Physicochemical, microbiological and sensory properties of low fat probiotic yoghurt fortified with mango pulp fiber waste as source of dietary fiber [electronic resource]

Includes bibliographic reference

Physicochemical, microbiological and sensory properties of low fat probiotic yoghurt fortified with mango pulp powder were investigated.
Mango pulp powder was added at ratios of 1, 2 and 3 %. Yoghurt treatments were analyzed when fresh and after 5, 10 and 15 days of
storage at 5 ± 1?C. Fortification of low fat yoghurt with mango pulp powder increased the total solids, protein, ash, pH, dietary fiber,
viscosity, phenolic contents and antioxidant activity. Increments were proportional to the mango pulp powder fortification concentration.
On the other hand, the acidity and synersis decreased with the increase of the added mango pulp fiber. Fortification of low fat yoghurt
with mango pulp powder improved the viability of Streptococcus thermophiles, Lactobacillus acidophilus and Bifidobacterium bifidum
and this improvement was proportional to the concentration of mango pulp powder. Low fat yoghurt made with added of 3% of mango pulp
powder achieved the highest scores for sensory properties, compared to other treatments. It could be concluded that mango pulp powder
can be used at a rate of 3% as a source of bioactive components and dietary fiber in making of low fat yoghurt, which enhanced its
physicochemical, microbiological, antioxidant and sensory properties.

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