Effect of dietary fiber enrichment on Physicochemical attributes of buffalo milk yoghurt : Effect of Dietary Fiber on Attributes of Buffalo Products

Muhammad  Anees Ur Rehman; Faiza  Iqbal; Hammad  Tahir; Muhammad  Yousaf Quddoos; Tayyaba  Sami Ullah; Areeja  Fatima; Zara  Qadeer; Syeda  Ayesha Batool; Faiqa  Chaudhary; Saima Naureen

doi:10.54393/pjhs.v4i01.496

Authors

Muhammad Anees Ur Rehman Ruth Pfau College of Nutrition Sciences, Lahore Medical and Dental College, Lahore Pakistan
Faiza Iqbal Institute of Food Science and Nutrition, University of Sargodha, Pakistan
Hammad Tahir Ruth Pfau College of Nutrition Sciences, Lahore Medical and Dental College, Lahore Pakistan
Muhammad Yousaf Quddoos Punjab Food Authority, Pakistan
Tayyaba Sami Ullah Superior University, Faisalabad Campus, Pakistan
Areeja Fatima National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Zara Qadeer Punjab Food Authority, Pakistan
Syeda Ayesha Batool Punjab Food Authority, Pakistan
Faiqa Chaudhary Allied Health Sciences, University of Sargodha, Pakistan
Saima Naureen Institute of Food Science and Nutrition, University of Sargodha, Pakistan

DOI:

https://doi.org/10.54393/pjhs.v4i01.496

Keywords:

Effect of Dietary Fiber on Attributes of Buffalo Products

Abstract

Yogurt has a higher consumer acceptance due to claimed health benefits and sensory characteristics. It provides 40% calcium and 30-45% phosphorus of an adult's requirements in a day, as well as the vital amino acids proline and glycine. It is an excellent source of protein, carbohydrates, calcium and phosphorus, vitamin A, thiamine, riboflavin, niacin, folate, and cobalamin, but low in fiber. Yogurt's health benefits might be enhanced by adding a source of dietary fiber to it. Objective: To investigate the impact of fiber addition on physicochemical and nutritional attributes of buffalo milk yogurt during storage. Method: Overall Six samples were prepared, one for control, four by adding 10% and 20% puree for each carrot and turnip in 200 mL buffalo milk yoghurt along with one composite sample of carrot and turnip. All six samples were analyzed for moisture, pH, acidity, ash, and protein after 07 and 14 days of ripening. Results: A significant decrease in pH was observed during storage of yoghurt. Acidity of yoghurt rise significantly with storage. Lowest acidity level was observed in control sample 0.83. Conclusion: Addition of Turnip and carrot puree improved therapeutic potential of yoghurt significantly by modifying its dietary fiber contents.

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