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175630

IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION

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Last updated: 26 Dec 2024

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Abstract

The aim of this study was to improve the properties of yoghurt using different kinds of legumes such as chickpea (0.0, 3.0 and 6.0 % w/w), kidney bean (0.0, 3.0 and 6.0 % w/w) and cowpea (0.0, 3.0 and 6.0 % w/w) in order to therapy protein energy malnutrition in children. Chemical composition, pH, texture, viscosity, and sensory evaluation were determined for all treatments. Results showed that total protein increased in yoghurt treatments as a result of adding legumes compared with control. Yoghurt produced using 6% kidney beans (T2b) had highest total protein compared with other treatments. Yoghurt produced using cowpea 6% (T3a) had the higher total solids. Yoghurt produced with 6% kidney bean (T2b) and produced using 6% cowpea had the lowest fat / dry matter as compared with other treatment. There were no significant differences in pH values among all treatments. Also results showed that for all treatments as the rate of legumes increased the viscosity value also increased. The highest viscosity level was recorded with adding cowpea at rate 6% (T3b). Texture parameters hardness, adhesiveness, cohesiveness, springiness, chewiness and gumminess increased with adding all type of legumes. Yoghurt produced with 6% kidney bean and chickpea 3% had improved rheological and organoleptic Properties compared with other treatments.

DOI

10.21608/mjfds.2018.175630

Keywords

Malnutrition, Protein-energy malnutrition, legumes and yoghurt

Authors

First Name

Abtsam M.F.

Last Name

Badr

MiddleName

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Affiliation

Department of Food science and Technology, Faculty of Agriculture, Tanta University, Egypt

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Orcid

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First Name

D.A.M.

Last Name

Amer

MiddleName

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Affiliation

Department of Food science and Technology, Faculty of Agriculture, Tanta University, Egypt

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City

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Orcid

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First Name

M.Y.A.

Last Name

El-Hawary

MiddleName

-

Affiliation

Department of Food science and Technology, Faculty of Agriculture, Tanta University, Egypt

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City

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Orcid

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First Name

A.M.A.

Last Name

Naem

MiddleName

-

Affiliation

Department of Pediatrics, Faculty of Medecine , Tanta University, Egypt

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-

City

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Orcid

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Volume

3

Article Issue

4

Related Issue

25462

Issue Date

2018-08-01

Receive Date

2021-06-06

Publish Date

2018-08-01

Page Start

79

Page End

88

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 3_Issue 4_Pages 79-88.pdf

PDF . 517.9kB

Link

https://mjfds.journals.ekb.eg/article_175630.html

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https://mjfds.journals.ekb.eg/service?article_code=175630

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original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION

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Article

Created At

23 Jan 2023