Abd El-Sattar, E., Ramadan, M., Abd El-Wahed, E. (2020). Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder. Journal of Food and Dairy Sciences, 11(4), 91-96. doi: 10.21608/jfds.2020.95596
E. Abd El-Sattar; Mahetab F. Ramadan; E. Abd El-Wahed. "Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder". Journal of Food and Dairy Sciences, 11, 4, 2020, 91-96. doi: 10.21608/jfds.2020.95596
Abd El-Sattar, E., Ramadan, M., Abd El-Wahed, E. (2020). 'Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder', Journal of Food and Dairy Sciences, 11(4), pp. 91-96. doi: 10.21608/jfds.2020.95596
Abd El-Sattar, E., Ramadan, M., Abd El-Wahed, E. Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder. Journal of Food and Dairy Sciences, 2020; 11(4): 91-96. doi: 10.21608/jfds.2020.95596
Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder
1Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, 44519 Zagazig, Egypt.
2Department of Food Science, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt.
Abstract
Guava seeds powder (GSP) is rich source of dietary fiber, minerals, and antioxidants compounds. The present study was administered to evaluate the effect of supplementation with GSP on the physicochemical, rheological, and sensory properties of probiotic low-fat yoghurt. GSP was added at ratios of 1, 2, and 3%. A gradual increase in dietary fiber, Acidity, viscosity, total phenolic content, and antioxidant activity was recorded in GSP-enriched yoghurt as the GSP ratio increased. On the other hand, the pH values and syneresis were decreased in GSP enriched yoghurt when the ratio of GSP increased. Low fat yoghurt supplemented with 3% of GSP had the best physicochemical, acceptability, sensory and rheological properties. In all treatments bacterial counts increased in GSP-enriched yoghurt treatments. The study demonstrated that GSP might be used as a source of phenols and dietary fiber in low-fat yoghurt and that enhances its nutritional value and its rheological and sensory properties. GSP contain fiber, and thus have been suggested to fulfill the prebiotic concept, and that led to an increase in the counts of probiotic bacteria in manufactured treatments to exceed about 106 CFU/g. thereby acting as prebiotics, and the produce low-fat yoghurt supplemented with GSP as synbiotic.
View on SCiNiTO
Top