Effect of Adding Pumpkin Powder on Some Chemical and Sensory Properties of Yogurt

Abstract

This Study Examined The Effect Of Adding Different Percentages Of Pumpkin Powder On The Chemical Composition Of Yogurt, As Well As The Effect Of Storing Yogurt At A Temperature Of (7 ± 1)°C For 14 Days On Its Chemical Composition .

The Addition Of Various Percentages (1–3–5%) Of Pumpkin Powder To Yogurt Resulted In A Noticeable Decrease In Acidity, Moisture, And The Amount Of Separated Whey, While The Values Of Ash And Ph Increased. Moisture Content Decreased From 87.33 In The Control Sample To 87.05 With The Addition Of 5% Pumpkin Powder. Acidity Also Decreased From 0.93 To 0.80, While Ash Content Increased From 0.6 In The Control Sample To 0.72 With 5% Added Pumpkin Powder. The Ph Value Increased From 4.56 To 4.97 .

The Sensory Properties Of Yogurt Improved Up To The 3% Concentration, With The Control Sample Receiving The Best Score For Color. Sensory Attributes Declined When 5% Pumpkin Powder Was Added, Earning The Lowest Acceptance Score. During The Storage Period, Slight Decreases In Moisture And Acidity Values Were Observed For All Yogurt Treatments. Results Showed That The 5% Pumpkin Powder Treatment Achieved The Highest Ash Content And Ph Values Compared To Other Treatments, And The Lowest Amount Of Separated Whey Occurred In Yogurt With 5% Added Pumpkin Powder .

Sensory Evaluation Results Confirmed That Increasing The Percentage Of Added Pumpkin Powder Improved The Sensory Characteristics Of Yogurt, With The Best Values Observed At The 3% Pumpkin Powder Level .