Nutrient composition, antioxidant activity and phytonutrient of yogurt incorporated with watermelon fruit pulp and its extract

Abstract

Yogurt is an ancient food that has been a part of the human diet for thousands of years and has been promoted as a healthy diet. Yogurt is milk that has been fermented and is made by adding two specific bacterial cultures to warm milk, namely Lactobacillus bulgaricus and Streptococcus thermophiles. Yogurt is considered as a cure for diarrhoea, stomach ailments, and irritating skin condition, as well as fungal and yeast infections, and used in some bronchial conditions. High levels of live bacterial cultures in Yogurt contribute to its nutritional and therapeutic properties. The use of different fruits and additives in fruit Yogurt production has improved its nutritional and sensory properties. Citrullus lanatus (Watermelon) is a tropical fruit that contains a variety of nutrients, including fibre, vitamins-A, vitamin B1 and B6, potassium, iodine, magnesium, zinc, and antioxidants which are essential for human health. The addition of watermelon in any commercial product enhances the taste, flavour, and nutrient quality. The objective of the study are: To develop Yogurt incorporated with watermelon fruit pulp and its extract; To perform sensory analysis of Yogurt incorporated with watermelon fruit pulp and its extract; To analyse the nutrient composition, phytonutrient composition and antioxidant activity of the Yogurt incorporated with watermelon fruit pulp and its extract; To calculate cost of the developed Yogurt incorporated watermelon fruit pulp and its extract. The developed watermelon fruit pulp and it extract incorporated yogurt were subjected to sensory evaluation for the overall acceptability with the help of a 5-point hedonic scale with 10 semi- trained members. Which was very well accepted. The nutritional analysis was carried out for protein, fat, iron, calcium, and vitamin C content and was found to be high in watermelon pulp and extract incorporated Yogurt. Thus, watermelon fruit pulp and extract incorporated Yogurt has the potential to be used as a dietary supplement to prevent and control the onset of the degenerative disease among the population.