The effect of microbial transglutaminase and pumpkin peel on physicochemical, microstructural, and oxidative characteristics of camel milk yogurt during cold storage
Year: 2025
Type: article
Abstract: The influence of MTGase treatment with and without pumpkin peel powder (PPP) on the physicochemical, oxidative, and other quality aspects of camel milk yogurt during refrigerated storage was studied. The MTGase-treated yogurt, with or without PPP, resulted in polymers with a smooth surface and high molecular weight. The total phenolic content (TPC) and antioxidant activity (DPPH) levels increased, while the thiobarbituric acid-reactive substances (TBARS) decreased in yogurt containing PPP during storage. The yogurt treated with MTGase and PPP exhibited significantly higher texture and rheological properties compared to yogurt made with MTGase alone. The yogurt pH decreased during storage, becoming more acidic. The addition of PPP enhanced the water-holding capacity (WHC), lowered syneresis, decreased the L* but increased b*, ΔE, and chroma (C*) values during cold storage . Bacterial counts in MTGase-treated yogurt decreased, but were not impacted by the inclusion of PPP during storage. In general, PPP and MTGase improved the overall qualities of yogurt during cold storage. • Production of camel milk yogurt (CMY) is a challenge due to the low coagulation of CM. • CMY was developed using microbial transglutaminase (MTGase) and pumpkin peel powder (PPP). • MTGase and PPP improve the quality parameters of CMY. • PPP improves the physicochemical properties of CMY. • PPP improves the oxidative properties of CMY. • CMY made with MTGase and PPP is a promising product.
Source: Food Chemistry X
Institution: King Saud University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
Award: G2703433233
OpenAlex ID: W4416828369