Functional Properties of Yoghurt Fortified with Fruits Pulp

Abstract

The world interested in food fortification with fruits (e.g. persimmon, mango and guava) that have nutritive and healthy benefits. Therefore, the present study is focused to study the antioxidants properties of yoghurt fortified with fruit pulps. Full fat set yoghurt fortified with different fruit pulps at ratios (5, 10 and 15%, w/w) were prepared and stored at 5±1°C for 14 days. Chemical, rheological, total viable lactic acid bacteria and sensory properties were measured when fresh and after 7 and 14 days of storage period. The results indicated that, there were significant differences between plain yoghurt and fruit yoghurt in the total solids (T.S%), free radical scavenging activity (RSA%), total phenolic compounds (TPC) and total flavonoid compounds (TFC), which increased with the increase of the fruit pulp ratios. While, pH value was decreased with the increase of the fruit pulps percentage added and with extended storage period. The yoghurt containing guava pulp had the highest total viable lactic acid bacteria count compared with plain yoghurt and other fruit yoghurt. Sensory evaluation results showed that there were significant (p<0.05) differences among the yoghurt treatments. The yoghurt containing 10% mango, 10% persimmon and 5% guava were recorded highest scores in full fat yoghurt compared with plain yoghurt and other ratios. The highest apparent viscosity was recorded in yoghurt containing persimmon, mango and guava pulps, respectively. The results of current study demonstrated that addition of fruits to the yoghurt significantly improved the rheological properties, body & texture and flavour compared with control treatment and support set yoghurt with more bioactive compounds.