WITHDRAWN: Set-type yogurt with Cucumis melo L. (Kultik) seeds

Abstract

In this study, possible use of Kultik seed as an alternative food ingredient in production of set yogurt was evaluated. Set-type yogurts were produced from different mixture ratios of cow's milk and kultik seed water extract, and only from kultik seed water extract using transglutaminase. In addition, effect of storage time on yogurt properties were investigated. The properties were total solids, ash and fat content, acidity as pH, titratable acidity as % of lactic acid, syneresis, viscosity features, total phenolic content, antioxidant activity and sensory evaluation.Overall, it was not possible to produce a set-type yogurt only using the seed water extract, however, a vegetarian yogurt was possible to be produced from mixture of the seed water extract and cow's milk. The evaluated properties changed in a ratio-dependent manner. Storage time led syneresis and titratable acidity to increase, and total solid content to decrease due to ongoing fermentation throughout storage period in yogurt samples, p<0.05. Even though the seed water extract addition in yogurt production not only resulted to the decrease in some properties, but also the increase in total solids, fat content and syneresis. Sensory evaluation of costumers in acceptance proved that there is a huge potential to produce a functional food like a set-type yogurt using the seed water extract due to better taste quality and overall acceptance scores of the yogurt produced from 20% the seed water extract+ 80% cow's milk rather than any of other samples including the control at the storage time of 1 day and 15 days. Therefore, the seed water extract has an enormous potential as an alternative vegetarian source for production of fermented dairy products for who have disability of lactose tolerance.