Document Type : Original Article
Authors
1
Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt.
2
Department of Dairy Science and Technology, Faculty of Agriculture, Beni-Suef University Beni-Suef 62521, Egypt
3
Department of dairy science and technology, faculty of Agriculture, Alexandria University, Alexandria, Egypt
4
Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
Abstract
Yogurt is a well-known fermented product. It is also utilized as a nutritious food item due to its nutritional value, tasteful, and improving the digestibility of the milk. Kiwi fruits are one of the world's healthiest fruits because of their high content of dietary fiber, and antioxidant compounds that enhance the immune system and promote intestinal health. Therefore, this study aimed to investigate the impact of supplementation of different percentages of Kiwi pulp fruit on the physio-chemical, sensory characteristics, and antioxidant activity of treated yogurt throughout cold storage for 14 days. T1, T2, and T3, three yogurt treatments are made from pasteurized cow’s milk fortified with Kiwi pulp at rates of 5,10, and 15% respectively, and yogurt without additives as a control sample (C). Results revealed that fortified yogurt with Kiwi pulp had significant differences compared to blank yogurt. T1 has the highest values for physio-chemical properties, viscosity, and texture profile analysis. Furthermore, both T1 and T2 exhibited high overall acceptability for sensory properties. Interestingly, there is a significant increase in antioxidant activity and iron content of the fortified yogurt supplemented with Kiwi pulp. Thus, the Kiwi-fruit addition not only enhanced the physiochemical and sensory properties of yogurt but also improved its nutritional value.
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