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International Journal of Dairy Science

Year: 2013 | Volume: 8 | Issue: 2 | Page No.: 48-57
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Authors

M. Mehriz Abou El Samh

A. Abou Dawood Sherein

H. Hebeishy Essam

Keywords

Research Article

Properties and Antioxident Activity of Probiotic Yoghurt Flavored with Black Carrot, Pumpkin and Strawberry

M. Mehriz Abou El Samh, A. Abou Dawood Sherein and H. Hebeishy Essam
Customer demand on yoghurts with natural additives has been dramatically increased. The study was carried out to improve the flavor and nutritional value of yogurt. Black carrot, pumpkin and strawberry were added to yogurt at several concentrations. Chemical, rheological, Organoleptic, microbiological and antioxidant properties were determined in the flavored yoghurts. Viscosity in yoghurts was decreased by adding black carrot and strawberry, while increased by adding pumpkin. Syneresis of all flavored yoghurts was significantly lower than that of the plain yoghurt without sugar. Strains of lactic acid bacteria approximately exhibited the same behavior in flavored yoghurt samples. The viability of probiotic organism B. lactis Bb-12 was highest when 8% sugar was added. Organoleptic assessment indicated that the use of pumpkin as a flavoring material is highly recommended in the probiotic yoghurt manufacturing. Total phenolic content of the flavoring materials was highest in the strawberry jam followed by black carrot jam and was the lowest in the pumpkin jam. Flavonoid content in the flavoring materials showed a similar trend to that of total phenolic content in different flavored yoghurts. RSA % was higher in flavored probiotic yoghurt containing 0.5 and 1% pumpkin and carrots than plain yoghurt with or without sugar. The volume of yoghurt (L) required causing 50% (IC50) or 90% (IC90) free radical inhibition was inversely related to the RSA%. Chemical, rheological, microbiological, organolepical and antioxidant properties indicated that the use of pumpkin, strawberry and black carrot as flavoring materials in flavored yoghurt manufacturing is highly recommended.
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