Assessment of Stirred Probiotic Yogurt fortified with Husk Tomato (Physalis peruviana, L) Juice as a Healthy Dairy Product

Abstract

Consumers are increasingly aware of the consumption of natural health products. Husk Tomato fruit is a remarkable fruit in a modern survey. Therefore, this study aims to produce novel stirred probiotic yogurt (SPY) fortified with Husk Tomato Juice (HTJ). Chemical, microbiological, toxins, color, and viscosity characteristics for the new product were evaluated. Vitamins A, B1, B2, C, amino acid profile, and the effect of HTJ or SPY on the growth of some pathogens were assessed. Vitamin A and β-carotene for fresh stirred probiotic yogurt were also analyzed. On the other side, the control sample (with no fortification) and four treatments of SPY were produced with different ratios of Husk Tomato Juice T1, T2, T3, and T4 with (20, 30, 40, and 50% V/V) respectively. Apparent viscosity, color parameters, and pH values of fermented beverage samples were estimated. Data revealed that the juice had a considerable vitamin C ratio, representing about 32-38% of the recommended daily use. On the same line, Lysine, Leucine, Valine, Threonine, Tryptophan, and Isoleucine were the main essential amino acids in the juice. Also, the HTJ possessed diverse degrees of inhibition opposite to grow of some pathogenic bacteria and fungi. The counts of starter cultures of yogurt and Lb. casei as the probiotic strain increased during the storage period until 10 days, especially in T1, T2, and T3. The viable counts of pathogenic strains in the contaminated treatments decreased during storage periods compared with control. Furthermore, treatment samples had significantly lower L values and higher a & b values due to the orange color of the high ratio of β-carotene in HTJ compared to control samples. A healthy probiotic fruity beverage had been successfully produced. It has appropriate amounts of important vitamins.