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International Journal of Dairy Science
Year: 2020  |  Volume: 15  |  Issue: 3  |  Page No.: 152 - 160

Influence of Tomato Pomace Inclusion on the Chemical, Physical and Microbiological Properties of Stirred Yoghurt

N.K. Alqahtani, A. Helal, T.M. Alnemr and O. Marquez    

Abstract: Background and Objective: Yogurt is a poor source of fiber and antioxidant compounds. Therefore, the enrichment of yogurts with natural antioxidants and fiber is needed. Different by-products could be used to fill this gap. Therefore, the aim of this study was to evaluate the feasibility of using Tomato Pomace Powder (TPP), a by-product as a source of fiber and antioxidant in yogurt. Materials and Methods: sterilized dried tomato pomace powder have been added with levels of 0, 0.5, 1.0, 1.5 and 2.0% for UHT milk incubated with yoghurt starter for production of fortified yogurt and stored for 14 days. Different analysis has been occurred and the results were compared to plain yogurt as a control. Univariate Analysis of Variance (ANOVA) used when multiple comparisons were performed. Results: Enrichment with TPP resulted in higher acidity, total phenolic content and radical scavenging activity but lower pH and syneresis versus control. More TPP that was added, the darker the color that was obtained (lower L* and higher a* and b*) and positively affect on viscosity and the texture profile. One TPP (%) enriched yogurt received the highest acceptance sensory scores. Cold storage for 14 days, increased acidity, viscosity, hardness and springiness but decreased viable bacteria and sensory acceptance score. Conclusion: The incorporation of TPP successfully produced acceptable yogurt which can be considered a good source of dietary fiber in the human diet.

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