Investigating the Effects of Strawberry Puree on the Quality Attributes of Goat and Sheep Milk Puddings | ||||
| Journal of Agricultural and Environmental Sciences | ||||
| Volume 23, Issue 1, April 2024, Page 82-103 PDF (505.8 K) | ||||
| Document Type: Full research articles | ||||
| DOI: 10.21608/jaesj.2024.282686.1162 | ||||
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| Authors | ||||
Mai Galal Mohamed1; AHMED HELAL 2; Sameh Ali Awad3; ٍٍSameh Yacoub  4
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| 1MSC Student | ||||
| 2Department of Food and Dairy Sciences and Technology, Damanhour University, Damanhour, Egypt | ||||
| 3Dairy Science &Technology Dept., Faculty of Agric., Alex. Univ., Egypt. | ||||
| 4Department of Food and Dairy Sciences and Technology, Damanhour University | ||||
| Abstract | ||||
| The current research was conducted to study the impact of supplementation pudding based on goat or sheep milk with different levels of strawberry puree (1.5%, 3%, and 5%) on the physicochemical, rheological, and organoleptic properties of products. The results showed that the milk type and the addition of strawberry puree had a significant effect on the physicochemical composition of the pudding samples. Flavored goat and sheep pudding exhibited significantly higher (p≤0.05) carbohydrates, ash, fiber, and antioxidant content compared to their plain counterparts. While dry matter, fat, and protein were the opposite. Goat pudding flavored with 5% strawberry puree had the highest antioxidant (61.24 mg/100g); in addition, sheep pudding flavored with 5% strawberry puree had the highest fiber content (100.26±0.06 mg/100g), while those with 1.5% and 3% strawberry puree displayed increased antioxidant and fiber content compared to controls. Incorporating strawberry puree resulted in a statistically significant decrease (p≤0.05) in the texture parameters of flavored goat and sheep milk pudding samples compared to the control. Sensory evaluation revealed that strawberry puree addition significantly improved (p≤0.05) the attributes of both goat and sheep pudding samples, resulting in higher consumer acceptability. Moreover, among all pudding samples, the sheep milk pudding samples flavored with 5% strawberry puree received the highest scores, primarily for their color, odor, taste, and texture. Adding strawberry puree maintains the quality of the puree during cold storage at 5°C for 14 days. In conclusion, strawberry puree fortification enhanced the physicochemical, rheological, and sensory characteristics of both goat and sheep milk pudding. | ||||
| Keywords | ||||
| Antioxidants; Fiber; Rheological parameters; Sensory Properties | ||||
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