Impact of mango and pomegranate peels supplementation on quality characteristics of yoghurt with or without whey powder.
作者： I. S. Ashoush , N. S. Mehanna , O. I. El-Batawy
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摘要: 2 Abstract: Set yoghurt was prepared from buffalo's milk standardized to 3% fat and supplemented with 2% skim powder (SMP), why (WP), pomegranate peel (PPP), mango (MPP), WP+PPP (1:1) WP+MPP (1:1). Survival of lactic acid bacteria, some chemical, functional properties sensory quality samples were evaluated. There non significant differences in dry matter content among all treatment. Significant observed lactose, protein, ash, acidity diacetyl acetaldehyde contents treatment yoghurt. Yoghurt PPP, MPP, rich crude fibers antioxidant contents. Supplementation the PPP or MPP led decrease counts Streptococcus thermophilus Lactobacillus delbrueckii subsp bulgaricus resultant compared WP SMP. Extracts showed a high cytotoxic effect towards HePG2 (liver), HCT116 (colon) MCF7 (breast) cells line. recorded higher flavor, appearance overall scores than that respectively. So, addition 1% lead increase flavor score enhance product MPP. It could be concluded, peels should incorporated whey when used as ingredients
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