Antioxidant Activity, Rheological, and Sensory Properties of Functional Goat Milk Yoghurt Drink Using Some Plant Extracts
Elkot, W., El-Deeb, A., Hefny, S., Bakr, A. (2023). Antioxidant Activity, Rheological, and Sensory Properties of Functional Goat Milk Yoghurt Drink Using Some Plant Extracts. EKB Journal Management System, 3(1), 109-123. doi: 10.21608/aujst.2023.312710
Wael Fathi Elkot; Amany Mohamed El-Deeb; Samaher Gamal Hefny; Ashraf Shaban Bakr. "Antioxidant Activity, Rheological, and Sensory Properties of Functional Goat Milk Yoghurt Drink Using Some Plant Extracts". EKB Journal Management System, 3, 1, 2023, 109-123. doi: 10.21608/aujst.2023.312710
Elkot, W., El-Deeb, A., Hefny, S., Bakr, A. (2023). 'Antioxidant Activity, Rheological, and Sensory Properties of Functional Goat Milk Yoghurt Drink Using Some Plant Extracts', EKB Journal Management System, 3(1), pp. 109-123. doi: 10.21608/aujst.2023.312710
Elkot, W., El-Deeb, A., Hefny, S., Bakr, A. Antioxidant Activity, Rheological, and Sensory Properties of Functional Goat Milk Yoghurt Drink Using Some Plant Extracts. EKB Journal Management System, 2023; 3(1): 109-123. doi: 10.21608/aujst.2023.312710

Antioxidant Activity, Rheological, and Sensory Properties of Functional Goat Milk Yoghurt Drink Using Some Plant Extracts

Aswan University Journal of Sciences and Technology
Volume 3, Issue 1, June 2023, Page 109-123  XML PDF (485.41 K)
Document Type: Original papers
DOI: 10.21608/aujst.2023.312710
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Authors
Wael Fathi Elkot email orcid 1; Amany Mohamed El-Deeb2; Samaher Gamal Hefny3; Ashraf Shaban Bakr4
1Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University
2Food Technology Research Institute, Agricultural Research center, Giza, Egypt.
3Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan, 81528, Egypt.
4Food Science and Technology Department, Faculty of Agriculture, Tanta University, Tanta, 31111, Egypt
Abstract
The present study was designed to investigate the effect of using different ratios (5, 10, and 15%) of date fruit, karkade, and oregano extracts in the manufacture of goat milk yoghurt drinks. Antioxidant activity, rheological, and sensory properties of flavored yoghurt drinks were evaluated. All goat milk yoghurt drink samples were analyzed for phenolic compounds, antioxidant activity, and sensory properties when fresh and during storage (21 days) at 4±1°C. Our results indicated that there was an increase in antioxidant activity and phenolic compounds in all treatments by increasing the levels of plant extracts added. Generally, the data concluded that using 10% date fruit, 10% karkade, and 5% oregano extracts yielded higher scores for rheological and sensory properties than other treatments. The overall results showed that it is possible to produce good-quality goat milk yoghurt drinks with good appearance, flavor, body & texture by adding date, karkade, and oregano extracts as functional foods.
Keywords
Goat milk; Yoghurt drink; Antioxidant activity; Rheological properties; Sensory properties
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