Apricot addition for Enrichment Yogurt with Amygdalin

Abstract

The objective of the present research was to enrich yogurt with amygdalin (vitamin B17) and increase the nutritional value of yogurt using apricot and a by-product of apricot fruit kernels. Amygdalin was considered an antibacterial, hepatic protecting, anti-tumor, antifungal, anti-inflammatory, anti-coagulant, anticancer, antiaging, antidiabetic, anti-atherosclerotic, anti-angina, and antioxidant. Apricots that were mixed in a blinder for 3 min and filtered were used as a source of dietary fiber, lipids, proteins, minerals, and vitamins. Apricot kernels that were heated for 2 minutes at 120 ˚C. then cold and grind in a blender were used as a source of amygdalin (B17). Obtained results showed that the incorporation of apricot and apricot kernel is considerably impacted by the addition of apricot and apricot kernel 5% Apricot pulp + 1% Apricot kernel and 10% Apricot pulp + 2% Apricot kernel 1.42, 2,92 mg/100gm respectively.

Keywords

• Yogurt
• Apricot
• Apricot kernel
• Amygdalin
• Nutritive value