Production of yoghurt fortified with mushroom
2009
Salama, W.M. | Mohamed, R.O. | Elsisi, A.S.
Yoghurt was made from buffalo milk (3.5% fat) fortified with mushroom powder. Mushroom was used in two forms (cap and steak) at levels of 0.5 and 1% either cap or steak. Control was made from buffalo milk free from mushroom. The chemical composition, rheological properties and sensory properties of yoghurt were evaluated when fresh and during storage period at 5±2°C up to 12 days. Adding mushroom increased total solids, fat, total protein, ash and carbohydrates contents. TS, fat, total protein, ash contents and titratable acidity of all treatments were increased while the carbohydrates content and pH values decreased gradually during storage period. The treatments containing mushroom were slightly significant higher in whey off and penetration than control. Results indicated that fortification of buffalo milk with mushroom caused a decrease in acetaldehyde and diacetyl contents of treatments. Organoleptic evaluation scores of yoghurt treatment made with 0.5% (mushroom cap powder) (MCP) was higher than control and other treatments. It may be concluded that, addition of mushroom to buffalo milk could be achieved successfully in yogurt making.
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