Yoghurt fortification with green papaya powder and banana resistant starch: effects on the physicochemical and bioactive properties

Abstract

SummaryFor enhanced nutritional and health benefits, yoghurts have been fortified with plant‐based ingredients. In this study, functional yoghurts were formulated by incorporating banana resistant starch (BRS) and green papaya powder (GPP) into partially skimmed milk (2%). These yoghurts were analyzed for various parameters over a 21‐day storage period at 5 °C, including pH, titratable acidity (TA), firmness, viscosity, water activity (aw), water holding capacity (WHC), colour, probiotic viability, protein and dietary fibre content, antioxidant activity (AA), and total phenolic content (TPC). The results demonstrated that the optimal addition of BRS and GPP significantly enhanced the WHC, nutritional, antioxidative, and TPC properties of the yoghurts (p < 0.05). Total dietary fibre was 73% higher, and TPC and AA were increased by 320.6% and 274%, respectively, in yoghurt containing a higher proportion of GPP than the control. During the storage period, the viable total lactic acid bacteria (LAB) counts in yoghurts were above 8 log CFU/mL. However, the formulated yoghurts exhibited decreased firmness and viscosity, as well as a darker colour (reduced L*) compared to the control, which significantly affected consumer preference (p < 0.05). Overall, the incorporation of plant‐based ingredients like BRS and GPP can effectively enhance the nutritional and functional values of yoghurts.

Foodomics-based metabolites profiling of the Greek yogurt incorporated with unripened papaya peel powder

“…Fermented dairy products have been reported to support the immune system and their consumption is associated with reduced risk of several diseases at the population level due to their probiotic bacterial component ( Ahmed et al, 2021 ). Additionally, research has been conducted on fortifying yogurts with plant ingredients ( Reeta et al, 2018 , Sarker et al, 2023 ) to promote the growth of probiotics and improve the health benefits of yogurts. According to emerging research, obesity and general health may be influenced by gut microbiota, and a plant-based diet is thought to encourage a diversified and healthy gut microbiota ( Sidhu et al, 2023 ).…”