Quality attributes and antioxidants of yogurt supplemented with lemon peel powder
DOI:
https://doi.org/10.31989/afbc.v2i2.1537Abstract
Background: Yogurt is one of the most consumed fermented dairy product. Despite of its high nutritional value and specific sensory properties, it cannot be considered as a significant source of antioxidant or prebiotic. Lemon peel powder, a natural source of fibers and antioxidant, could be used for supplementation of fermented dairy products.
Objective: The aim of this work is to investigate the effect of fortification of stirred yogurt with lemon peel powder (0-1%) on its main quality attributes: physico-chemical (acidity pH, viscosity, color), antioxidant, textural, and sensory properties.
Methods: The lemon peels were oven-dried at 50°C for 24 h and were ground to a particle size of 0.70-0.99 mm. Phytochemical composition (Moisture, ashes, fat, protein, total sugar, fiber, mineral, total phenolic and flavonoid content) of lemon peel powder was determined. The lemon peels powder (0, 0.4, 0.6, 0.8, 1 g of 100 g of yogurt) was added. Color, textural properties, and sensory analysis of yogurt supplement or not with different ratios of lemon peel powder were determined. The antioxidants (total phenols and radical scavenging activity) of stirred yogurt and its stability during 21 days of cold storage were evaluated.
Results: Supplementation of stirred yoghurt with 1% of lemon peel powder allows the improvement of its antioxidant and textural properties without any significant deterioration of its overall acceptability (p>0.05). The supplemented stirred yogurt samples presented higher titratable acidity and lower pH values during cold storage than those of unfortified yogurt. Total phenols contents and radical scavenging activities of fortified stirred yogurt increased with increasing lemon peel powder content (+32% for total phenols and +34% for radical scavenging activity for 1% fortified yogurt) and decreased with storage time (-31% for total phenols and -20% for radical scavenging activity for 1% fortified yogurt after 21 days of cold storage).
Conclusion: Fortification of yogurt with lemon peel powder improved the rheological properties of yogurt, in particular viscosity, firmness, and cohesiveness. Fortification of stirred yoghurts with 1% of lemon peel powder keeps the highest levels of total phenols and subsequently the most important radical scavenging antioxidant activity.
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