Atwaa, E., Abou Sayed-Ahmed, E., Hassan, M. (2020). Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber. Journal of Food and Dairy Sciences, 11(9), 271-276. doi: 10.21608/jfds.2020.118368
E. Atwaa; Eman T. Abou Sayed-Ahmed; M. A. A. Hassan. "Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber". Journal of Food and Dairy Sciences, 11, 9, 2020, 271-276. doi: 10.21608/jfds.2020.118368
Atwaa, E., Abou Sayed-Ahmed, E., Hassan, M. (2020). 'Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber', Journal of Food and Dairy Sciences, 11(9), pp. 271-276. doi: 10.21608/jfds.2020.118368
Atwaa, E., Abou Sayed-Ahmed, E., Hassan, M. Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber. Journal of Food and Dairy Sciences, 2020; 11(9): 271-276. doi: 10.21608/jfds.2020.118368
Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber
1Food Science department, Faculty of Agriculture, Zagazig University, Egypt
2Food Science department, Faculty of Agriculture, Ain shams University, Egypt
Abstract
Physicochemical, microbiological and sensory properties of low fat probiotic yoghurt fortified with mango pulp powder were investigated. Mango pulp powder was added at ratios of 1, 2 and 3 %. Yoghurt treatments were analyzed when fresh and after 5, 10 and 15 days of storage at 5 ± 1˚C. Fortification of low fat yoghurt with mango pulp powder increased the total solids, protein, ash, pH, dietary fiber, viscosity, phenolic contents and antioxidant activity. Increments were proportional to the mango pulp powder fortification concentration. On the other hand, the acidity and synersis decreased with the increase of the added mango pulp fiber. Fortification of low fat yoghurt with mango pulp powder improved the viability of Streptococcus thermophiles, Lactobacillus acidophilus and Bifidobacterium bifidum and this improvement was proportional to the concentration of mango pulp powder. Low fat yoghurt made with added of 3% of mango pulp powder achieved the highest scores for sensory properties, compared to other treatments. It could be concluded that mango pulp powder can be used at a rate of 3% as a source of bioactive components and dietary fiber in making of low fat yoghurt, which enhanced its physicochemical, microbiological, antioxidant and sensory properties.
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