FORTIFICATION OF STIRRED YOGHURT WITH SOME MICROELEMENTS USING NATURAL SOURCES TO IMPROVE ITS NUTRITIONAL VALUE. | ||||
| Journal of Productivity and Development | ||||
| Article 8, Volume 24, Issue 4, October 2019, Page 815-829 PDF (533.86 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpd.2019.81087 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mohamed Yahia El-Hawary* 1; Mohamed Moussa2; Dena Amer1; Samara Samir* 1 | ||||
| 1Fac. Agric., Tanta Univ., Tanta, Egypt | ||||
| 2Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric, Egypt. | ||||
| Abstract | ||||
| The aim of this research is to fortificate the stirred yoghurt with some microelements and natural antioxidants to improve its nutritional value. The control was stirred yoghurt made from buffalo milk. Stirred yoghurt fortified with 5% oat and some fruits (mango, banana and strawberry jam) were prepared and their physicochemical, chemical and microbiolagical properties and some microelements (Si, Fe, Mn, Zn and Cu) content of resultants products were investigated. The data revealed that addition of oat flour slightly increase in pH value but these values were decreased with the addition of fruits. Also the lower in protein contents cause lower in fat while the higher in fat, fiber and carbohydrate contents were higher than control. Mineral analyses of Si, Mn, and Fe contents were great difference between all treatments as they ranged between (28.71-36.51) for Si, (4.61-5.26) for Mn, (3.51-4.11) for Fe and (3.31-3.61) ppm for Zn. Concerning the control, the values obtained were (14.71), (0.91), (0.71), (3.61) for Si, Mn, Fe and Zn respectively. The sensory evaluation showed that addition of fruits improved the total acceptability. Conclusively, oat flour can be used as a good natural source in fortified yoghurt with micronutrients to produce yoghurt with high nutritional and functional value. | ||||
| Keywords | ||||
| Fortification; Stirred Yoghurt; Microelements; Natural Sources; Nutritional Value | ||||
|
Statistics Article View: 244 PDF Download: 411 |
||||
