Effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milk
This study investigates the impact of lotus seed powder and chocolate addition on the frozen yogurt formulated with goat milk. It’s hypothesized that it would be a low-fat, high-protein, mineral-rich, healthy alternative to market-available dairy frozen desserts. Four different treatments T1 (7% coc...
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Taylor & Francis Group
2024-12-01
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| Series: | Cogent Food & Agriculture |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2396952 |
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| author | Maria Azeem Saba Asim Awais Raza Hamad Rasul Muhammad Ali Bakhtawar Khalid Rizwan Shukat Agoura Diantom |
| author_facet | Maria Azeem Saba Asim Awais Raza Hamad Rasul Muhammad Ali Bakhtawar Khalid Rizwan Shukat Agoura Diantom |
| author_sort | Maria Azeem |
| collection | DOAJ |
| description | This study investigates the impact of lotus seed powder and chocolate addition on the frozen yogurt formulated with goat milk. It’s hypothesized that it would be a low-fat, high-protein, mineral-rich, healthy alternative to market-available dairy frozen desserts. Four different treatments T1 (7% cocoa powder (CP), milk 90%, lotus seed powder (LSP) 3%), T2 (5% CP, 90% milk, 5% LSP) and T3 (3% CP, 90% milk, 7% LSP) were created using lotus seed and cocoa powder, while T0 (100% pure goat milk) was used as the control. The product underwent a comprehensive evaluation, including a thorough assessment of its physicochemical, phytochemical, mineral, and sensory profiles. Prepared yogurt showed an increase in lotus seed powder i.e. 3, 5, and 7% showed reduction in moisture 31.3, 31.5 and 33.7%, respectively. pH ranged from a minimum of 4.41 in T0 to 5.72 in T2. The phytochemical analysis revealed the mean value of TPC, TFC and DPPH of the product in the range of 41.3–87.6 mg/GAE g, 118–147 mg/GAE g, 86–95 µg/mL. The mineral contents ranged 1405–1430 mg/g for Ca, and 149–165 mg/g for Mg. Sensory evaluation of the product revealed that T2 received the highest score for flavor, texture, color, and overall acceptance of the prepared product. Thus, the addition of lotus seed and cocoa powder to goat milk frozen yogurt demonstrated great sensory and nutritional advantages, making it optional for creating a fresh dairy product with high added values. |
| format | Article |
| id | doaj-art-42f710f3ef8b415db8cc50cdb4c54589 |
| institution | OA Journals |
| issn | 2331-1932 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj-art-42f710f3ef8b415db8cc50cdb4c545892025-08-20T02:38:14ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322024-12-0110110.1080/23311932.2024.2396952Effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milkMaria Azeem0Saba Asim1Awais Raza2Hamad Rasul3Muhammad Ali4Bakhtawar Khalid5Rizwan Shukat6Agoura Diantom7Faculty of Food Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, PakistanDepartment of Food Science and Technology, Faculty of Agricultural Sciences, University of the Punjab, Lahore, PakistanFaculty of Allied Health Sciences, University Institute of Food Science and Technology, The University of Lahore, Lahore, PakistanDepartment of Allied Health Professionals, Government College University Faisalabad, Faisalabad, PakistanDepartment of Dairy Technology, Faculty of Animal Production & technology, University of Veterinary and Animal Sciences, Lahore, PakistanFaculty of Food Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, PakistanFaculty of Food Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, PakistanDepartment of Food Science and Technology, Universite de Lome, Lome, TogoThis study investigates the impact of lotus seed powder and chocolate addition on the frozen yogurt formulated with goat milk. It’s hypothesized that it would be a low-fat, high-protein, mineral-rich, healthy alternative to market-available dairy frozen desserts. Four different treatments T1 (7% cocoa powder (CP), milk 90%, lotus seed powder (LSP) 3%), T2 (5% CP, 90% milk, 5% LSP) and T3 (3% CP, 90% milk, 7% LSP) were created using lotus seed and cocoa powder, while T0 (100% pure goat milk) was used as the control. The product underwent a comprehensive evaluation, including a thorough assessment of its physicochemical, phytochemical, mineral, and sensory profiles. Prepared yogurt showed an increase in lotus seed powder i.e. 3, 5, and 7% showed reduction in moisture 31.3, 31.5 and 33.7%, respectively. pH ranged from a minimum of 4.41 in T0 to 5.72 in T2. The phytochemical analysis revealed the mean value of TPC, TFC and DPPH of the product in the range of 41.3–87.6 mg/GAE g, 118–147 mg/GAE g, 86–95 µg/mL. The mineral contents ranged 1405–1430 mg/g for Ca, and 149–165 mg/g for Mg. Sensory evaluation of the product revealed that T2 received the highest score for flavor, texture, color, and overall acceptance of the prepared product. Thus, the addition of lotus seed and cocoa powder to goat milk frozen yogurt demonstrated great sensory and nutritional advantages, making it optional for creating a fresh dairy product with high added values.https://www.tandfonline.com/doi/10.1080/23311932.2024.2396952Lotus seedchocolategoat milkfrozen yogurtgoat milk yogurtAgriculture and Food |
| spellingShingle | Maria Azeem Saba Asim Awais Raza Hamad Rasul Muhammad Ali Bakhtawar Khalid Rizwan Shukat Agoura Diantom Effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milk Cogent Food & Agriculture Lotus seed chocolate goat milk frozen yogurt goat milk yogurt Agriculture and Food |
| title | Effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milk |
| title_full | Effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milk |
| title_fullStr | Effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milk |
| title_full_unstemmed | Effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milk |
| title_short | Effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milk |
| title_sort | effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milk |
| topic | Lotus seed chocolate goat milk frozen yogurt goat milk yogurt Agriculture and Food |
| url | https://www.tandfonline.com/doi/10.1080/23311932.2024.2396952 |
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