Studies on the Proximate Composition of Yogurt Enriched with Pink Guava Powder

Mouandhe Imamou Hassani; Harish Kumar; Shiv Kumar; Rahul Mehra

Abstract

Dietary fiber and bioactive chemicals, which have been extensively investigated for their potential health advantages, have recently found new uses in the food and dairy industries. Taking into account the present surge in demand of consumers, an effort is made to increase the nutritional parameter of yogurt, notably the amount of dietary fiber, by the incorporation of freeze-dried pink guava powder (FPGP). The yogurt was made by varying its concentration of FPGP, and then it was analyzed for its physicochemical properties and storage period of 14 days. Amongst yogurts supplemented with various FPGP concentrations, only the sample incorporated with 4% powder was organoleptically accepted and therefore kept for further studies. The addition of 4 g pink guava powder fulfilled the requirement of being a source of fiber as it provided 3.88 g/100 g total dietary fiber in the enriched yogurt. The values of % inhibition (46.82%), TPC (88.06 mg GAE/100 g), and TPC (175.58 mg CE/g) in fortified pink guava yogurt (FPGY), were significantly higher when compared to control yogurt. Fourier transform infrared spectroscopy (FTIR) was executed to identify appropriate spectral regions and characterize the key chemical compounds of control and fortified yogurt. In conclusion, this study demonstrated that pink guava powder has the potential to boost the functional attributes of yogurt.

Abstract

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