JOURNAL ARTICLE

Probiotic set yogurt infused with orange pulp: A multifaceted evaluation of nutritional, antioxidant, and physical attributes.

  • Published In: Food Science & Technology International, 2026, v. 32, n. 2. P. 133 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Azeem, Muhammad; Ahmed, Jamal; Ur Rehman, Muhammad Anees 3 of 3

Abstract

This article focuses on the development and evaluation of set-type yogurt fortified with varying concentrations (0–4%) of orange pulp to enhance its physicochemical, antioxidant, and textural properties. The study found that increasing orange pulp concentration in yogurt led to higher protein, moisture, total soluble solids, ascorbic acid, antioxidant activity, and syneresis, while fat and ash content decreased. Among the formulations tested, yogurt with 4% orange pulp demonstrated the most stable and improved nutritional and functional attributes, suggesting its potential as a functional food supplement. The research also noted that antioxidant and ascorbic acid levels declined during storage, and syneresis decreased over time due to changes in the protein network.

Additional Information

  • Source:Food Science & Technology International. 2026/03, Vol. 32, Issue 2, p133
  • Document Type:Article
  • Subject Area:Health and Medicine
  • Publication Date:2026
  • ISSN:1082-0132
  • DOI:10.1177/10820132241278220
  • Accession Number:191763950
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