Yoghurt fortification with green papaya powder and banana resistant starch: effects on the physicochemical and bioactive properties

Abstract

SummaryFor enhanced nutritional and health benefits, yoghurts have been fortified with plant‐based ingredients. In this study, functional yoghurts were formulated by incorporating banana resistant starch (BRS) and green papaya powder (GPP) into partially skimmed milk (2%). These yoghurts were analysed for various parameters over a 21‐day storage period at 5 °C, including pH, titratable acidity (TA), firmness, viscosity, water activity (aw), water‐holding capacity (WHC), colour, probiotic viability, protein and dietary fibre content, antioxidant activity (AA), and total phenolic content (TPC). The results demonstrated that the optimal addition of BRS and GPP significantly enhanced the WHC, nutritional, antioxidative, and TPC properties of the yoghurts (P < 0.05). Total dietary fibre was 73% higher, and TPC and AA were increased by 320.6% and 274%, respectively, in yoghurt containing a higher proportion of GPP than the control. During the storage period, the viable total lactic acid bacteria (LAB) counts in yoghurts were above 8 log CFU mL−1. However, the formulated yoghurts exhibited decreased firmness and viscosity, as well as a darker colour (reduced L*) compared to the control, which significantly affected consumer preference (P < 0.05). Overall, the incorporation of plant‐based ingredients like BRS and GPP can effectively enhance the nutritional and functional values of yoghurts.