{"id":10272,"date":"2025-10-24T08:15:26","date_gmt":"2025-10-24T08:15:26","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=10272"},"modified":"2025-10-24T08:15:26","modified_gmt":"2025-10-24T08:15:26","slug":"effect-of-adding-broccoli-extract-on-the-quality-specifications-of-yoghurt","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=10272","title":{"rendered":"Effect of adding broccoli extract on the quality specifications of yoghurt"},"content":{"rendered":"

Nadine Ali(1)*<\/sup> , Omer Zammar(2)<\/sup> and\u00a0 \u00a0Mohammed Massri(2)<\/sup><\/strong><\/span><\/p>\n

(1): Department of Food Engineering, Faculty of Chemical and Petroleum Engineering, AL-Baath University, Homs. Syria.<\/span><\/p>\n

(2): Department of Food Science, Faculty of Agricultural Engineering, AL-Baath University, Homs. Syria<\/span><\/p>\n

(*Corresponding author: Nadine Ali. E-Mail: nadinehasanali@gmail.com<\/a>).<\/span><\/p>\n

Received:\u00a0\u00a0 9\/3\/2024\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Accepted:\u00a0 23\/6\/2024<\/span><\/p>\n

Abstract:\u00a0<\/strong><\/span><\/p>\n

This research aimed to enhance the antioxidant properties of yoghurt by adding aqueous extract of broccoli due to the richness of this vegetable in antioxidants and other nutrients, while adding color as an attractive factor for consumers. Accordingly, this extract was added to the yoghurt according to three concentrations (10, 15, 20)%. The physical, chemical and microbial properties of the resulting yoghurt were studied during a storage period of 14 days at a temperature of 4 \u00b0C. The pH decreased and the titratable acidity increased in all samples fortified with the addition and significantly compared to the control yoghurt sample. The most significant effect was at a concentration of 20% of the addition. Also, the phenolic content of yoghurt increased and the antioxidant activity increased with increasing concentration of the additive compared to the control yoghurt sample. The physical properties of the product improved with the addition during the cold storage period, as whey separation decreased, and the viscosity of the samples increased significantly compared to the control yoghurt sample. The addition formed a suitable medium for the growth of starter bacteria, the number of which increased significantly in yoghurt samples enriched with the addition of aqueous broccoli extract, and the number continued to increase during the cold storage period until the fourteenth day.<\/span><\/p>\n

Keywords<\/strong>: broccoli, phenolic compounds, antioxidants, yoghurt, physical properties.<\/span><\/p>\n

\u00a0Full paper in Arabic: PDF<\/a><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Nadine Ali(1)* , Omer Zammar(2) and\u00a0 \u00a0Mohammed Massri(2) (1): Department of Food Engineering, Faculty of Chemical and Petroleum Engineering, AL-Baath University, Homs. Syria. (2): Department of Food Science, Faculty of Agricultural Engineering, AL-Baath University, Homs. Syria (*Corresponding author: Nadine Ali. … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-10272","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/10272","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10272"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/10272\/revisions"}],"predecessor-version":[{"id":10277,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/10272\/revisions\/10277"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}