Composition and quality of stirred yoghurt supplemented with apricot kernels powder

Wael F. Elkot, Lamiaa I. El-Nawasany, Hanaa S. Sakr

Volume 23, Issue 3;
Pages: 125-130; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The object of this study was to improve the quality of stirred yoghurt. Apricot kernels powder (AKP) was used as a source of dietary protein as well as minerals and fibers. Cow s milk was supplemented with 1% (w/v) of the resultant AKP powder which was soaked its kernels in four portions: water, ascorbic acid solution (1%), citric acid solution (1%) and sodium chloride solution (1%). Carboxy methyl cellulose (0.1%) was used as a trial to improve body and texture of the product, whereas sugar (5%) was used as a sweetner. The chemical compositions of fresh and stored stirred yoghurt was determined. The results showed that addition of AKP increased the total solid, protein and ash contents in fresh and stored stirred yoghurt. However, the content of minerals changed, the Titratable acidity decreased. Generally, it could be recommended that, supplemented stirred yoghurt with apricot kernels powder which soaked its kernels in 1% citric acid solution can be applied for stirred yoghurt making
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