Antioxidant activity and some quality characteristics of buffalo yoghurt fortified with peanut skin extract powder
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ORIGINAL ARTICLE
Antioxidant activity and some quality characteristics of buffalo yoghurt fortified with peanut skin extract powder Ahmed Mohamed Hamed1 • Soad Hassan Taha1 • Aliaa Ali Darwish2 Esmat Aly2
•
Revised: 21 September 2020 / Accepted: 1 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Peanut is an important crop grown worldwide. Peanut skin, the byproduct of peanut processing is a valuable byproduct due to its content of many functional components. Therefore, this study aimed to evaluate the effect of fortification of yoghurt with peanut skin extract powder (PSEP) at 50, 100 and 200 mg/L milk on the antioxidant activity (radical scavenging activity RSA%) and some quality characteristics of the resultant yoghurt during cold storage. The obtained results revealed that total phenolic content of PSEP is 109.46 mg GAE/g while it’s radical scavenging activity % reached 90.57%. Fortification of yoghurt with PSEP increased the apparent viscosity, antioxidant activity, and total phenolic, acetaldehyde, and diacetyl contents as compared to control, while the syneresis of fortified yoghurt was reduced. Microbiological analysis showed that fresh control yoghurt had the highest counts of Streptococcus thermophilus and Lactobacillus bulgaricus and decreased at the end of storage in all treatments. Both control and T1 (the low concentration of PSEP) gained the highest acceptability; therefore, it was recommended that fortification of yoghurt with 50 mg of PSEP/L is more preferable than the other concentrations. In addition, it could be considered as a natural antioxidant source in formulating functional yoghurt either in industrial and/or small industrial scale.
& Soad Hassan Taha [email protected] 1
Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
2
Food Technology Research Institute, Agricultural Research Center, Giza 12613, Egypt
Keywords Peanut skins extract powder Yoghurt Antioxidant activity Quality characteristics
Introduction Yogurt is the world’s most popular dairy products. It enhances the health attributes beyond its nutritional value (El-Abbadi et al. 2014). Food fortification is a mean of improving the diet and health status of the population by adding or increasing the concentration of one (or more) nutrients in food to correct or prevent nutritional deficiencies (Dwyer et al. 2015). Fortification of yogurt with added natural antioxidants satisfies consumer demand and improved health benefits of yogurt (Alenisan et al. 2017). Peanuts (Arachis hypogaea) are widespread foods which have a high dietary and health value. It contains various nutrients that show many positive biological effects (Arya et al. 2016; Bonku and Yu 2020). The increased production of peanuts is correlated with the increase in its by-products, including skin (PS) produced during processing, which considered as a natural source of several bioactive components. Peanut skins may play an important role due to their notable antioxidant and antimicro
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