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1. Fortification of Yogurt with Red Dragon Fruit’s (Hylocereus Polyrhizus) Peel Powder: Effects on Comprehensive Quality Attributes and Sensory Properties

Author

Nilufa Yeasmin, Bithi Rani Sarker, Ayesha Begum, Md. Zia Uddin Al Mamun, Nahidur Rahman, Md. Sujan Hossen, Md. Motalab, and Rahima Akter Sathee

Subjects
red dragon fruit peel, fortified yogurt, quality attributes, antioxidant activity, sensory evaluation, Agriculture, Agriculture (General), S1-972
Abstract

This study was conducted to evaluate the quality features, antioxidant capabilities, microbiological and sensory aspects of yogurt fortified with 2%, 5%, and 7% red dragon (RD) peel powder. The yogurt was formulated using the classical technology adapted to laboratory conditions. The results of the physicochemical properties showed significant differences in pH (4.73–4.36), acidity (0.18–0.16 g lactic acid/100 g), and ascorbic acid (1.17-1.34 mg/100 g) among different yogurt formulations (P

Published
2023
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