Physicochemical, antioxidant, antimicrobial and sensory properties of functional yoghurt supplemented with guava seeds, leaves and pulp extract
Hassan, D., El sawy, S., El shishtawy, H. (2022). Physicochemical, antioxidant, antimicrobial and sensory properties of functional yoghurt supplemented with guava seeds, leaves and pulp extract. EKB Journal Management System, 50(2), 213-228. doi: 10.21608/ejfs.2022.119141.1120
Doaa Fathy Hassan; Sahar Ahmed El sawy; Hesham Mohamed El shishtawy. "Physicochemical, antioxidant, antimicrobial and sensory properties of functional yoghurt supplemented with guava seeds, leaves and pulp extract". EKB Journal Management System, 50, 2, 2022, 213-228. doi: 10.21608/ejfs.2022.119141.1120
Hassan, D., El sawy, S., El shishtawy, H. (2022). 'Physicochemical, antioxidant, antimicrobial and sensory properties of functional yoghurt supplemented with guava seeds, leaves and pulp extract', EKB Journal Management System, 50(2), pp. 213-228. doi: 10.21608/ejfs.2022.119141.1120
Hassan, D., El sawy, S., El shishtawy, H. Physicochemical, antioxidant, antimicrobial and sensory properties of functional yoghurt supplemented with guava seeds, leaves and pulp extract. EKB Journal Management System, 2022; 50(2): 213-228. doi: 10.21608/ejfs.2022.119141.1120

Physicochemical, antioxidant, antimicrobial and sensory properties of functional yoghurt supplemented with guava seeds, leaves and pulp extract

Egyptian Journal of Food Science
Volume 50, Issue 2, 2022, Page 213-228  XML PDF (1.02 MB)
Document Type: Original Article
DOI: 10.21608/ejfs.2022.119141.1120
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Authors
Doaa Fathy Hassan email 1; Sahar Ahmed El sawy1; Hesham Mohamed El shishtawy2
1Agriculture research center, food technology and research institute
2Agriculture research center, agriculture ginetic engineering institute
Abstract
The purpose of this research was analyse the influence of the phenolic and flavonoid components and antioxidant activity of functional flavoured yoghurt supplemented with guava extracts (GE) (seeds, green and red leaves and juice) to assess these effects as antioxidant and antibacterial. The findings indicated that all guava extracts exhibit antioxidant activity employing (DPPH, ABTS) techniques with enhanced activity during cold storage and antibacterial activity against tested microorganisms. Addition of guava extracts to yoghurt notably (pulp, leaves) enhanced sensory characteristics, increased total solids and protein content, didn’t influence the acidity and pH. All yoghurt samples were protected against development of spoilage and harmful bacteria and enhanced growth and viability of lactic acid bacteria (LAB) (LAB). GE-fortified yoghurt's total phenolic compounds (TPC), as well as individual phenolics content and antioxidant activity, rose progressively and dramatically during the course of cold storage, according to the findings. TPC has a significant impact on the antioxidant activity of GE-fortified yoghurts. According to the findings, GE may be utilised to make functional dairy products that are higher in nutritional content and have more biological activity.
Keywords
Guava leaves; Physicochemical; Antioxidant
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