Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder

Abstract

Guava seeds powder (GSP) is rich source of crude fiber, minerals, and antioxidants compounds. The present study was administered to evaluate the effect of supplementation with GSP on the physicochemical, rheological, and sensory properties of probiotic low-fat yoghurt. GSP was added at ratios of 1, 2, and 3%. A gradual increase in crude fiber, Acidity, viscosity, total phenolic content, and antioxidant activity was recorded in GSP-enriched yoghurt as the GSP ratio increased. On the other hand, the pH values and syneresis were decreased in GSP enriched yoghurt when the ratio of GSP increased. Low fat yoghurt supplemented with 3% of GSP had the best physicochemical, acceptability, sensory and rheological properties. In all treatments bacterial counts increased in GSP-enriched yoghurt treatments. The study demonstrated that GSP might be used as a source of phenols and crude fiber in low-fat yoghurt and that enhances its nutritional value and its rheological and sensory properties. GSP contain fiber, and thus have been suggested to fulfill the prebiotic concept, and that led to an increase in the counts of probiotic bacteria in manufactured treatments to exceed about 106 CFU/g. thereby acting as prebiotics, and the produce low-fat yoghurt supplemented with GSP as synbiotic.

Nephro-Protective Effects of Grape and Guava Seeds Extracts on Gentamicin Induced Nephrotoxicity in Rats

“…Abd El -Sattar et al, (2020) found that the Total Phenolic Content (TPC) and Radical Scavenging Activity (RSA) of yoghurt prepared with guava seeds powder was increased as guava seeds powder % increase in yoghourt product. The authors concluded that guava seeds powder could be used as natural additives to improve physicochemical, rheological and sensory properties of low fat youghurt.…”