MOUSA, R., ABD EL-RAHMAN, H., EL-MASSRY, F. (2011). EFFECT OF SOME NATURAL SWEETENERS ON YOGHURT WITH FRUIT (KUMQUAT) DURING STORAGE. Egyptian Journal of Agricultural Research, 89(3), 1039-1051. doi: 10.21608/ejar.2011.177622
RAYA A. S. MOUSA; HALA A. ABD EL-RAHMAN; FATMA H.M. EL-MASSRY. "EFFECT OF SOME NATURAL SWEETENERS ON YOGHURT WITH FRUIT (KUMQUAT) DURING STORAGE". Egyptian Journal of Agricultural Research, 89, 3, 2011, 1039-1051. doi: 10.21608/ejar.2011.177622
MOUSA, R., ABD EL-RAHMAN, H., EL-MASSRY, F. (2011). 'EFFECT OF SOME NATURAL SWEETENERS ON YOGHURT WITH FRUIT (KUMQUAT) DURING STORAGE', Egyptian Journal of Agricultural Research, 89(3), pp. 1039-1051. doi: 10.21608/ejar.2011.177622
MOUSA, R., ABD EL-RAHMAN, H., EL-MASSRY, F. EFFECT OF SOME NATURAL SWEETENERS ON YOGHURT WITH FRUIT (KUMQUAT) DURING STORAGE. Egyptian Journal of Agricultural Research, 2011; 89(3): 1039-1051. doi: 10.21608/ejar.2011.177622
EFFECT OF SOME NATURAL SWEETENERS ON YOGHURT WITH FRUIT (KUMQUAT) DURING STORAGE
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Abstract
The study aimed to produce low calorie yoghurt by using natural sweeteners i.e. sucrose, fructose, stevia and their mixes supplemented with kumquat puree. Kumquat fruit is the source of beta-caroteine, vitamin C and minerals such as calcium, potassium and magnesium. In addition fermented milk (yoghurt) can supply the human with all natural compounds as well as therapeutic values. Sucrose (s), fructose (f) and stevia (st) were used as separately and three mixes of (s)+(f) (1:1 w/w), (s)+(st) (1:1 w/w) and (f) + (st) (1:1 w/w) respectively to sweetene yoghurt with fruit (zabado). Physical, chemical, microbiological analysis and sensory evaluation were carried out after preparation and during storage periods of yoghurt with fruit (kumquat). The results indicated that the yoghurt with fruit (kumquat puree) and sweetened with sucroses had the lowest moisture 78.2% and carotein 85.46 mg/100gm while the sample sweetened with 100% stevia recorded the lowest value of calories 51.12 and 50.31 k.cal in zero time and after storage for 14 days at 5±2ºC respectively. Sensory evaluation and statisticall analysis showed that there were slightly significant differences between all treatments for flavour (taste and odor), texture, acidity and color. The total score of treatment No. 1 (sucrose), No. 2 (fructose), No. 4 (50% sucrose + 50% fructose) and No. 5 (50% sucrose +stevia), were the best treatments were treatment No. 6 (50% fructose +stevia), while the lowest treatment was No. 3 (stevia). Total count of bacteria was in permissible limit while the lactic acid bacteria, mold and yeasts were slightly increased during storage. On the other hand coliform group was not detected on prepared and stored samples.
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