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<p>The growing demand for functional dairy products has led to interest in fortifying yogurt with plant-based proteins to improve its nutritional profile. This study aimed to evaluate the effects of incorporating high-protein seeds—ketapang (<i>Terminalia catappa</i>), chia (<i>Salvia hispanica</i>), and pumpkin (<i>Cucurbita moschata</i>)—on yogurt quality. An initial optimization using ketapang seed milk at 10%, 15%, and 20% (v/v) identified 20% (KP20) as optimal based on pH, viscosity, and syneresis. This level was applied to chia (CH20) and pumpkin (PM20) yogurts. Yogurt samples were prepared using 10%, 15%, or 20% (v/v) starter culture and evaluated on days 0, 7, and 14 of storage. CH20 had the highest viscosity (1400 cP), total solids (16.2%), and calcium (175&#xa0;mg/100&#xa0;g); KP20 had the highest protein (4.35%), ash (0.92%), and LAB counts (8.9 log CFU/mL); while PM20 had the highest pH (4.70) and fat content (3.8%). All yogurts were microbiologically safe and showed acceptable sensory scores. No significant changes (<i>p</i> &gt; 0.05) were observed in pH, syneresis, or viscosity during storage. These findings highlight chia-fortified yogurt as the most promising formulation for improving functional and nutritional attributes in dairy products.</p>

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Nutritional and functional fortification of yogurt with high-protein seeds: Ketapang (Terminalia catappa), Chia (Salvia hispanica), and Pumpkin (Cucurbita moschata)

  • 期刊论文

  • 发表日期：

    2025年12月3日

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  • Astrilia Damayanti,
  • Zuhriyan Ash Shiddieqy Bahlawan,
  • Fidia Fibriana,
  • Fitri Nur Kayati,
  • Kakalia Putri Auralita,
  • Anggun Enjelita,
  • Marshella Devianasari,
  • Sophia Diandini,
  • Helfi Julia,
  • Fani Danisa

摘要

The growing demand for functional dairy products has led to interest in fortifying yogurt with plant-based proteins to improve its nutritional profile. This study aimed to evaluate the effects of incorporating high-protein seeds—ketapang (Terminalia catappa), chia (Salvia hispanica), and pumpkin (Cucurbita moschata)—on yogurt quality. An initial optimization using ketapang seed milk at 10%, 15%, and 20% (v/v) identified 20% (KP20) as optimal based on pH, viscosity, and syneresis. This level was applied to chia (CH20) and pumpkin (PM20) yogurts. Yogurt samples were prepared using 10%, 15%, or 20% (v/v) starter culture and evaluated on days 0, 7, and 14 of storage. CH20 had the highest viscosity (1400 cP), total solids (16.2%), and calcium (175 mg/100 g); KP20 had the highest protein (4.35%), ash (0.92%), and LAB counts (8.9 log CFU/mL); while PM20 had the highest pH (4.70) and fat content (3.8%). All yogurts were microbiologically safe and showed acceptable sensory scores. No significant changes (p > 0.05) were observed in pH, syneresis, or viscosity during storage. These findings highlight chia-fortified yogurt as the most promising formulation for improving functional and nutritional attributes in dairy products.