Home Articles List Article Information
Journal of Productivity and Development
Journal Archive
Volume Volume 30 (2025)
Volume Volume 29 (2024)
Volume Volume 28 (2023)
Volume Volume 27 (2022)
Volume Volume 26 (2021)
Volume Volume 25 (2020)
Volume Volume 24 (2019)
Volume Volume 23 (2018)
Volume Volume 22 (2017)
Volume Volume 21 (2016)
Volume Volume 20 (2015)
Volume Volume 19 (2014)
Volume Volume 18 (2013)
Volume Volume 17 (2012)
Volume Volume 16 (2011)
Volume Volume 15 (2010)
Volume Volume 14 (2009)
Volume Volume 13 (2008)
Volume Volume 12 (2007)
Volume Volume 11 (2006)
El-Hawary, M., Moussa, M., Amer, D., Samir, S. (2019). FORTIFICATION OF STIRRED YOGHURT WITH SOME MICROELEMENTS USING NATURAL SOURCES TO IMPROVE ITS NUTRITIONAL VALUE.. Journal of Productivity and Development, 24(4), 815-829. doi: 10.21608/jpd.2019.81087
Mohamed Yahia El-Hawary; Mohamed Moussa; Dena Amer; Samara Samir. "FORTIFICATION OF STIRRED YOGHURT WITH SOME MICROELEMENTS USING NATURAL SOURCES TO IMPROVE ITS NUTRITIONAL VALUE.". Journal of Productivity and Development, 24, 4, 2019, 815-829. doi: 10.21608/jpd.2019.81087
El-Hawary, M., Moussa, M., Amer, D., Samir, S. (2019). 'FORTIFICATION OF STIRRED YOGHURT WITH SOME MICROELEMENTS USING NATURAL SOURCES TO IMPROVE ITS NUTRITIONAL VALUE.', Journal of Productivity and Development, 24(4), pp. 815-829. doi: 10.21608/jpd.2019.81087
El-Hawary, M., Moussa, M., Amer, D., Samir, S. FORTIFICATION OF STIRRED YOGHURT WITH SOME MICROELEMENTS USING NATURAL SOURCES TO IMPROVE ITS NUTRITIONAL VALUE.. Journal of Productivity and Development, 2019; 24(4): 815-829. doi: 10.21608/jpd.2019.81087

FORTIFICATION OF STIRRED YOGHURT WITH SOME MICROELEMENTS USING NATURAL SOURCES TO IMPROVE ITS NUTRITIONAL VALUE.

Article 8, Volume 24, Issue 4, October 2019, Page 815-829  XML PDF (533.86 K)
Document Type: Original Article
DOI: 10.21608/jpd.2019.81087
View on SCiNiTO View on SCiNiTO
Authors
Mohamed Yahia El-Hawary* 1; Mohamed Moussa2; Dena Amer1; Samara Samir* 1
1Fac. Agric., Tanta Univ., Tanta, Egypt
2Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric, Egypt.
Abstract
The aim of this research is to fortificate the stirred yoghurt with some microelements and natural antioxidants to improve its nutritional value. The control was stirred yoghurt made from buffalo milk. Stirred yoghurt fortified with 5% oat and some fruits (mango, banana and strawberry jam) were prepared and their physicochemical, chemical and microbiolagical properties and some microelements (Si, Fe, Mn, Zn and Cu) content of resultants products were investigated.  
The data revealed that addition of oat flour slightly increase in pH value but these values were decreased with the addition of fruits. Also the lower in protein contents cause lower in fat while the higher in fat, fiber and carbohydrate contents were higher than control. 
Mineral analyses of Si, Mn, and Fe contents were great difference between all treatments as they ranged between (28.71-36.51) for Si, (4.61-5.26) for Mn, (3.51-4.11) for Fe and (3.31-3.61) ppm for Zn.  Concerning the control, the values obtained were (14.71), (0.91), (0.71), (3.61) for Si, Mn, Fe and Zn respectively. The sensory evaluation showed that addition of fruits improved the total acceptability.
Conclusively, oat flour can be used as a good natural source in fortified yoghurt with micronutrients to produce yoghurt with high nutritional and functional value.  
 
 
Keywords
Fortification; Stirred Yoghurt; Microelements; Natural Sources; Nutritional Value
Statistics
Article View: 313
PDF Download: 578