Production of a healthy yoghurt drink fortified with persimmon fruits | ||
| African Journal of Biological Sciences | ||
| Volume 19, Issue 1, June 2023, Pages 135-146 PDF (194.48 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajbs.2023.304837 | ||
| Authors | ||
| Asmaa A. Zahe* 1; Zaher S. . Mohammed1; Esraa. A. Awaad1; Amany A.Salem2; El Sayed H. Atwa3 | ||
| 1Home Economics Department. Faculty of Specific Education. Zagazig University. | ||
| 2Food Technology Research Institute. Agricultural Research Center. | ||
| 3Food Science Department, Faculty of Agriculture, Zagazig University | ||
| Abstract | ||
| The present study aimed to produce yoghurt drink as a functional food fortified with persimmon fruits at the concentrations of 5, 10, 15 and 20%, w/w. The chemical composition, antioxidant capacity, microbiological evaluation and sensory properties of the prepared yoghurts were established at fresh and after 14 days as storage period. The result indicated that the pH and titraTable acidity values of the samples were altered slowly during the storage period. Also, there was an increasing in the total phenols, total flavonoids, antioxidant capacity, total solids, fiber, ash, carbohydrates and energy, with increasing of percentage persimmon fruit. Yoghurt sample containing 20% persimmon fruit had the highest value of Fe and Zn contents at fresh and after storage period. Microbial population decreased with the increasing of persimmon fruit levels at fresh and after storage period. Sensorial investigation indicated that the greatest accepTable persimmon stirred yoghurt was linked to 20% persimmon fruits. Making a healthy flavored yogurt drink can be of accepTable taste, consistency and consistency by using the right amount of persimmon fruits. Because of its high content of nutrients, including phenols, dietary fiber, vitamins, antioxidants, and other ingredients, this drink can help promote health, especially in childhood. | ||
| Keywords | ||
| persimmon fruits; yogurt; chemical properties; antioxidant activity; sensory properties | ||
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