Physicochemical, functional and sensory properties of probiotic yoghurt flavored with white sapote fruit (Casimiroa edulis).

Content Provider	Europe PMC
Author	Khalil, Osama S. F. Ismail, Hesham A. Elkot, Wael F.
Abstract	Yoghurt is one of the health-functional foods and its nutritive value can be enhanced by adding native fruit. This study aimed to produce novel functional probiotic yoghurt using Bifidobacterium longum (B. longum) strain and White sapote fruits pulp (WSP) at levels of 5, 10, and 15%. WSP contains 19.87% carbohydrates, 0.90% protein, 0.35% fat, 0.78% fiber, 0.6% ash, 48.70 (mg GAE/100 g) total phenolic, 28.25 (mg/100 g) ascorbic acid and 153.53 (IC50 (mg/mL)) for antioxidant activity. Physicochemical, microbiological and sensory evaluation of flavored yoghurt samples were investigated during storage at 5 ± 1 °C for 21 days. The results revealed that increases in total solids, protein, ash, and carbohydrates content were observed in the flavored probiotic yoghurt compared to the control sample. Syneresis and WHC values of flavored yoghurt were influenced by supplementation with WSP whether in fresh or stored samples. Furthermore, significant (P< 0.05) increases in ascorbic acid, antioxidant activity, total phenols, vitamins, and minerals were observed in flavored probiotic yoghurt. Molds & yeast were not detected in all samples except in both control and probiotic yoghurt samples that appeared after 14 and 21 days. Similarly, coliforms were not found in all fresh and stored yoghurt samples. Sensory evaluation results showed that probiotic yoghurt flavored with 10% WSP had the highest acceptance scores compared to other treatments. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05393-5.
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ISSN	00221155
Volume Number	59
DOI	10.1007/s13197-022-05393-5
PubMed Central reference number	PMC9304470
Issue Number	9
PubMed reference number	35875242
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2022-02-24
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2022
Subject Keyword	Probiotic yoghurt White sapote fruits Physicochemical properties Antioxidant Minerals
Content Type	Text
Resource Type	Article
Subject	Food Science