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340686

Influence of Using Wheatgrass Juice on The Nutritional Value and Characteristics of Set Yogurt

Article

Last updated: 29 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

Dairy and Food Sciences

Abstract

Fermented milk is widely recognized for its nutritional benefits, yet yogurt is often considered lacking in phenolic and antioxidant compounds. This study sought to enhance yogurt's nutritional profile by incorporating wheatgrass juice, a natural source of phenols and ascorbic acid, known for its antioxidant properties. This approach transforms yogurt into a functional food, combining probiotics and antioxidants through the addition of wheatgrass juice.Different ratios of wheatgrass juice (2, 4 and 6%) were used, chemical, physical, and rheological analyses were carried out and sensory properties were tested. The results showed that fortifying yogurt with wheatgrass juice led to an increase in its content of phenols and ascorbic acid, which led to a significant increase in antioxidant properties compared to plain yogurt. The higher the wheatgrass juice concentration, the higher the antioxidant value. The concentration of 6% wheatgrass juice led to the highest total phenolic and ascorbic acid values.  The results also showed that the fortified yogurt with 2% wheatgrass juice had the highest acceptance compared to all other treatments, as it showed excellent sensory quality. The production of yogurt fortified with wheatgrass juice can be considered a good candidate as an improved product, with a high nutritional, and high degree of acceptability by Egyptian consumers.

DOI

10.21608/jaesj.2024.235807.1110

Keywords

Fermented milk, Wheatgrass juice, yoghurt, antioxidant

Authors

First Name

Ahmed

Last Name

Helal

MiddleName

-

Affiliation

Department of Food and Dairy Sciences and Technology, Damanhour University, Damanhour, Egypt

Email

ahmed.helal@damanhour.edu.eg

City

-

Orcid

0000-0001-6216-8632

First Name

Marwa

Last Name

Taha

MiddleName

Mohamed

Affiliation

Department of Food and Dairy Sciences and Technology, Damanhour University, Damanhour, Egypt

Email

hellal33@yahoo.com

City

-

Orcid

-

First Name

Sherif

Last Name

Shamsia

MiddleName

-

Affiliation

Department of Food and Dairy Sciences and Technology, Damanhour University, Damanhour, Egypt

Email

sherif.shamsia@agr.dmu.edu.eg

City

-

Orcid

-

First Name

Mohamed

Last Name

Hofi

MiddleName

-

Affiliation

Food Science Department, Ain Shams University, Cairo , Egypt

Email

prof.dr.hofi@hotmail.com

City

-

Orcid

-

Volume

22

Article Issue

3

Related Issue

44558

Issue Date

2023-12-01

Receive Date

2023-09-11

Publish Date

2023-12-01

Page Start

263

Page End

285

Print ISSN

1687-1464

Online ISSN

2735-5098

Article File

JAESJ_Volume 22_Issue 3_Pages 263-285.pdf

PDF . 615.0kB

Link

https://jaesj.journals.ekb.eg/article_340686.html

Detail API

https://jaesj.journals.ekb.eg/service?article_code=340686

Order

340,686

Type

Full research articles

Type Code

2,324

Publication Type

Journal

Publication Title

Journal of Agricultural and Environmental Sciences

Publication Link

https://jaesj.journals.ekb.eg/

MainTitle

Influence of Using Wheatgrass Juice on The Nutritional Value and Characteristics of Set Yogurt

Details

Type

Article

Created At

29 Dec 2024