| dc.description.abstract | The study is carried out to develop a new yogurt recipe with no traces of dairy products
using lotus seeds. In addition, the ratios of lucuma fruit powder at three different
concentrations of lucuma powder added into yogurt: 1, 5, and 9% volume/dry weight as
a natural sweetener and the effects of sprouting-fermenting techniques on the
characteristics of vegan yogurt are also determined. In each lucuma powder ratio, the
sprouted yogurts showed higher values in comparison with un-sprouted yogurts in all
cases. Besides, the increasing lucuma powder increased the total viable cell count,
titratable acidity, protein content, viscosity, acidification rate and total carotenoid content.
The 9% lucuma-sprouted yogurt had the highest total phenolic, carotenoid content
(420.56 2.25 mgGAE/100g and 420.56 2.25 g/g respectively) and antioxidant
activity (103.15 1.73 mg AAE/100g) compared to plain-un-sprouted yogurt (67.85
4.22 mgGAE/100g, 3.19 0.05 g/g and 32.03 1.17 mgAAE/100g, respectively). The
sensory evaluation was performed, and the result shows that 5% and 9% lucuma powder
added into yogurt resulted in comparable overall acceptability to cow milk yogurt.
Therefore, the 5% and 9% lucuma powder blended into sprouted lotus seeds yogurt can
be used as nutritional and bioactive sources and its potential for commercialization. | en_US |
