Physicochemical, Antioxidant, Microbiological And Sensory Characteristics Of Yoghurt Enriched With Garden Cress Seed Powder

Abstract

The effect of addition garden cress seed powder on the rheological, physicochemical and sensory characteristics of
yoghurt was investigated.
Garden cress seed powders were added to yoghurt at ratios of 1, 2, and 3 %. Yoghurt treatments were analyzed when
fresh and after 5, 10 and 15 days of storage at 5 ± 1˚C.
Results showed that total solids, fat, protein, ash , fibers, phenolic contents and antioxidant activity of yoghurt enriched
with garden cress seed powder increased gradually by increasing the percentage added compared with control yoghurt.
Fortification of yoghurt with garden cress seed powder increased the pH and decreased titratable acidity values with
increasing the fortification ratio. Also, yoghurt enriched with garden cress seed powder shows a significantly decrease in
whey syneresis and increase in viscosity compared with control yoghurt and this increase was proportional to the
fortification ratio. Yoghurt treatments fortified with garden cress seed powder had the lowest counts of total bacterial,
yeast and moulds, and Streptococcus thermophiles and Lactobacillus bulgaricus counts.
Addition of garden cress seed powder improved the rheological, physicochemical and organoleptic properties of fortified
yoghurt; the highest mean value was related to sample containing 2% garden cress seed powder.