Chemical and Technological Studies of Yogurt Fortified by some fruits | ||||
| المجلة العلمية للدراسات و البحوث التربوية والنوعية | ||||
| Volume 9, Issue 29, August 2024, Page 1-19 PDF (1.45 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/sjse.2024.280920.1303 | ||||
 View on SCiNiTO | ||||
| Author | ||||
أسماء رفعت 
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| كلية التربية النوعية جامعة بنها | ||||
| Abstract | ||||
| The fermented dairy products (such as yogurt drink or zabado) are the most prefect food for human especially children, but all dairy products are poor in iron (Fe) and it hasn’t a fiber. This investigation used Buffalo's skim milk to process the yogurt and aimed to fortification yogurt drink by some fruit as natural sources of iron and fiber. So, this study chooses fresh kiwifruit, semi dried date and dried apricot in order to fortification yogurt drink (zabado). Then, fruits under study were added by different percentages (2, 5, 7 and 10%) each them alone. The current investigation was studied the effect of addition of fruit to yogurt drink on physiochemical composition, some phytochemical contents and sensory evaluation of products after process and storage period for 14 days. Generally, additional fruits caused to improved yogurt drink which increase in fiber, carbohydrates, energy, Fe, Zn and phytochemical contents (total phenols, total flavonoids and antioxidant activity). But, the yogurt drink had decrease in protein and pH-value both after process and end of storage period. Moreover, yogurt drink fortified by fruit had higher scores of sensory properties than control. Conclusion: using fruits with fermented milk improved of chemical composition, antioxidant activity contents and sensory properties | ||||
| Keywords | ||||
| yogurt drink; kiwifruit; semi dried date; dried apricot; physicochemical composition | ||||
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