Quality Parameters and Antioxidant Activity, Phenolic Compounds, Sensory Properties of Functional Yogurt with Melon (Cucumis melo L.) Peel Powder

Abstract

In the current study, four different types of yogurt were produced as control samples (no MPP added) and 1, 2, and 3% melon peel powder (MPP1, MPP2, and MPP3). These yogurts were determined by physicochemical, microbiological, sensory, total phenolic, and antioxidant activity weekly for 21 days. While ash, moisture, titratable acidity (TA), viscosity, water holding capacity (WHC), a* and b* values, total phenolic content (TPC), and antioxidant capacity of melon peel powder samples increased, L*, pH, and syneresis values decreased. In concentrations of 1, 2, and 3%, the mean antioxidant activity of powdered yogurt was found to have average values during storage of 30.09%, 32.32%, and 36.26%, respectively. All yogurts continued to contain more than 107 cfu/g of live lactic acid bacteria during fermentation. As the storage time increased, the sample’s pH and syneresis decreased, while titration acidity and texture increased. No yeast or mold (2 log cfu/g) was determined in the samples. The panelists preferred MPP1 and MPP2 samples. According to the findings of the study, melon rind powder, which is a by-product, can be recommended as a functional food additive in yogurts.

Keywords

• yogurt
• melon peel powder
• antioxidant activity
• phenolic compounds
• fortification