AI Article Synopsis
- Adding orange pulp to yogurt makes it stronger and helps keep it from separating.
- The study tested yogurt made with different amounts of orange pulp (0% to 4%).
- The yogurt with 4% orange pulp had the best results in terms of protein, fat, and other good stuff after being stored for three weeks.
Article Abstract
Fortification of yogurt with orange pulp tends to increase its protein network strength resulting in reduced syneresis. The aim of the current study was to prepare set-type orange yogurt with cow milk, skim milk powder, guar gum, and orange pulp at 0%, 1.0%, 2.0%, 3.0%, and 4.0% concentrations, respectively. The changes in proximate, total soluble solid, antioxidant activity, ascorbic acid, and syneresis were assessed. Yogurt was stored for consecutive three weeks during that duration all attributes were evaluated weekly. Set-type orange pulp incorporated yogurt significantly increased the fat (3.91% to 4.9%), protein (3.90% to 3.94%), moisture (84% to 84.80%), total soluble solids (16.01% to 18.51%), ascorbic acid (16.99% to 20.43%), and syneresis (28.90% to 29.94%), respectively. Overall results indicate that 4% orange pulp-enriched set-type yogurt presented more stable parameters as compared to other formulas.
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| http://dx.doi.org/10.1177/10820132241278220 | DOI Listing |
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