Document Type : Original papers
Authors
1
Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University
2
Food Technology Research Institute, Agricultural Research center, Giza, Egypt.
3
Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan, 81528, Egypt.
4
Food Science and Technology Department, Faculty of Agriculture, Tanta University, Tanta, 31111, Egypt
Abstract
The present study was designed to investigate the effect of using different ratios (5, 10, and 15%) of date fruit, karkade, and oregano extracts in the manufacture of goat milk yoghurt drinks. Antioxidant activity, rheological, and sensory properties of flavored yoghurt drinks were evaluated. All goat milk yoghurt drink samples were analyzed for phenolic compounds, antioxidant activity, and sensory properties when fresh and during storage (21 days) at 4±1°C. Our results indicated that there was an increase in antioxidant activity and phenolic compounds in all treatments by increasing the levels of plant extracts added. Generally, the data concluded that using 10% date fruit, 10% karkade, and 5% oregano extracts yielded higher scores for rheological and sensory properties than other treatments. The overall results showed that it is possible to produce good-quality goat milk yoghurt drinks with good appearance, flavor, body & texture by adding date, karkade, and oregano extracts as functional foods.
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