Journal of Food Processing & Technology

Alirezalu K, Hesari J, Sadeghi MH, Bak-Mohammadpour M. Production of functional colored yoghurts incorporating with blackberry and carrot extracts. Innovative Food Technologies. 2016 Feb 20;3(2):53-64.

GOATS’ MILK bio-yoghurt drinks were made using different levels (5, 10 and 15 %w/w) of cactus pear fruits’ (Opuntia dillenii) pulp (CPFP) and fermented with Yo-Fast1 (containing of Lactobacillus delbrueckii ssp. bulgaricus & Streptococcus thermophilus) as commercial yoghurt starter and ABT-5 (containing of Lactobacillus acidophilus, Streptococcus thermophilus & bifidobacteria) starter culture with potential probiotic properties. All treatments differed significantly (p ? 0.05) in their properties; depending on the percent of CPFP added, starter culture used and storage period (9days at 60.5°±C). Fresh yoghurt drinks made with CPFP displayed (p?0.05) higher rheological parameters than that of the control except for flow behaviour index values. The viscosity of all yoghurt drinks increased while the whey separation decreased with the increase of added CPFP till the end of the storage period. Furthermore, with increasing the percentage of CPFP used, there were slight and gradual decreases (p?0.05) in the pH values of all treatments as compared with control. Also, the colour parameters for all yoghurt drinks changed slightly during storage and the rate of pigments degradation depending on the percentage of CPFP used. Results exhibited new bio- yoghurt drinks rich in the total phenolic compounds and high in antioxidant activity, which are increased significantly (p ? 0.05) with rising CPFP levels added. Also, the counts of viable cells in all treatments were maintained at an acceptable level (>106cfu/ml) to be considered as functional foods until the end of storage period. Sensory evaluation showed that all CPFP yoghurt drinks treatments were more accepted by the panelists, rated above average, particularly when fermented with a probiotic starter culture. The addition of CPFP significantly improved the quality attributes of goats’ milk yoghurt drinks and could be considered as new goats’ milk products with probiotic properties and health benefits.

Desouky MM. Effect of using cactus pear pulp on the properties of goats’ milk bio-yoghurt drinks. Egypt. J. Food Sci. 2018;46:25-41.

Darwish AA, El-Deeb AM, Elgindy AA. Viability of probiotic bacteria in fermented milk beverages containing roasted date palm kernel. Sciences. 2018 Oct;8(4):1273-89.

Gallina DA, Barbosa PD, Ormenese RD, Garcia AD. Development and characterization of probiotic fermented smoothie beverage1. Revista Ciência Agronômica. 2019 Jul 4;50:378-86.

Nejad JH, Sani AM, Hojjatoleslamy M. Sensory acceptability and quality of flavored yogurt enriched with Spinacia oleracea extract. Nutrition & Food Science. 2014 May 6.

Raut V, Sawant P, Sawant D, Ingole AS. Studies on preparation of mango yoghurt drink. Asian Journal of Dairy and Food Research. 2015;34(1):13-7.

Jambi HA. Evaluation of physio-chemical and sensory properties of yogurt prepared with date pits powder. Current Science International. 2018;7(1):1-9.

Roy DK, Saha T, Akter M, Hosain M, Khatun H, Roy MC. Quality evaluation of yogurt supplemented with fruit pulp (banana, papaya, and water melon). International Journal of Nutrition and Food Sciences. 2015;4(6):695-9.

Kumar A, Kumar D. Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture. Journal of food science and technology. 2016 Jan;53(1):667-75.

Hameed K, Chai D, Rassau A. Texture-based latent space disentanglement for enhancement of a training dataset for ANN-based classification of fruit and vegetables. Information Processing in Agriculture. 2021 Oct 5.

Caballero D. Radial textures: A new algorithm to analyze meat quality on MRI. Multimedia Tools and Applications. 2020 Aug;79(29):21557-78.

Salazar-Campos O, Salazar-Campos J, Menacho D, Morales D, Aredo V. Improvement of the classification of green asparagus using a Computer Vision System. Brazilian Journal of Food Technology. 2019 Apr 25;22.

Handa P, Singh B. Importance of Electronics in Food Industry. IOSR J Electron Commun Eng. 2018;13(2):15-22.

Gupta H, Pahuja R. Estimating morphological features of plant growth using machine vision. International Journal of Agricultural and Environmental Information Systems (IJAEIS). 2019 Jul 1;10(3):30-53.

Divin AG, Balabanov PV, Shishkina GV, Mozgova GV. Model of a robotic complex for sorting agricultural products. Bulletin of the Tambov State Technical University. 2017; 23 (4).

Divin AG, Balabanov PV, Shishkina GV, Mozgova GV. Model of a robotic complex for sorting agricultural products. Bulletin of the Tambov State Technical University. 2017; 23 (4).

Mokhtar MF, Firdaus M. Mango (Harum Manis) quality grading system (Doctoral dissertation, Universiti Tun Hussein Onn Malaysia).

Ishak H, Shiddiq M, Fitra RH, Yasmin NZ. Ripeness level classification of oil palm fresh fruit bunch using laser induced fluorescence imaging. Journal of Aceh Physics Society. 2019 Sep 25;8(3):84-9.

Saranya N, Srinivasan K, Kumar SP, Rukkumani V, Ramya R. Fruit classification using traditional machine learning and deep learning approach. InInternational Conference On Computational Vision and Bio Inspired Computing 2019 Sep 25 (pp. 79-89). Springer, Cham.