Fortification of Yogurt with Red Dragon Fruit’s (Hylocereus Polyrhizus) Peel Powder: Effects on Comprehensive Quality Attributes and Sensory Properties
This study was conducted to evaluate the quality features, antioxidant capabilities, microbiological and sensory aspects of yogurt fortified with 2%, 5%, and 7% red dragon (RD) peel powder. The yogurt was formulated using the classical technology adapted to laboratory conditions. The results of the...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2023-12-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | https://www.agrifoodscience.com/index.php/TURJAF/article/view/6187 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850160110573191168 |
|---|---|
| author | Nilufa Yeasmin Bithi Rani Sarker Ayesha Begum Md. Zia Uddin Al Mamun Nahidur Rahman Md. Sujan Hossen Md. Motalab Rahima Akter Sathee |
| author_facet | Nilufa Yeasmin Bithi Rani Sarker Ayesha Begum Md. Zia Uddin Al Mamun Nahidur Rahman Md. Sujan Hossen Md. Motalab Rahima Akter Sathee |
| author_sort | Nilufa Yeasmin |
| collection | DOAJ |
| description | This study was conducted to evaluate the quality features, antioxidant capabilities, microbiological and sensory aspects of yogurt fortified with 2%, 5%, and 7% red dragon (RD) peel powder. The yogurt was formulated using the classical technology adapted to laboratory conditions. The results of the physicochemical properties showed significant differences in pH (4.73–4.36), acidity (0.18–0.16 g lactic acid/100 g), and ascorbic acid (1.17-1.34 mg/100 g) among different yogurt formulations (P<0.05). In addition, RD peel powder fortification showed increasing trends in crude fiber (1.53-3.34 g/100 g), ash (5.19-5.29 g/100 g), and moisture (76.70-80.19 g/100 g) content, respectively; while the reversed trend was observed for fat (3.48-2.36 g/100 g), and crude protein (4.49-4.07 g/100 g) contents, respectively. Furthermore, gradual progression of RD peel powder in fortified yogurt manifested an improvement of the overall antioxidant activity (1.30-1.57 µmol TE/mL). The analyses of the sensory properties demonstrated that yogurt with RD peel powder in proportions of 2% received the highest hedonic score for consumer approval. Moreover, no coliform was reported in any of the control and fortified yogurts. Therefore, it could be concluded that RD peel powder can be employed as a functional food constituent in yogurt with improved quality attributes and sensory properties compared to plain yogurt. |
| format | Article |
| id | doaj-art-b106f43409084fd1af7ebb793aa151aa |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2023-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-b106f43409084fd1af7ebb793aa151aa2025-08-20T02:23:15ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2023-12-0111122300230710.24925/turjaf.v11i12.2300-2307.61874888Fortification of Yogurt with Red Dragon Fruit’s (Hylocereus Polyrhizus) Peel Powder: Effects on Comprehensive Quality Attributes and Sensory PropertiesNilufa Yeasmin0https://orcid.org/0000-0002-9140-4355Bithi Rani Sarker1https://orcid.org/0009-0004-9266-357XAyesha Begum2https://orcid.org/0000-0002-6557-5636Md. Zia Uddin Al Mamun3https://orcid.org/0000-0002-5610-8059Nahidur Rahman4https://orcid.org/0000-0003-4797-2803Md. Sujan Hossen5https://orcid.org/0009-0009-3224-8397Md. Motalab6https://orcid.org/0000-0003-3952-4146Rahima Akter Sathee7https://orcid.org/0000-0002-7862-3369Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Khulshi, Chattogram-4225, Bangladesh.Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Khulshi, Chattogram-4225, Bangladesh.Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Khulshi, Chattogram-4225, Bangladesh.Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka-1205, Bangladesh.Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Khulshi, Chattogram-4225, Bangladesh.Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka-1205, Bangladesh.Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka-1205, Bangladesh.Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka-1205, Bangladesh.This study was conducted to evaluate the quality features, antioxidant capabilities, microbiological and sensory aspects of yogurt fortified with 2%, 5%, and 7% red dragon (RD) peel powder. The yogurt was formulated using the classical technology adapted to laboratory conditions. The results of the physicochemical properties showed significant differences in pH (4.73–4.36), acidity (0.18–0.16 g lactic acid/100 g), and ascorbic acid (1.17-1.34 mg/100 g) among different yogurt formulations (P<0.05). In addition, RD peel powder fortification showed increasing trends in crude fiber (1.53-3.34 g/100 g), ash (5.19-5.29 g/100 g), and moisture (76.70-80.19 g/100 g) content, respectively; while the reversed trend was observed for fat (3.48-2.36 g/100 g), and crude protein (4.49-4.07 g/100 g) contents, respectively. Furthermore, gradual progression of RD peel powder in fortified yogurt manifested an improvement of the overall antioxidant activity (1.30-1.57 µmol TE/mL). The analyses of the sensory properties demonstrated that yogurt with RD peel powder in proportions of 2% received the highest hedonic score for consumer approval. Moreover, no coliform was reported in any of the control and fortified yogurts. Therefore, it could be concluded that RD peel powder can be employed as a functional food constituent in yogurt with improved quality attributes and sensory properties compared to plain yogurt.https://www.agrifoodscience.com/index.php/TURJAF/article/view/6187red dragon fruit peelfortified yogurtquality attributesantioxidant activitysensory evaluation |
| spellingShingle | Nilufa Yeasmin Bithi Rani Sarker Ayesha Begum Md. Zia Uddin Al Mamun Nahidur Rahman Md. Sujan Hossen Md. Motalab Rahima Akter Sathee Fortification of Yogurt with Red Dragon Fruit’s (Hylocereus Polyrhizus) Peel Powder: Effects on Comprehensive Quality Attributes and Sensory Properties Turkish Journal of Agriculture: Food Science and Technology red dragon fruit peel fortified yogurt quality attributes antioxidant activity sensory evaluation |
| title | Fortification of Yogurt with Red Dragon Fruit’s (Hylocereus Polyrhizus) Peel Powder: Effects on Comprehensive Quality Attributes and Sensory Properties |
| title_full | Fortification of Yogurt with Red Dragon Fruit’s (Hylocereus Polyrhizus) Peel Powder: Effects on Comprehensive Quality Attributes and Sensory Properties |
| title_fullStr | Fortification of Yogurt with Red Dragon Fruit’s (Hylocereus Polyrhizus) Peel Powder: Effects on Comprehensive Quality Attributes and Sensory Properties |
| title_full_unstemmed | Fortification of Yogurt with Red Dragon Fruit’s (Hylocereus Polyrhizus) Peel Powder: Effects on Comprehensive Quality Attributes and Sensory Properties |
| title_short | Fortification of Yogurt with Red Dragon Fruit’s (Hylocereus Polyrhizus) Peel Powder: Effects on Comprehensive Quality Attributes and Sensory Properties |
| title_sort | fortification of yogurt with red dragon fruit s hylocereus polyrhizus peel powder effects on comprehensive quality attributes and sensory properties |
| topic | red dragon fruit peel fortified yogurt quality attributes antioxidant activity sensory evaluation |
| url | https://www.agrifoodscience.com/index.php/TURJAF/article/view/6187 |
| work_keys_str_mv | AT nilufayeasmin fortificationofyogurtwithreddragonfruitshylocereuspolyrhizuspeelpowdereffectsoncomprehensivequalityattributesandsensoryproperties AT bithiranisarker fortificationofyogurtwithreddragonfruitshylocereuspolyrhizuspeelpowdereffectsoncomprehensivequalityattributesandsensoryproperties AT ayeshabegum fortificationofyogurtwithreddragonfruitshylocereuspolyrhizuspeelpowdereffectsoncomprehensivequalityattributesandsensoryproperties AT mdziauddinalmamun fortificationofyogurtwithreddragonfruitshylocereuspolyrhizuspeelpowdereffectsoncomprehensivequalityattributesandsensoryproperties AT nahidurrahman fortificationofyogurtwithreddragonfruitshylocereuspolyrhizuspeelpowdereffectsoncomprehensivequalityattributesandsensoryproperties AT mdsujanhossen fortificationofyogurtwithreddragonfruitshylocereuspolyrhizuspeelpowdereffectsoncomprehensivequalityattributesandsensoryproperties AT mdmotalab fortificationofyogurtwithreddragonfruitshylocereuspolyrhizuspeelpowdereffectsoncomprehensivequalityattributesandsensoryproperties AT rahimaaktersathee fortificationofyogurtwithreddragonfruitshylocereuspolyrhizuspeelpowdereffectsoncomprehensivequalityattributesandsensoryproperties |