Nutritional profile of probiotic goat yoghurt ice cream enriched with iron fumarate and pomegranate seed powder Nutritivni profil probiotičkog sladoleda od kozjeg jogurta obogaćenog željezo-fumaratom i prahom sjemenki nara
Mljekarstvo, cilt.76, sa.4, ss.235-246, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 76 Sayı: 4
- Basım Tarihi: 2026
- Doi Numarası: 10.15567/mljekarstvo.2026.0404
- Dergi Adı: Mljekarstvo
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Directory of Open Access Journals, Academic Search Ultimate (EBSCO)
- Sayfa Sayıları: ss.235-246
- Anahtar Kelimeler: innovative and sustainable products, iron fumarate, pomegranate seed powder, probiotic yoghurt ice cream, waste recycling
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Atatürk Üniversitesi Adresli: Evet
Özet
Dairy products can be fortified using various methods to address iron deficiency and improve their functionality. Lactose, a component of milk, inhibits iron absorption; however, when milk is fermented into yoghurt, lactose is converted to lactic acid, which enhances iron absorption. However, due to their physicochemical and structural properties, dairy products are considered suitable food matrices for the transport and integration of bioactive components of fruits or fruit by-products. Pomegranate seeds, considered waste after fruit processing, can be ground and incorporated into various products to exploit their high nutritional content. In this context, within the scope of the present study, yoghurt ice cream was produced using ABT-2 probiotic yoghurt culture (Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Streptococcus thermophilus), iron source (iron fumarate, IF), pomegranate seed powder (PSP, at 1% and 3% concentrations) and goat milk. The use of IF and PSP in the production of probiotic yoghurt ice cream had a statistically very significant effect (p<0.01) on dry matter, pH, titratable acidity, Mg, P, Ca, Fe, Zn, DPPH trolox equivalent, and ABTS radical scavenging activity values, as well as on the numbers of L. acidophilus LA-5, B. animalis subsp. lactis BB-12, and S. thermophilus. The addition of PSP was found to increase dry matter and titratable acidity values as well as antioxidant capacity, while decreasing Na, Mg, P, and Ca values. Compared to the control group, the combined use of IF and PSP was shown to increase dry matter, titratable acidity, Na, Mg, P, Ca, and antioxidant capacity. On the other hand, Fe and Zn content was determined only in samples with added IF. In conclusion, this study showed that the use of IF in combination with PSP inhibited iron enrichment, but this combination had positive effects on some properties. These by-product utilization and component enrichment strategies may contribute to the development of innovative and sustainable dairy products.