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Physicochemical, functional and sensory properties of probiotic yoghurt flavored with white sapote fruit (Casimiroa edulis)

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Abstract

Yoghurt is one of the health-functional foods and its nutritive value can be enhanced by adding native fruit. This study aimed to produce novel functional probiotic yoghurt using Bifidobacterium longum (B. longum) strain and White sapote fruits pulp (WSP) at levels of 5, 10, and 15%. WSP contains 19.87% carbohydrates, 0.90% protein, 0.35% fat, 0.78% fiber, 0.6% ash, 48.70 (mg GAE/100 g) total phenolic, 28.25 (mg/100 g) ascorbic acid and 153.53 (IC50 (mg/mL)) for antioxidant activity. Physicochemical, microbiological and sensory evaluation of flavored yoghurt samples were investigated during storage at 5 ± 1 °C for 21 days. The results revealed that increases in total solids, protein, ash, and carbohydrates content were observed in the flavored probiotic yoghurt compared to the control sample. Syneresis and WHC values of flavored yoghurt were influenced by supplementation with WSP whether in fresh or stored samples. Furthermore, significant (P< 0.05) increases in ascorbic acid, antioxidant activity, total phenols, vitamins, and minerals were observed in flavored probiotic yoghurt. Molds & yeast were not detected in all samples except in both control and probiotic yoghurt samples that appeared after 14 and 21 days. Similarly, coliforms were not found in all fresh and stored yoghurt samples. Sensory evaluation results showed that probiotic yoghurt flavored with 10% WSP had the highest acceptance scores compared to other treatments.

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Data availability

The data that support the findings of this study are available from the corresponding author, upon reasonable request.

Abbreviations

AOAC:

Association of official analytical chemists

APHA:

American public health association

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

LAB:

Lactic acid bacteria

WHC:

Water holding capacity

CFU:

Colony forming unit

WSP:

White sapote fruits pulp

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Authors and Affiliations

  1. Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan, Egypt

    Osama S. F. Khalil & Wael F. Elkot

  2. Dairy Science Department, Faculty of Agriculture, New Valley University, El Kharga City, Egypt

    Hesham A. Ismail

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  1. Osama S. F. Khalil
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  2. Hesham A. Ismail
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  3. Wael F. Elkot
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Khalil, O.S.F., Ismail, H.A. & Elkot, W.F. Physicochemical, functional and sensory properties of probiotic yoghurt flavored with white sapote fruit (Casimiroa edulis). J Food Sci Technol 59, 3700–3710 (2022). https://doi.org/10.1007/s13197-022-05393-5

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