Influence of Using Wheatgrass Juice on The Nutritional Value and Characteristics of Set Yogurt | ||
| Journal of Agricultural and Environmental Sciences | ||
| Volume 22, Issue 3, December 2023, Pages 263-285 PDF (600.58 K) | ||
| Document Type: Full research articles | ||
| DOI: 10.21608/jaesj.2024.235807.1110 | ||
| Authors | ||
| Ahmed Helal* 1; Marwa Mohamed Taha1; Sherif Shamsia1; Mohamed Hofi2 | ||
| 1Department of Food and Dairy Sciences and Technology, Damanhour University, Damanhour, Egypt | ||
| 2Food Science Department, Ain Shams University, Cairo , Egypt | ||
| Abstract | ||
| Fermented milk is widely recognized for its nutritional benefits, yet yogurt is often considered lacking in phenolic and antioxidant compounds. This study sought to enhance yogurt's nutritional profile by incorporating wheatgrass juice, a natural source of phenols and ascorbic acid, known for its antioxidant properties. This approach transforms yogurt into a functional food, combining probiotics and antioxidants through the addition of wheatgrass juice.Different ratios of wheatgrass juice (2, 4 and 6%) were used, chemical, physical, and rheological analyses were carried out and sensory properties were tested. The results showed that fortifying yogurt with wheatgrass juice led to an increase in its content of phenols and ascorbic acid, which led to a significant increase in antioxidant properties compared to plain yogurt. The higher the wheatgrass juice concentration, the higher the antioxidant value. The concentration of 6% wheatgrass juice led to the highest total phenolic and ascorbic acid values. The results also showed that the fortified yogurt with 2% wheatgrass juice had the highest acceptance compared to all other treatments, as it showed excellent sensory quality. The production of yogurt fortified with wheatgrass juice can be considered a good candidate as an improved product, with a high nutritional, and high degree of acceptability by Egyptian consumers. | ||
| Keywords | ||
| Fermented milk; Wheatgrass Juice; yoghurt; Antioxidant | ||
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