while it decreased with fruit added as TS content of pineapple itself are higher than milk.…”

Section: Chemical Composition Of Beveragessupporting

confidence: 91%

“…Pineapple is a fruit poor in fat content. Sawant et al (2015) mentioned that the addition of pineapple pulp resulted in no significant differences between control and pineapple yogurt drink samples for fat percent as pineapples pulp contains lower fat. Amadou et al (2016) confirming the data of Sawant et al (2015).…”

Section: Chemical Composition Of Beveragesmentioning

confidence: 99%

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Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp

Hamad

El-Sayed

Anees

2019

Journal of Food and Dairy Sciences

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The main target of this study is preparing functional dairy product mainly probiotic beverages or drinkable yogurt fortified with Pineapple as sweet beverage. The probiotic strain are Lactobacillus acidophilus LA-5 (A), Bifidobacterium bifidium and L. acidofilus. Results indicated that blending of yogurt drink with pineapple increased the titratable acidity according to the acidic nature of pineapple itself. TS contents of beverages were increased as the proportion of pineapple increased; the increases were parallel to the level of pineapple. It could be noticed also that ash percent increased as the level of fruit increased in fresh samples. WSN and TVFA; it could be noticed that all values were considerably increased as a result of proteolysis and lipolysis. The growth of St. thermophiles in beverage samples fortified with different ratios (w/w) of pineapple pulp during the storage period were estimated. It was clear that the counts were decreased as pineapple level increased and also as a storage period progressed. The counts of Biffidobacterium ssp were increased in pineapple samples rather than control. The counts of fresh samples were 33, 36, 44 and 46 (cfu×x10 5) in C, T1, T2 and T3, respectively. The counts decreased during storage to reach 24 and 18 (cfu×x10 5) for control and 25 and 20 (cfu×x10 5) for T1, while it became 35 and 25 (cfu×x10 5) for T2. The third sample (T3) gained 46, 37 and 29 (cfu×x10 5) when fresh and after one and two weeks. The scores for body & consistency were clear, varied either in treating samples or stored samples. Adding of pineapple lead to produce non homogenized body and little coagulated particles as an effect of acidic action of pineapple. Flavour scores indicated that the favorite sample was T3, where it possessed 47.71, 47.90 and 47.99 points when fresh and after one and two weeks, respectively. The total acceptability indicated that control samples had the highest degrees.

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Section: Physicochemical Properties Of Pineapple Pulpsupporting

confidence: 92%

Section: Chemical Composition Of Beveragessupporting

confidence: 91%

Section: Chemical Composition Of Beveragessupporting

confidence: 91%

Section: Chemical Composition Of Beveragesmentioning

confidence: 99%

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Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp

Hamad

El-Sayed

Anees

2019

Journal of Food and Dairy Sciences

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“…2020 reported fortification of rasgulla with pineapple juice; Gangwar et al. 2016 reported fortification of yogurt with pineapple juice [ 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

The impact of raw and differently dried pineapple (Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball)

Sarkar

Salauddin

Hazra

et al. 2020

Heliyon

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Pineapple, a tropical fruit that is well known for its excellent nutritional characteristics. Rasgulla (sweetened cheese ball) is a dairy based popular sweet found all over India. To enrich the nutritional profile, vitamin content, organic acid and carotene content profile of normal dairy rasgulla (sweetened casein ball) and to make it functionally more active for human health, fortification of rasgulla has been done by using normal pineapple pulp along with hot air, freeze, microwave and microwave convective dried pineapple pulp for overall comparative analysis and they are coded as PP, PH, PF, PMW and PMWC respectively. By using RP-HPLC method quantification of vitamin A, vitamin B group (B 1 , B 2 , B 3 , B 5 , B 6 , B 7 and B 12 ), tocopherols (α, β, γ and δ form), vitamin C, carotene (α, β, γ and δ form) profile and organic acid profile (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid [SA], and fumaric acid) of all the rasgulla samples are estimated. A significant increase is found for differently fortified rasgulla samples in terms of vitamins content, organic acid and carotene content. B 1 , B 3 , B 7 and B 12 are found maximum in PF whereas B 5 , B 6 and B 2 are found maximum for PMWC, PP and NR. The maximum amount of vitamin C and tocopherol are found in PP and PF. PMWC is reported to have maximum carotene content compared to all other samples.

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Physicochemical analysis, rheological properties, and sensory evaluation of yogurt drink supplemented with roasted barley powder

Abdeldaiem

Ali

Shah

et al. 2023

LWT

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Physico-chemical, Sensory and Microbial Quality of Yoghurt Drink Fortified with Pineapple Pulp

Cited by 7 publications

References 0 publications

Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp

Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp

The impact of raw and differently dried pineapple (Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball)

Physicochemical analysis, rheological properties, and sensory evaluation of yogurt drink supplemented with roasted barley powder

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