THE EFFECT OF ADDING AVOCADO-OIL ON THE NUTRITIONAL, MICROBIOLOGICAL AND RHEOLOGICAL PROPERTIES OF YOGURT
The avocado is a nutrient-rich fruit that has been shown to benefit health and diet qualities. In this study, avocado oil was added to milk for making yogurt to examine its effect on the chemical, rheological, microbial and sensory properties of yogurt. Avocado oil at 0.5%, 1% and 3 % and 5 % were a...
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University of Anbar
2024-12-01
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| Series: | مجلة الأنبار للعلوم الزراعية |
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| Online Access: | https://ajas.uoanbar.edu.iq/article_184877_ba914b48bd1304adf4a88aeb49fdeb9f.pdf |
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| author | A. R. Mulakhudair Z. R. Shati D. I. Al-Bedrani D. H. Khadm |
| author_facet | A. R. Mulakhudair Z. R. Shati D. I. Al-Bedrani D. H. Khadm |
| author_sort | A. R. Mulakhudair |
| collection | DOAJ |
| description | The avocado is a nutrient-rich fruit that has been shown to benefit health and diet qualities. In this study, avocado oil was added to milk for making yogurt to examine its effect on the chemical, rheological, microbial and sensory properties of yogurt. Avocado oil at 0.5%, 1% and 3 % and 5 % were added to the skim of reconstituted dried bovine milk. The developed yogurt was tested to evaluate the final product, including pH, chemical composition, acidity, and microbial properties as well as viscosity, spontaneous whey separation, water holding capacity, and hardness immediately following production and while being stored. Results show that yogurt made by adding 0.05% avocado oil had premium properties compared to the control and other additional treatments. More importantly, adding avocado oil enhanced its acceptability as well as provided more nutritious and healthy characteristics compared to plain yogurt. This is because avocado oil contains compounds of nutritional value, such as unsaturated fatty acids (MUFA and PUFA), as well as having compounds with biological activity, such as tocopherols, tocotrienols, phytosterols, carotenoids, and polyphenols, that help protect against diseases through the diet |
| format | Article |
| id | doaj-art-6c1d42b3d99443c4b19975ba6f68c7df |
| institution | Kabale University |
| issn | 1992-7479 2617-6211 |
| language | Arabic |
| publishDate | 2024-12-01 |
| publisher | University of Anbar |
| record_format | Article |
| series | مجلة الأنبار للعلوم الزراعية |
| spelling | doaj-art-6c1d42b3d99443c4b19975ba6f68c7df2025-01-11T22:05:11ZaraUniversity of Anbarمجلة الأنبار للعلوم الزراعية1992-74792617-62112024-12-0122289891210.32649/ajas.2024.184877184877THE EFFECT OF ADDING AVOCADO-OIL ON THE NUTRITIONAL, MICROBIOLOGICAL AND RHEOLOGICAL PROPERTIES OF YOGURTA. R. Mulakhudair0Z. R. Shati1D. I. Al-Bedrani2D. H. Khadm3Department of Food Health and Nutrition, College of Food Science, Al-Qasim Green University, Babylon, IraqDepartment of Food Health and Nutrition, College of Food Science, Al-Qasim Green University, Babylon, IraqDepartment of Dairy Science and Technology, College of Food Science, AL-Qasim Green University, Babylon, IraqDepartment of Dairy Science and Technology, College of Food Science, AL-Qasim Green University, Babylon, IraqThe avocado is a nutrient-rich fruit that has been shown to benefit health and diet qualities. In this study, avocado oil was added to milk for making yogurt to examine its effect on the chemical, rheological, microbial and sensory properties of yogurt. Avocado oil at 0.5%, 1% and 3 % and 5 % were added to the skim of reconstituted dried bovine milk. The developed yogurt was tested to evaluate the final product, including pH, chemical composition, acidity, and microbial properties as well as viscosity, spontaneous whey separation, water holding capacity, and hardness immediately following production and while being stored. Results show that yogurt made by adding 0.05% avocado oil had premium properties compared to the control and other additional treatments. More importantly, adding avocado oil enhanced its acceptability as well as provided more nutritious and healthy characteristics compared to plain yogurt. This is because avocado oil contains compounds of nutritional value, such as unsaturated fatty acids (MUFA and PUFA), as well as having compounds with biological activity, such as tocopherols, tocotrienols, phytosterols, carotenoids, and polyphenols, that help protect against diseases through the diethttps://ajas.uoanbar.edu.iq/article_184877_ba914b48bd1304adf4a88aeb49fdeb9f.pdfavocado oilyogurtrheological propertieschemical properties |
| spellingShingle | A. R. Mulakhudair Z. R. Shati D. I. Al-Bedrani D. H. Khadm THE EFFECT OF ADDING AVOCADO-OIL ON THE NUTRITIONAL, MICROBIOLOGICAL AND RHEOLOGICAL PROPERTIES OF YOGURT مجلة الأنبار للعلوم الزراعية avocado oil yogurt rheological properties chemical properties |
| title | THE EFFECT OF ADDING AVOCADO-OIL ON THE NUTRITIONAL, MICROBIOLOGICAL AND RHEOLOGICAL PROPERTIES OF YOGURT |
| title_full | THE EFFECT OF ADDING AVOCADO-OIL ON THE NUTRITIONAL, MICROBIOLOGICAL AND RHEOLOGICAL PROPERTIES OF YOGURT |
| title_fullStr | THE EFFECT OF ADDING AVOCADO-OIL ON THE NUTRITIONAL, MICROBIOLOGICAL AND RHEOLOGICAL PROPERTIES OF YOGURT |
| title_full_unstemmed | THE EFFECT OF ADDING AVOCADO-OIL ON THE NUTRITIONAL, MICROBIOLOGICAL AND RHEOLOGICAL PROPERTIES OF YOGURT |
| title_short | THE EFFECT OF ADDING AVOCADO-OIL ON THE NUTRITIONAL, MICROBIOLOGICAL AND RHEOLOGICAL PROPERTIES OF YOGURT |
| title_sort | effect of adding avocado oil on the nutritional microbiological and rheological properties of yogurt |
| topic | avocado oil yogurt rheological properties chemical properties |
| url | https://ajas.uoanbar.edu.iq/article_184877_ba914b48bd1304adf4a88aeb49fdeb9f.pdf |
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