Effect of Supplementation with Watermelon Seeds Pulp on Characteristics of Set -Yogurt as A Natural source of Iron
B. G., H., A.M., E., A.SH., B., A. S., S. (2022). Effect of Supplementation with Watermelon Seeds Pulp on Characteristics of Set -Yogurt as A Natural source of Iron. EKB Journal Management System, 43(3), 511-518. doi: 10.21608/asejaiqjsae.2022.264662
Harmela B. G.; El Harmel A.M.; Bakr A.SH.; Salem, A. S.. "Effect of Supplementation with Watermelon Seeds Pulp on Characteristics of Set -Yogurt as A Natural source of Iron". EKB Journal Management System, 43, 3, 2022, 511-518. doi: 10.21608/asejaiqjsae.2022.264662
B. G., H., A.M., E., A.SH., B., A. S., S. (2022). 'Effect of Supplementation with Watermelon Seeds Pulp on Characteristics of Set -Yogurt as A Natural source of Iron', EKB Journal Management System, 43(3), pp. 511-518. doi: 10.21608/asejaiqjsae.2022.264662
B. G., H., A.M., E., A.SH., B., A. S., S. Effect of Supplementation with Watermelon Seeds Pulp on Characteristics of Set -Yogurt as A Natural source of Iron. EKB Journal Management System, 2022; 43(3): 511-518. doi: 10.21608/asejaiqjsae.2022.264662

Effect of Supplementation with Watermelon Seeds Pulp on Characteristics of Set -Yogurt as A Natural source of Iron

Alexandria Science Exchange Journal
Article 12, Volume 43, Issue 3, September 2022, Page 511-518  XML PDF (288.91 K)
Document Type: Original Article
DOI: 10.21608/asejaiqjsae.2022.264662
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Authors
Harmela B. G. email 1; El Harmel A.M.* 2; Bakr A.SH.* 2; Salem, A. S.* 3
1Faculty of Agriculture -food sciences and technology department -tanta university
2Food Science and Tech Dep. Fac. of Agri. Tanta Uni.
3Dairy Tech Dep. Animal Production Research Inst., Agri. Res. Center
Abstract
The aim of this study was to evaluate the effect of supplementation of different ratio of watermelon seeds on the physciochemical, rheological and sensory properties of set yogurt.  The Yoghurt was supplemented with watermelon seeds (Citrullusl anatus), in different ratio (T1) 3%, (T2) 5%, (T3) 10% and (T4) 15% were compared with control. The addition of watermelon seeds had a significant effect on pH values and acidity% of different yoghurt samples. Increasing of seeds ratio increased iron content, T.S, via protein content .Also the viscosity was increased as the percentage of ratio of seeds increased .sensory properties of all fresh samples had the best score and accepted after 3 and 10 days of storage. Results indicated that watermelon seeds consider as a good source of nutrients in the diet and may have health and economic benefits due to its content of fiber, minerals and a great effect of antioxidant activity.
 
Keywords
Set-Yogurt; Iron Deficiency; Watermelon seeds pulp
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