Assessing the physicochemical and sensory attributes of yogurt enriched with mango and potato peel powders and their hypolipidemic effects on rats consuming a high-fat diet

Main Article Content

Omnia Hamdi Darwish
Abd El-Rahman Mohamed Sulieman
Hanan Saeid Shalaby
Dalal A Alkhudhayri
Naief Dahran
Madeha Ahmed Hashim
Amin A. Hafiz
Ehab Kotb Elmahallawy

Keywords

hypolipidemic, mango peel, oxidative stress, potato peel, sensory characteristics, yogurt

Abstract

Enhancing dairy products with bioactive functional foods and plant-derived compounds boosts their nutritional value and health benefits. The objective of the present study was to evaluate the physical, chemical, and sensory properties of yogurt that had been enriched with mango and potato peel powder at levels 1, 2, and 3%. The results demonstrated that fortifying yogurt with 3% potato and mango peel significantly enhanced its nutritional and functional qualities, as total solids increased from 13.34% in the control yogurt to 15.14 and 15.84% in the potato and mango peel-fortified versions, respectively. Protein content also rose from 3.78 to 3.94 and 4.05%, while ash levels improved from 0.78 to 0.90 and 0.98%. Additionally, fiber, which was absent in the control, reached 0.47 and 0.20% in the potato and mango peel-fortified yogurt, respectively. This fortification also led to a sharp increase in phenolic content, from 40.60 mg GAE/g in the control to 53.70 and 65.90 mg GAE/g, alongside a notable improvement in antioxidant activity, which increased from 20.60 to 33.50 and 40.80%. Together, these findings highlight the substantial positive impact of fortification on both nutritional composition and potential health benefits of yogurt. The strongest sensory features were seen in yogurt containing 2% mango and potato peel powder with a total score of 93.0 when compared to other treatments. In addition, the 2% mango and potato peel powder-fortified yogurt was tested as a hypercholesterolemia inhibitor in obese rats. Forty male Wistar rats were divided into five groups. The first group served as the healthy control group, while Groups 2 through 5 were fed a high-fat, high-cholesterol diet for the duration of the experiment and given 10 g/day of various types of yogurt: yogurt with 2% mango powder and 2% potato peel powder as a treatment. The findings revealed a considerable reduction in LDL, cholesterol, triglycerides, AST, ALT, creatinine, and urea levels as compared to the positive control group, combined with a marked rise in HDL and total protein levels. According to the findings, yogurt, mango, and potato peel powder help liver and kidney functions in hyperlipidemic rats. Collectively, these data showed that yogurt, mango, and potato peel powder shielded rats from oxidative stress and hyperlipidemia.

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