Effect of supplementation with watermelon seeds pulp on characteristics of set-yogurt as a natural source of iron

Abstract EN

The aim of this study was to evaluate the effect of supplementation of different ratio of watermelon seeds on the physciochemical, rheological and sensory properties of set yogurt.

The Yoghurt was supplemented with watermelon seeds (Citrullusl anatus), in different ratio (T1) 3% , (T2) 5% , (T3) 10% and (T4) 15% were compared with control.

The addition of watermelon seeds had a significant effect on pH values and acidity% of different yoghurt samples.

Increasing of seeds ratio increased iron content, T.

S, via protein content.

Also the viscosity was increased as the percentage of ratio of seeds increased.

sensory properties of all fresh samples had the best score and accepted after 3 and 10 days of storage.

Results indicated that watermelon seeds consider as a good source of nutrients in the diet and may have health and economic benefits due to its content of fiber, minerals and a great effect of antioxidant activity.