Improving the functional properties of Yoghurt by using Pomegranate (Punica granatum) Juice. | ||||
| Minia Journal of Agricultural Research and Development | ||||
| Volume 44, Issue 4, December 2024, Page 671-687 PDF (407.35 K) | ||||
| Document Type: Original Articles | ||||
| DOI: 10.21608/mjard.2024.396195 | ||||
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| Abstract | ||||
| This study sought to ascertain the effects of adding pomegranate (Punica granatum) juices as natural ingredients on the physio-chemical characteristics, antioxidant, total phenolic, total flavonoid, flavor compounds such as (acetaldehyde, diacetyl, and acetoin )microbiological examination, as well as the sensory evaluation of the set yoghurt. The set yoghurt was made cow's milk, 3% fat, pomegranate juice (10 and 15%), and stabilizer (1% starch and 0.4% gelatin). and, and the the final product were stored at 5°C until the end of the 15-day storage period. The physicochemical properties of the yogurt samples, such as their pH, protein, fat, total solids, and syneresis, were investigated. Furthermore, treatments were subjected to microbiological examination and sensory evaluation both fresh and following seven and fifteen days of cold storage at 5°C. The results showed that there are significant differences in total solids, pH and titratable acidity between control and treated samples. Moreover, antioxidants, total flavonoids and phenolic compounds increased significantly with addition of. Pomegranate juicesl . It was found that all samples' titratable acidity increased during storage. The syneresis levels of yoghurt with 15% pomegranate juice were significant. The sensory evaluations showed that there were notable differences between the control yoghurt samples and treated samples with 10% pomegranate juices received the highest flavor and texture ratings when compared to treated with 15% juices. The obtained results obtained in this study demonstrated that addition of pomegranate juices in yoghurt making significantly improved the yogurt's quality and expanded its health benefits. | ||||
| Keywords | ||||
| functional yoghourt; pomegranate; stabilizer; ferment | ||||
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