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426510

Enhancing the Nutritional value and Functional Properties of Yogurt Fortified with Kiwi Pulp

Article

Last updated: 11 May 2025

OverviewSimilar Items

Subjects

-

Tags

Dairy science

Abstract

Yogurt is a well-known fermented product. It is also utilized as a nutritious food item due to its nutritional value, tasteful, and improving the digestibility of the milk. Kiwi fruits are one of the world's healthiest fruits because of their high content of dietary fiber, and antioxidant compounds that enhance the immune system and promote intestinal health. Therefore, this study aimed to investigate the impact of supplementation of different percentages of Kiwi pulp fruit on the physio-chemical, sensory characteristics, and antioxidant activity of treated yogurt throughout cold storage for 14 days. T1, T2, and T3, three yogurt treatments are made from pasteurized cow's milk fortified with Kiwi pulp at rates of 5,10, and 15% respectively, and yogurt without additives as a control sample (C). Results revealed that fortified yogurt with Kiwi pulp had significant differences compared to blank yogurt. T1 has the highest values for physio-chemical properties, viscosity, and texture profile analysis. Furthermore, both T1 and T2 exhibited high overall acceptability for sensory properties. Interestingly, there is a significant increase in antioxidant activity and iron content of the fortified yogurt supplemented with Kiwi pulp. Thus, the Kiwi-fruit addition not only enhanced the physiochemical and sensory properties of yogurt but also improved its nutritional value.

DOI

10.21608/asejaiqjsae.2025.426510

Keywords

Kiwi fruit, antioxidant, Physio-chemical, Sensory properties

Authors

First Name

Dina

Last Name

Amer

MiddleName

-

Affiliation

Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt.

Email

dina.amer@agr.tanta.edu.eg

City

-

Orcid

0000-0003-4209-3164

First Name

Yasmeen

Last Name

Helal

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Beni-Suef University Beni-Suef 62521, Egypt

Email

yasmeenhelal@agr.bsu.edu.eg

City

-

Orcid

0009-0005-4699-9600

First Name

Sameh

Last Name

Awad

MiddleName

Ali

Affiliation

Department of dairy science and technology, faculty of Agriculture, ‎Alexandria University, Alexandria, Egypt

Email

sameh.awad@alexu.edu.eg

City

Alexandria

Orcid

0000-0002-9500-5212

First Name

Ibtesam

Last Name

Sleem

MiddleName

-

Affiliation

Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt

Email

isleem@utk.edu

City

-

Orcid

-

First Name

Hanaa

Last Name

El-Hamshary

MiddleName

-

Affiliation

Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt

Email

hanaa.adel@agr.tanta.edu.eg

City

-

Orcid

-

Volume

46

Article Issue

2

Related Issue

55036

Issue Date

2025-06-01

Receive Date

2025-03-25

Publish Date

2025-06-30

Page Start

319

Page End

336

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 46_Issue 2_Pages 319-336.pdf

PDF . 1.1MB

Link

https://asejaiqjsae.journals.ekb.eg/article_426510.html

Detail API

http://journals.ekb.eg?_action=service&article_code=426510

Order

7

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Enhancing the Nutritional value and Functional Properties of Yogurt Fortified with Kiwi Pulp

Details

Type

Article

Created At

11 May 2025