QUALITY CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF STIRRED YOGHURT FORTIFIED WITH DESERT TRUFFLE | ||
| Journal of Food and Dairy Sciences | ||
| Article 4, Volume 7, Issue 3, March 2016, Pages 185-190 PDF (487.01 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2016.42962 | ||
| Authors | ||
| E. M. Hamad1; M. F. Hassan2; I. S. Ashoush3 | ||
| 1Dairy Sci. Dept., Faculty of Agriculture, Cairo University, Giza, Egypt. | ||
| 2Dairy Sci. Dept., Faculty of Agriculture, Sohag University, Sohag, Egypt. | ||
| 3Department of Food Sci., Faculty of Agriculture, Ain Shams University, Cairo, Egypt. | ||
| Abstract | ||
| Different kinds of natural food ingredients could be in making yoghurt to produce palatable and more healthy fermented milk. Desert truffle is a popular nutritious food that showed a work was to produce healthy yoghurt supplemented with dessert truffle powder (DTP). Stirred yoghurt was prepared from cow’s milk standardized to 3% fat and supplemented with dried DTP at levels of 1, 3 and 5% prior to inoculation with yoghurt culture. Resultant stirred yoghurt was analyzed when fresh and after 3, 6, and 9 days of the cold storage. Chemical composition of yoghurt milk showed an increased protein and total solids contents. Stirred yoghurt with DTP showed a reduction in both apparent viscosity as well as syneresis during storage period. Sensory evaluation revealed that 1% DTP is the most acceptable stirred yoghurt compared to 3 and 5% DTP treatments. There was a correlation between content of phenolic compounds in stirred yoghurt and both quantity of DTP and antioxidant activity. In sum, a healthy stirred yoghurt can be produced by addition of DTP which increased content of phenolic compounds and antioxidant activity of the stirred yoghurt. The highest sensory scores were accounted for 1% DTP. | ||
| Keywords | ||
| Stirred Yoghurt; Desert Truffle; Antioxidant activity; Phenolic compounds | ||
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