Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drink
The white sapote tree is cultivated in Egypt on a limited scale owing to its dietary fruits. For its medical and functional characteristics, different levels of dried white sapote fruit (DWSF) were utilized in the manufacturing of probiotic goat yoghurt drinks as a milk fat replacer, as well as yogh...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Saudi Journal of Biological Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1319562X23002899 |
| _version_ | 1797385249781448704 |
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| author | Wael F. Elkot Talaat H. El-Sawah Ahmed Mohamed Abdeldaiem Ehab S. Alnuzaili Hamdi AbdelRasool Abdelsamad Eljeam Ammar AL-Farga Ahmed Elmahdy |
| author_facet | Wael F. Elkot Talaat H. El-Sawah Ahmed Mohamed Abdeldaiem Ehab S. Alnuzaili Hamdi AbdelRasool Abdelsamad Eljeam Ammar AL-Farga Ahmed Elmahdy |
| author_sort | Wael F. Elkot |
| collection | DOAJ |
| description | The white sapote tree is cultivated in Egypt on a limited scale owing to its dietary fruits. For its medical and functional characteristics, different levels of dried white sapote fruit (DWSF) were utilized in the manufacturing of probiotic goat yoghurt drinks as a milk fat replacer, as well as yoghurt cultures of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-11. The implications of DWSF on the rheological properties (apparent viscosity, flow behavior index, plastic viscosity, consistency coefficient, and yield stress), gross composition, color, sensory, bioactive, and microbiological properties of yoghurt drinks were studied throughout 15 days of storage at 4 °C. The addition of DWSF enhanced the bioactive compounds, water-holding capacity, sensory properties, rheological parameters, color, and bacterial growth. Furthermore, mold, yeast, and coliform were not found in any of the samples until the storage time was over. The total number of viable cells in probiotic treatments was kept at a functional level (>106 CFU/mL) for 15 days. The aggregate results showed that it is possible to generate high-quality bio-yoghurt drinks from goat milk with a delightful flavor, appearance, body & texture, and color by substituting goat milk fat with up to 75 % dried white sapote fruit. The successful creation of high-quality bio-yoghurt drinks from goat milk, enriched with DWSF, not only presents a delightful flavor, and pleasing texture but also signifies a health-conscious innovation. This research paves the way for further investigations into the integration of novel fruit-based ingredients in dairy products, offering new dimensions in the functional foods field. |
| first_indexed | 2024-03-08T21:51:32Z |
| format | Article |
| id | doaj.art-e2cfcb57381f4a1da4d1df2eb01d768c |
| institution | Directory Open Access Journal |
| issn | 1319-562X |
| language | English |
| last_indexed | 2024-03-08T21:51:32Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Saudi Journal of Biological Sciences |
| spelling | doaj.art-e2cfcb57381f4a1da4d1df2eb01d768c2023-12-20T07:33:40ZengElsevierSaudi Journal of Biological Sciences1319-562X2023-12-013012103844Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drinkWael F. Elkot0Talaat H. El-Sawah1Ahmed Mohamed Abdeldaiem2Ehab S. Alnuzaili3Hamdi AbdelRasool Abdelsamad Eljeam4Ammar AL-Farga5Ahmed Elmahdy6Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan 81528, Egypt; Corresponding author.Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokky, Giza, EgyptDairy Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, EgyptEnglish Department, College of Science and Arts, King Khalid University, Saudi ArabiaEnglish Department, College of Science and Arts, King Khalid University, Saudi ArabiaDepartment of Biochmistry, College of Science, University of Jeddah, Jeddah, Saudi ArabiaDepartment of Dairy Science, Faculty of Desert and Environmental Agriculture, Matrouh University, Matrouh, EgyptThe white sapote tree is cultivated in Egypt on a limited scale owing to its dietary fruits. For its medical and functional characteristics, different levels of dried white sapote fruit (DWSF) were utilized in the manufacturing of probiotic goat yoghurt drinks as a milk fat replacer, as well as yoghurt cultures of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-11. The implications of DWSF on the rheological properties (apparent viscosity, flow behavior index, plastic viscosity, consistency coefficient, and yield stress), gross composition, color, sensory, bioactive, and microbiological properties of yoghurt drinks were studied throughout 15 days of storage at 4 °C. The addition of DWSF enhanced the bioactive compounds, water-holding capacity, sensory properties, rheological parameters, color, and bacterial growth. Furthermore, mold, yeast, and coliform were not found in any of the samples until the storage time was over. The total number of viable cells in probiotic treatments was kept at a functional level (>106 CFU/mL) for 15 days. The aggregate results showed that it is possible to generate high-quality bio-yoghurt drinks from goat milk with a delightful flavor, appearance, body & texture, and color by substituting goat milk fat with up to 75 % dried white sapote fruit. The successful creation of high-quality bio-yoghurt drinks from goat milk, enriched with DWSF, not only presents a delightful flavor, and pleasing texture but also signifies a health-conscious innovation. This research paves the way for further investigations into the integration of novel fruit-based ingredients in dairy products, offering new dimensions in the functional foods field.http://www.sciencedirect.com/science/article/pii/S1319562X23002899Low-fatProbioticGoat milkWhite sapote fruitYoghurt drinkFat replacer |
| spellingShingle | Wael F. Elkot Talaat H. El-Sawah Ahmed Mohamed Abdeldaiem Ehab S. Alnuzaili Hamdi AbdelRasool Abdelsamad Eljeam Ammar AL-Farga Ahmed Elmahdy Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drink Saudi Journal of Biological Sciences Low-fat Probiotic Goat milk White sapote fruit Yoghurt drink Fat replacer |
| title | Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drink |
| title_full | Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drink |
| title_fullStr | Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drink |
| title_full_unstemmed | Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drink |
| title_short | Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drink |
| title_sort | effect of using dried white sapote fruit casimiroa edulis on the quality characteristics of bio low fat goat milk yoghurt drink |
| topic | Low-fat Probiotic Goat milk White sapote fruit Yoghurt drink Fat replacer |
| url | http://www.sciencedirect.com/science/article/pii/S1319562X23002899 |
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