Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber

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.

Preparation of Low Fat Probiotic Yoghurt Supplemented with Pomegranate Pomace Powder as Source of Antioxidant Dietary Fibers

“…With respect to fiber content supplementation low fat yoghurt with PPP increased fiber content and these increments were proportional to the supplementation ratio. These results are the line with those reported by Hasani et al, (2017) and Atwaa et al,(2020).…”

“…The pH values of the PPP fortified yoghurt samples took an opposite direction to the acidity values. Similar results were reported by Al-hamdani et al (2015), Hasani et al, (2017) and Atwaa et al, (2020).…”

“…Total phenolic content and radical scavenging activity of all samples decreased with storage period progressed. These results have been confirmed by Jambi (2018) and Atwaa et al, (2020). 5) showed that addition of PPP to reduced fat yoghurt increased the counts of total bacterial, and this increment was proportional to the supplementation ratio.…”

“…With the storage period progressed the viscosity of all yoghurt treatments is increased. The current data align with Dabija et al, (2018) and Atwaa et al, 2020) .…”

“…The majority of probiotic food already on the market such as, fermented milks and yoghurt are fresh products which consumed within days or weeks of manufacture. The potential health promoting effects of dairy products which incorporate probiotic organisms such as lactobacillus and Bifidobacterium spp has stimulated a major research effort in recent years ( Baú et al ,2014:Atwaa et al, 2020. The general trend is increasing towards the use of by-products such as some agricultural crop residues as by-products in food processing around the world (Abd Rabo et al, 2019).…”