Abstract
The objective of this study was to investigate the effects of sun-dried white mulberry fruit powder (WMFP) at addition levels of 2%, 4%, and 6% for enhancing nutritional value and improving the quality of yogurt during refrigerated storage. Results showed that the highest (p< .05) antioxidant activity of 54.53±0.15% was observed in 6% WMFP-added yogurt samples. Highest pH of 4.53 ± 0.08 was observed in control. Significantly highest (p< .05) acidity (1.12 ± 0.02%) was recorded in the yogurt with 6% WMFP-added yogurt samples on 28th day. Moreover, the addition of WMFP elevated the total soluble solids up to 20.05 ± 0.02 °Brix and water-holding capacity up to 55.06 ± 0.34% and lessened the syneresis value (22.92 ± 0.25) in 6% yogurt samples. 2% WMFP-added yogurt sample was given the highest sensory score in terms of overall acceptability by the panelists (8.00 ± 0.00). Thus, it was concluded that fruit powder of white mulberry can be used to improve physicochemical and sensory properties of fortified yogurt. WMFP addition to yogurt enhanced its antioxidant potential and physicochemical quality. The study introduces white mulberry-enriched yogurt and suggests the food industries to launch this product in the market.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
