Abstract
Reduction of milk fat and added sugar makes the yogurt even healthier, yet texture deformations and less consumer acceptability will be attributed. Fiber incorporation may be counteracting these problems, which is tested in the present study by incorporating underutilize and cheap fiber sources. Composite fruit peel powder (FPP) formulated from industrial waste was incorporated into fat and added sugar-free set yogurts in three different proportions as 0.5%, 0.7% and 1% (w/v). Yogurt without added FPP was considered as the control. Alteration of titrable acidity, pH and lactic acid bacteria viability were evaluated over a period of a month. Total soluble solids content (TSS), color values, texture profile, and consumer acceptability also were tested. Results showed that FPP incorporation reduces the initial pH of the yogurt mix while increasing the TSS and impart color changes. The elevated amount of FPP mixture (0.7% and 1%) adversely affect texture parameters, microbial count and sensory acceptability. Firmness increased, syneresis decreased, and comparatively high lactic acid bacteria counts observed in fat and sugar-free yogurt with 0.5% FPP incorporation. No significant difference (p
Highlights
Yogurt is a fermented dairy product well known for its health benefits over centuries
The initial pH decreased after fruit peel powder (FPP) addition (Table 1, Figure 2)
There was no significant difference among fruit peel powder added samples
Summary
Yogurt is a fermented dairy product well known for its health benefits over centuries. Yogurt manufactures are focusing on even healthy innovations such as low or no fat, high fiber, low or no sugar, high vitamin, and no additives yogurts to grab the competitive advantage in the market. Consumer demand for such products increases due to busy and sedentary lifestyles and the alarming rates of non-communicable diseases. Incorporation of fiber into yogurt was identified as a promising solution for this Such value additions tend to raise the production cost and price, the products are becoming less affordable to the general population. The approach aid in the mitigation of fruit waste accumulation and environmental issues as well
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