The development of value-added yogurt based on pumpkin peel powder as a bioactive powder
2024
Roxana Nicoleta Gavril (Rațu) | Petru Marian Cârlescu | Ionut Dumitru Veleșcu | Vlad Nicolae Arsenoaia | Florina Stoica | Nicoleta Stănciuc | Iuliana Aprodu | Oana Emilia Constantin | Gabriela Râpeanu
This study aimed to explore the utilization of pumpkin by-products as a bioactive powder in the development of value-added yogurt. Pumpkin peel resulting from food processing contains antioxidant components like phenolics, flavonoids, and carotenoids, compounds characterized by high bioactivity. This study investigated the potential of incorporating pumpkin peel powder (PPP) into yogurt to enhance its nutritional value and sensory attributes.Results indicated that the incorporation of PPP into yogurt resulted in improvements in nutritional composition, particularly in terms of β-carotene and bioactive compounds. Additionally, the addition of PPP positively influenced the textural properties of the yogurt. The sensory evaluation revealed that the incorporation of pumpkin peel had no negative impact on the overall acceptability of the yogurt, with some samples (YPP2) even exhibiting preferred sensory characteristics compared to the control. The utilization of PPP as a bioactive powder in yogurt presents a promising strategy for reducing food waste and creating innovative, value-added dairy products. The development of such products can not only contribute to sustainable food production but also provide consumers with more diverse food choices with enhanced characteristics.
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