Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder
Arijit Acharjee, Syeda Muntazima Afrin, Nandan Sit
Abstract
In the present study pomace obtained from orange juice extraction was dried at 70°C. The pomace powder was utilized for enrichment of yoghurt at three different concentrations viz. 1%, 2%, and 3%. The physicochemical and sensory properties of the yoghurt samples were evaluated during refrigerated storage and compared with control sample. The acidity increased with increase in concentration of the pomace powder and also with duration of storage. Syneresis of the enriched samples were found to be lower than that of control, but increased with level of enrichment. During storage syneresis decreased and then increased with duration of storage. Firmness was found to decrease with level of enrichment as well as duration of storage. The consistency index increased with level of enrichment, but during storage it initially increased and then decreased. Sensory studies showed that yoghurt enriched with 1% pomace powder was acceptable to the panelists. Practical applications Milk and milk products are rich in many essential nutrients, but are devoid of certain other important nutrients like fiber and vitamin C. Enrichment of milk products with ingredients containing these nutrients will help in overcoming these deficiencies and make the milk products a wholesome food. Yoghurt is one such milk product which is considered to contain probiotic microorganisms can be consumed by lactose intolerant people as well. Enrichment of yoghurt with orange pomace powder will help in improving the nutritional value of yoghurt and will also open ways for utilization of orange pomace which is a waste material from orange juice production. As there are limited studies on utilization of orange pomace in dairy products, this study becomes important.