Nutritional and Antioxidant Properties of Yoghurt Enriched with Pineapple and Orange Pomace

Abstract

The present study aimed to evaluate the physiochemical, and nutritional properties of the yoghurt enriched with pineapple and orange pomace. Five yoghurt samples were prepared using skimmed milk, orange pomace, and pineapple pomace blends. The physicochemical properties (pH, total titratable acid, free fatty acidity, total soluble solid, and brix), anti-nutrient properties (saponins, oxalate, phytate, tannins, and alkaloids), and antioxidant properties [ferric reducing antioxidant properties (FRAP), 2, 2’-azino-bis (3-ethylbenthiazoline-6-sulphonic acid (ABTS), 1, 1- diphenyl-2-picryhydrazyl (DPPH), phenol and iron chelate (Fe²⁺) of the samples were evaluated. The study showed that pineapple and orange pomaces affected the pH and viscosity of the samples. The mean and standard deviation of the samples were determined and a One-Way Analysis of Variance (ANOVA). There were significant increase (p≤0.05) in the free fatty acid (9.10-12.00%), total soluble solid (6.30 10.50%), total titratable acid (8.50-14.93%), and brix (11.50-17.00%) compared with the control. The anti-nutritional factors were within acceptable standards and sample YOB (75.04% Skimmed Yoghurt, 22.65% Pineapple Pomace and 2.87% Orange Pomace) had the best antinutritional and antioxidants properties. Therefore, Pineapple and Orange pomace can be used as a functional ingredient for the development of Skimmed Milk yoghurt.