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International Journal of Dairy Science

Year: 2021 | Volume: 16 | Issue: 1 | Page No.: 41-47
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Authors

Nashi K. ALqahtani

Nashi K. ALqahtani

Alberto Barbabosa-Pliego

Tareq M. Alnemr

Tareq M. Alnemr

Keywords

Research Article

Influence of Sweet Lupine Husk’s Addition on Fat-Free Stirred Yogurt Properties

Nashi K. ALqahtani Nashi K. ALqahtani's LiveDNA, Alberto Barbabosa-Pliego and Tareq M. Alnemr Tareq M. Alnemr's LiveDNA
Background and Objective: Enrichment of free fat yogurt with functional by-product could be enhancing texture and sensory acceptability. The present study aimed to use sweet lupine husk powder as a functional by-product novel source of fiber that could be incorporated into stirred free fat yogurt for enhancement texture and sensory acceptability. Materials and Methods: Free lupine husk powder have been added with 0, 1, 3 and 5% to milk incubated with yogurt starter for preparation lupine husk yogurt and stored for 14 days and performed for variance analysis using ANOVA. The study was carried out at Quality Control Pilot Lab, Dairy Science Department and Alexandria University from June-August, 2019. Results: Organoleptic evaluation results revealed that yogurt (T3) fortified with 1% sweet lupine husk scored the highest overall acceptability during storage. The pH decreased significantly (p<0.05) is correlated with increases in titratable acidity during storage at 4°C. Syneresis of T1 yogurt was lower (p<0.05) than control during storage. Acetaldehyde contents, viscosity and hardness values of T1 and T3 were higher via a control on days 7 and 14, respectively. Conclusion: The addition of lupine husk (as a novel dietary fiber by-product) would complement its functional characteristics. The addition of 1% lupine husk scored highest in all parameters including sensory characteristics and texture.
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