| Titles |
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English :
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Production of yoghurt fortified with avocado fruits
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Arabic :
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انتاج زبادى مدعم بالأفوكادو
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| Abstract |
This study was carried out to produce yoghurt fortified with avocado to raise the nutritional values. In the primary experiment we found that the best ratio was 5-6% from fresh avocado or the powder , so we used this ratio.
The highest score of flavor and total score for (sensory evaluation) was 5% and 6% in two forms either fresh or powder compared to the control (buffalo milk free of avocado) yoghurt samples.
These samples were prepared and stored at 5 C + 2 then examined for the chemical, rheological and sensory properties as well as microbial loads.
The aforementiond analysis were determined after processing and after storage at 5 Co samples for 15 days.
The obtained results could be summarized as fallows:-
1. increments in total solids , fat , protein , total acidity and ash in all treatments.
2. A decrement occurred in carbohydrates and pH values.
3. Adding avocado powder, caused an increase in the softness of yoghurt's clotting followed by yoghurt fortified with fresh avocado , while the control scored the last.
4. the results revealed that wheying off values increased in all treatments when compared to the control.
5. adding avocado either fresh or powder caused the reduction in the acetaldehyde content in all treatments
6. from the sensory evaluation , it was found that yoghurt fortified with 6% avocado powder gave the highest value followed by the same fortified with 5% then the yoghurt processed with fresh avocado then the control.
The aim of this study was to introduce an acceptable yoghurt fortified with either fresh or avocado powder as well as to improve the sensory properties and to increase the nutritional values.
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| Publication year |
2012
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| Pages |
507-520
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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