Production of Functional Fruit Yogurt from Buffalo Milk by Addiong Mallow Powder(Malva sylvestris)

In this study, the effect of Mallow powder in 4 levels 0, 0.5, 1 and 1.5% on quality of buffalo fruit yogurt containing apricot were studied during 21 days of storage. Physicochemical properties (pH, acidity, moisture and syneresis), viscosity, color indices (L*, a* and b*) and sensory properties (color, flavor and texture) were evaluated. The Results of statistical analysis showed that during storage, the pH decreased and acidity increased significantly. Also with increasing the amount of Mallow powder to 1%, syneresis decreased and viscosity increased, but increasing more mallow powder caused an increase in syneresis and decrease in viscosity. Comparison of the mean of color indices showed that there was a significant difference only between the L* and a* indices of the control sample and all samples containing mallow powder (p<0.05). But no significant difference was observed between the samples containing mallow powder (p <0.05). The ΔE and WI increased significantly with increasing mallow powder up to 0.5% compared to the control, but with further increase of mallow powder, no significant changes were observed in the above indices. The results of evaluation of sensory properties of samples also indicate that control samples and samples containing 0.5% of mallow powder obtained the highest score of sensory properties (color, flavor and texture). With further increase in mallow powder, the score of sensory properties decreased. According to the results obtained of this study, the use of 1% mallow powder in the preparation of functional buffalo fruit yogurt is recommended.