Nasser, S. (2022). The Addition of Lemon Peel Powder Affects the Properties of Yogurt. Journal of Food and Dairy Sciences, 13(4), 65-70. doi: 10.21608/jfds.2022.136776.1055
Sahar A. Nasser. "The Addition of Lemon Peel Powder Affects the Properties of Yogurt". Journal of Food and Dairy Sciences, 13, 4, 2022, 65-70. doi: 10.21608/jfds.2022.136776.1055
Nasser, S. (2022). 'The Addition of Lemon Peel Powder Affects the Properties of Yogurt', Journal of Food and Dairy Sciences, 13(4), pp. 65-70. doi: 10.21608/jfds.2022.136776.1055
Nasser, S. The Addition of Lemon Peel Powder Affects the Properties of Yogurt. Journal of Food and Dairy Sciences, 2022; 13(4): 65-70. doi: 10.21608/jfds.2022.136776.1055
The Addition of Lemon Peel Powder Affects the Properties of Yogurt
Faculty of Agriculture, Food and Dairy Science and Technology Department, Damanhour University, Egypt
Abstract
Lemon peels are a solid by-product produced during the industry and are often disposed of as agricultural waste. This research aims to take advantage of the lemon peels that are disposed of, as well as to raise the content of the yogurt from vitamin C, which works to raise immunity. It is known that milk and its products are poor in their content of vitamin C. In this research, the crushed lemon peel was added to the yogurt at different concentrations. (0.1, 0.2, 0.3%) to raise the content of vitamin C in the yogurt and it was incubated at different temperatures 30ͦ and 45ͦ C and the protein, fiber , calcium, sodium, iron and potassium were estimated. Antioxidants, viscosity, and pH were tracked during manufacturing, and samples incubated at 30 ͦ C required a longer time during incubation to reach the required pH. The vitamin C content was higher in the samples incubated at 30°C, as was the case for the antioxidants. The protein content in the samples did not differ between the samples to which lemon peel was added and the control ones, as well as between the samples incubated at 30 and 45ͦ C, and the samples content of sodium and potassium differed. In samples incubated at 45ͦ C, the results did not differ for calcium, but iron was high in samples incubated at 30 in all concentrations, and the results did not differ much about sensory properties.
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