Development of Functional Yoghurt with Walnut Extract and Guava Pulp

Author: A. Elango, V. Jayalalitha and T.R. Pugazhenthi

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Abstract

This study involves the preparation of functional yogurt using walnut and guava pulp, with an analysis of its physicochemical properties conducted from day 0 to day 21. A notable reduction in pH and a rise in titratable acidity were observed during the storage period. A slight reduction in fat and total solids content is observed from day 0 to day 21 for functional yogurt. Although the difference was not significant (P≥0.05) until the 7th day of storage, a significant difference (P≤0.05) was seen on the 14th and 21st days of storage. A consistent reduction in syneresis was observed from the control group to the other three treatments. A substantial variation (P≤0.05) in total phenolic content was detected from day zero to day 21 of storage. A significant (P≤0.05) reduction in DPPH radical scavenging activity was observed from day 0 (47.65±1.14) to day 21 (29.58±0.91) for functional yoghurt. The progressive decline in the antioxidant capacity of functional yogurt throughout the storage duration may be ascribed to physicochemical alterations that transpire during this period, resulting in the depletion of both probiotics and phytochemicals.

Keywords

walnut, guava pulp, physicochemical, functional yoghurt

Conclusion

Walnut and guava-enriched yogurt offers a promising product with significant health benefits. The combination of walnuts, rich in healthy fats, proteins, and antioxidants, with guava, a nutrient-dense fruit packed with vitamins, minerals, and dietary fiber, enhances the nutritional profile of yogurt. It is to be noted that, inclusion of dietary fibre, antioxidant and vitamin c rich fruits and omega 3 rich oil is expected to enhance the nutritional and therapeutic values of yoghurt and as such encourage consumption of yoghurt. The inclusion of walnuts and guava also appeals to consumers seeking functional foods that support overall well-being. Based on the physicochemical and functional attributes, it is concluded that functional yoghurt developed had a keeping quality of 14 days, while the control had a shelf life of only 7 days.

References

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How to cite this article

A. Elango, V. Jayalalitha and T.R. Pugazhenthi (2022). Development of Functional Yoghurt with Walnut Extract and Guava Pulp. Biological Forum – An International Journal, 14(4): 1370-1375.