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<p>The current study aimed to produce functional stirred yogurt by incorporating varying amounts of sapote extract (SE) and orange blossom honey. The findings revealed that augmenting yogurt with SE and honey led to a substantial rise in the total phenolic (TPC), total flavonoid compounds (TFC), and antioxidant activity. The physicochemical characteristics showed a favorable shift for the treatments that utilized honey and SE with significant changes observed in total solids (TS), acidity, and pH. In contrast, total protein (TP) and fat content remained unchanged. Sensory analysis indicated that the yogurt augmented with honey and SE had superior flavor, body and texture, and overall acceptability compared to the control sample. However, the addition of SE had an impact on the color of the product. Incorporating honey with SE enhanced the rheological qualities of the product, specifically viscosity and water-holding capacity. There was a decrease in the count of lactic acid bacteria following the addition of honey and SE.</p>

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Enhanced quality and chemical characteristics of stirred yogurt enriched with extract from white sapote fruit (Casimiroa Edulis) and honey

  • 期刊论文

  • 发表日期：

    2025年1月9日

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  • Najla A. Khateeb,
  • Nisreen M. Abdulsalam,
  • Ahmad Sundookah,
  • Heba E. Amin,
  • Lamiaa A. Kadoum,
  • Ghada A. Aboali,
  • Samar I. Salama,
  • Lamiaa I. El-Nawasany

摘要

The current study aimed to produce functional stirred yogurt by incorporating varying amounts of sapote extract (SE) and orange blossom honey. The findings revealed that augmenting yogurt with SE and honey led to a substantial rise in the total phenolic (TPC), total flavonoid compounds (TFC), and antioxidant activity. The physicochemical characteristics showed a favorable shift for the treatments that utilized honey and SE with significant changes observed in total solids (TS), acidity, and pH. In contrast, total protein (TP) and fat content remained unchanged. Sensory analysis indicated that the yogurt augmented with honey and SE had superior flavor, body and texture, and overall acceptability compared to the control sample. However, the addition of SE had an impact on the color of the product. Incorporating honey with SE enhanced the rheological qualities of the product, specifically viscosity and water-holding capacity. There was a decrease in the count of lactic acid bacteria following the addition of honey and SE.