Functional yogurt: An approach to enhance yogurt quality with peanut polyphenols

Abstract

This study aimed to investigate the impact of adding peanut polyphenols on the microbiological, physiochemical, and nutritional properties of yogurt. Polyphenols were extracted from peanuts and incorporated in yogurts formulations at 0.5%, 1.0% and 1.5%. The total phenolic content of yogurt with 1.5% peanut extract was greater (89.59 ± 0.0328 mg GAE/100 mL) than others. Addition of peanut polyphenols resulted in significant (p ≤ 0.05) increases in protein, fat, ash, and total solids content. Moreover, polyphenol supplementation significantly (p ≤ 0.05) influenced titrable acidity and water holding capacity. Titrable acidity increased over storage periods and water holding capacity improved with polyphenol addition. Gross energy was higher in yogurt with 1.5% fortification (85.5 ± 0.0145 Kcal/100 g) than in other formulated yogurts. Fortification significantly improved the total viable counts and total lactobacillus counts while total coliform count was undetectable. Sensory analysis indicated that yogurt fortified with 1.0% peanut polyphenols was preferred, considering all evaluated organoleptic parameters. These findings provide insights into optimizing yogurt fortification with peanut polyphenols to enhance its physicochemical and nutritional values.