https://doi.org/10.17113/ftb.62.02.24.8329

article in press

Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties

Mohand Teffane^1*, Hafid Boudries¹, Mostapha Bachir-bey², Ahcene Kadi¹, Younes Arroul¹ and Abdeslem Taibi¹

¹Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algérie

²Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algérie

Article history:

Received: 17 August 2023

Accepted: 28 May 2024

Keywords:

yoghurt; sweet apricot kernel; antioxidant; optimisation; physicochemical; sensory property

  The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

Research background. Incorporating sweet apricot kernel powder, a by-product of apricot processing, into yoghurt appears to be an especially intriguing option for innovating new food products. This study focused on formulating a novel yoghurt enriched with sweet apricot kernel powder, sugar and milk powder.

Experimental approach. Different yoghurts were prepared by mixing sweet apricot kernel powder, sugar, and milk powder, as ingredients based on the Simplex-Centroid Mixture design. The optimisation process took into account the physicochemical, antioxidant and sensory characteristics of yoghurt.

Results and conclusions. The results demonstrated that optimal values of sugar, milk powder, and apricot kernel powder were 3.073, 2.161 and 2.766 %, respectively. The physicochemical assays showed that the addition of apricot kernel powder led to a significant increase in total phenolic content, antioxidant activity, syneresis, viscosity, and acidity. Sugar and milk powder additions also had a significant influence on the taste, texture, and consistency of the yoghurt. Moreover, the enrichment of the product with apricot kernel powder significantly influenced the colour, odour, taste, texture, and consistency. In conclusion, the optimised enriched yoghurt with apricot kernel exhibited interesting phenolic content and antioxidant properties with sensory acceptability while reducing the amount of sugar and milk powder. This confirms the potential of using sweet apricot kernels as an ingredient in yoghurt production.

Novelty and scientific contribution. The use of a Simplex-Centroid Mixture design to optimise a new yoghurt formulation enriched with sweet apricot kernels reveals significant improvements in total phenolic content, antioxidant activity, and sensory acceptability. In addition, it allows for a reduction in sugar and milk powder requirements. Therefore, incorporating sweet apricot kernels into yoghurt presents a novel approach to enhancing its nutritional value and sensory appeal.