Preparation and Properties of Stirred Yogurt Supplemented with Powdered Doum (Hyphaene thebaica) Fruit | ||||
| Journal of Sustainable Agricultural and Environmental Sciences | ||||
| Volume 3, Issue 4, September 2024, Page 59-67 PDF (846.22 K) | ||||
| Document Type: Original research paper | ||||
| DOI: 10.21608/jsaes.2024.307260.1094 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Alshymaa Elshynrawy; Ashraf S. Bakr; Lamiaa I. El-Nawasany* ; Dina A. Amer* | ||||
| Département of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt | ||||
| Abstract | ||||
| Recently, there has been a surge of interest in enhancing traditional stirred yogurt to increase demand for healthy, high nutritional value, and delicious dairy products. Doum fruit, which contains carbohydrates, different minerals, antioxidants, and metabolites such as tannins, saponins, steroids, glycosides, terpenes, and terpenoids, contains necessary nutrients and functional characteristics. Consequently, there has been an enhancement of the characteristics of Stirred Yogurt using doum fruit. In this study, Doum fruit (doum powder 2%, 4%), (doum extract 0.2%, 0.4%) was employed in yogurt, as a good source of phenolic compounds, flavonoids, and minerals such as iron, potassium, calcium, and magnesium. Stirred yogurt fortified with Powdered doum fruit gained in a shorter fermentation time than Yogurt by using doum extract, improving yogurt's viscosity and water-holding capacity. Moreover, there was an increase in flavonoids and phenolic compounds and a general boost in antioxidant activity when Yogurt using doum extract. By using doum fruit in yogurt production, its properties can be enhanced while preserving its biologically active antioxidant characteristics in comparison to non-fortified yogurt. | ||||
| Keywords | ||||
| Fortification; characteristic; Hyphaene thebaica powder; Hyphaene thebaica extract | ||||
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