Producing Yoghurt of High Nutritional and Healthy Value Supplemented With Zucchini Flower
This study investigated the effect of incorporating zucchini (Cucurbita pepo L.) flowers on the nutritional and sensory properties of yogurt during refrigerated storage (4±1°C) for 3 weeks. Fresh and stored yogurt samples were assessed for chemical composition (total solids, protein, fat, ash, miner...
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Food Technology Research Institute, ARC
2024-09-01
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| Series: | Food Technology Research Journal |
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| Online Access: | https://ftrj.journals.ekb.eg/article_378318_b894e1894wAYtj4ochrfpYJT9c5sJVr6YxwTKid.pdf |
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| author | Howida, A. EL-Sayed Mona, A. Hassan Amira, S. Abd Elsalam |
| author_facet | Howida, A. EL-Sayed Mona, A. Hassan Amira, S. Abd Elsalam |
| author_sort | Howida, A. EL-Sayed |
| collection | DOAJ |
| description | This study investigated the effect of incorporating zucchini (Cucurbita pepo L.) flowers on the nutritional and sensory properties of yogurt during refrigerated storage (4±1°C) for 3 weeks. Fresh and stored yogurt samples were assessed for chemical composition (total solids, protein, fat, ash, minerals), pH, diacetyl content, antioxidant activity, total phenols, carotenoids, texture (hardness, springiness, cohesiveness, gumminess, chewiness), and sensory attributes (flavor, body & texture, appearance). Results showed that ash content increased gradually in all yogurt samples during storage. Yogurts with zucchini flowers had higher mineral contents compared to the control. The initial pH of all samples was acidic in the first week, and then gradually decreased with storage time. Yogurt with 2.5% zucchini flowers exhibited the highest diacetyl content. Zucchini flower addition significantly increased antioxidant activity, total phenols, and carotenoids compared to the control. Hardness, cohesiveness, gumminess, and chewiness increased with increasing zucchini flower levels, while springiness decreased. Sensory evaluation revealed that yogurts containing 1, 1.5 and 2% zucchini flowers received higher scores for flavor, body & texture, and appearance than the sample containing 2.5 % zucchini flowers. These findings suggest that zucchini flowers have potential as a functional food ingredient, enhancing the nutritional and sensory properties of yogurt |
| format | Article |
| id | doaj-art-3093faa3039841b9a352906c47b0c8a5 |
| institution | Kabale University |
| issn | 2974-3990 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Food Technology Research Institute, ARC |
| record_format | Article |
| series | Food Technology Research Journal |
| spelling | doaj-art-3093faa3039841b9a352906c47b0c8a52025-08-20T03:50:39ZengFood Technology Research Institute, ARCFood Technology Research Journal2974-39902024-09-01516374https://doi.org/10.21608/ftrj.2024.297535.1081Producing Yoghurt of High Nutritional and Healthy Value Supplemented With Zucchini FlowerHowida, A. EL-Sayed0Mona, A. Hassan1Amira, S. Abd Elsalam 2Dairy Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, EgyptDairy Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, EgyptDairy Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, EgyptThis study investigated the effect of incorporating zucchini (Cucurbita pepo L.) flowers on the nutritional and sensory properties of yogurt during refrigerated storage (4±1°C) for 3 weeks. Fresh and stored yogurt samples were assessed for chemical composition (total solids, protein, fat, ash, minerals), pH, diacetyl content, antioxidant activity, total phenols, carotenoids, texture (hardness, springiness, cohesiveness, gumminess, chewiness), and sensory attributes (flavor, body & texture, appearance). Results showed that ash content increased gradually in all yogurt samples during storage. Yogurts with zucchini flowers had higher mineral contents compared to the control. The initial pH of all samples was acidic in the first week, and then gradually decreased with storage time. Yogurt with 2.5% zucchini flowers exhibited the highest diacetyl content. Zucchini flower addition significantly increased antioxidant activity, total phenols, and carotenoids compared to the control. Hardness, cohesiveness, gumminess, and chewiness increased with increasing zucchini flower levels, while springiness decreased. Sensory evaluation revealed that yogurts containing 1, 1.5 and 2% zucchini flowers received higher scores for flavor, body & texture, and appearance than the sample containing 2.5 % zucchini flowers. These findings suggest that zucchini flowers have potential as a functional food ingredient, enhancing the nutritional and sensory properties of yogurt https://ftrj.journals.ekb.eg/article_378318_b894e1894wAYtj4ochrfpYJT9c5sJVr6YxwTKid.pdfzucchini floweryoghurtnutritional and healthy value |
| spellingShingle | Howida, A. EL-Sayed Mona, A. Hassan Amira, S. Abd Elsalam Producing Yoghurt of High Nutritional and Healthy Value Supplemented With Zucchini Flower Food Technology Research Journal zucchini flower yoghurt nutritional and healthy value |
| title | Producing Yoghurt of High Nutritional and Healthy Value Supplemented With Zucchini Flower |
| title_full | Producing Yoghurt of High Nutritional and Healthy Value Supplemented With Zucchini Flower |
| title_fullStr | Producing Yoghurt of High Nutritional and Healthy Value Supplemented With Zucchini Flower |
| title_full_unstemmed | Producing Yoghurt of High Nutritional and Healthy Value Supplemented With Zucchini Flower |
| title_short | Producing Yoghurt of High Nutritional and Healthy Value Supplemented With Zucchini Flower |
| title_sort | producing yoghurt of high nutritional and healthy value supplemented with zucchini flower |
| topic | zucchini flower yoghurt nutritional and healthy value |
| url | https://ftrj.journals.ekb.eg/article_378318_b894e1894wAYtj4ochrfpYJT9c5sJVr6YxwTKid.pdf |
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