Properties of Low Fat Bio-frozen Yoghurt Fortified with Extract and Powder of Pomegranate Peel (Punicaganatum L.)

Abstract

T he present study aimed at using Pomegranate peel powder and extract (PPPE) (Punica ganatum L.) as a source of dietary fiber, natural colorant, prebiotic, polyphenols and antioxidant activity in developing low fat frozen yoghurt. Pomegranate peel has been added in form of powder (added to yoghurt at at a rate of 1.5%) and extract (added at a rate of 0, 25, 50, 75, and100% as a substitute of water used in preparing the frozen yoghurts that given codes of T1, T2, T3,T4 and T5). Also, control frozen yoghurt sample was prepared without fat replacer (simplesse) as compared to other treatments. The results of frozen yoghurt revealed that the conversion of yoghurt into frozen mix caused increments in acidity, viscosity, total phenolic content, total flavonoids content, and antioxidant activity values. Moreover, the viable count of lactic acid bacteria strains increased in frozen yoghurt mix. While the pH value, specific gravity (sp.gr.) and freezing point have been decreased by adding PPPE. Also, adding PPPE along with the fat replacer (simplesse) led to calorie reduction. Additionally, adding PPPE into traditional frozen yoghurt or bio-frozen yoghurt increased mineral content (Fe, Zn, P, and K). The freezing and hardening processes decreased the viable counts of LAB strains keeping its therabeutic level (10 6 cfu/g). Thus, T5 sample had the highest viable counts over storage time. The final frozen yoghurt was characterized with higher overrun, stronger melting resistance and the highest value of hardness as the PPPE were replaced and when it was made using ordinary yoghurt versus the bio-yoghurt. The quality of all sensory criteria of body and texture, flavour as well as overall quality of the PPPE-replaced frozen yoghurt was evidently better than that of the control, which was made with fat replacement. Scores of sensory attributes increased with adding PPPE up to 100%.

Value addition to frozen yoghurt through the use of orange peel solids as flavour adjunct

“…Such constituents were also markedly higher in ice cream made utilising 2.5% OPP compared to control. The findings of the present investigation with regard to carbohydrates, ash and TS of experimental frozen yoghurts was similar to that reported by Tawfek (2021) for frozen yoghurt utilising pomegranate peel powder (PPP) extract (17.56% TS).…”

“…Similar results for TA have been reported for orange ice cream utilising COP and OPP at levels of 6.0–10.0 and 1.5–3.5%, respectively (Chandgude 2021). A similar trend has also been reported by Tawfek (2021) for vanilla frozen yoghurt utilising PPP extract and by Ananthakumar et al . (2019) utilising OPP at level of 2.5% by weight in orange ice cream.…”

“…The overrun targeted in frozen yoghurt is usually lower than that associated with ice cream. The overrun in control frozen yoghurt reported in the literature ranged from 42.50% to 63.70% (Jambi 2018; Tawfek 2021). The overrun of samples T 1 and C was statistically similar.…”

“…The various fruit peels that have been used as a valued additive in frozen yoghurt include red dragon fruit (Analianasari and Apriyani 2018), apple (Ahmad et al . 2020) and pomegranate (Tawfek 2021). Among various fruit peels, orange peel has the potential to be used as flavouring (i.e.…”