Abstract
The world is currently trending towards the discovery of foods that can also serve as nutraceuticals which are highly beneficial to human health. Fortification of yoghurt with fresh tomato juice has shown to incorporate lycopene into the yoghurt, which in turn, increased the nutritional benefit of the yoghurt. Tomato juice was added as increasing levels of 0, 50, 100, 150 and 200 w/w% to plain yoghurt. Ash, carbohydrate, moisture pH, viscosity and lycopene content were all analyzed using standard methods. Results showed that ash and carbohydrate content of the yoghurt improved in direct proportion with fortification. Lycopene content also increased (1.50- 9.24 mg/kg) as enrichment with fresh tomato juice increased. Viscosity reduced drastically as fortification increased, colour and texture of the yoghurt also changed; however, sample B (50% tomato juice) showed the best acceptance in respect to the sensory analysis of all the fortified samples. Hence, findings in this research indicated that enrichment of yoghurt with fresh tomato juice improved the nutritional indices of the yogurt.
Highlights
Yoghurt is widely known by most regulatory agencies globally as a product of milk fermentation that provides certain digested lactose, viable bacterial strains, usually Streptococcus thermophilus and Lactobacillus bulgaricus
Its nutritional benefits can be compared to that of milk because individuals who are fairly lactose bigoted can take pleasure in yoghurt without adverse effects, because the bacteria culture during yoghurt production automatically converts the lactose in the milk precursor to lactic acid [2]
Yoghurts generally are known to have a low percentage of carbohydrate and this is due to the conversion of carbohydrates to lactic acid during fermentation
Summary
Yoghurt is widely known by most regulatory agencies globally as a product of milk fermentation that provides certain digested lactose, viable bacterial strains, usually Streptococcus thermophilus and Lactobacillus bulgaricus. The appreciable probiotic characteristics, the bioavailability of nutrients, high digestibility and the ability to solve lactose intolerance in related patients helps yoghurt to be classified amongst the healthy food It has excelled as one of the most consumed healthy and nutritious food around the world, which offers the potential to deliver nutritious components to the human diet [5]. Some researchers have reported lycopene for markers of cardiovascular disease, cancers, osteoporosis, ultraviolet light–induced skin erythema, cognitive function and body weight [15] Carotenoids such phytoene, phytofluene, z-carotene, b-carotene, neurosporene, and lutein are known to be embedded in tomatoes and these carotenoids have gained recognition for promoting health. This study aims to determine the nutritional, functional, sensory and microbial properties of plain yoghurt fortified with tomato juice
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