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Volume 11, Issue 2 (May 2026)
JNFS 2026, 11(2): 226-235 |
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Moazzem Hossain K, Chandro Sarker Nirob N, Maharin Roza A, Rahman Chowdhury N. Fortification of Functional Yogurt with Dragon Fruit (Hylocereus polyrhizus) Pulp: A Nutritional Approach. JNFS 2026; 11 (2) :226-235
URL: http://jnfs.ssu.ac.ir/article-1-1346-en.html
URL: http://jnfs.ssu.ac.ir/article-1-1346-en.html
Khondoker Moazzem Hossain 
, Narayon Chandro Sarker Nirob * , Anika Maharin Roza , Nazmul Rahman Chowdhury
, Narayon Chandro Sarker Nirob * , Anika Maharin Roza , Nazmul Rahman Chowdhury
Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna, Bangladesh.
Abstract: (586 Views)
Background: The incorporation of fruit pulp into yogurt has created a new dimension in the field of functional foods. Dragon fruit (Hylocereus polyrhizus) is a highly nutrient rich food which offers a range of health benefits, enriched in water-soluble fiber, vitamin C and antioxidants. The present study was aimed to evaluate antioxidant and antibacterial activities of both fresh and cold stored yogurts fortified with dragon fruit pulp. Methods: Laboratory made set yogurt was divided into four categories. The first one was used as control (T0) while the other three T1, T2 and T3 were fortified with 5, 7.5 and 10% dragon fruit pulp, respectively. Antioxidant activity was measured using DPPH method, pH was determined by a pH meter, syneresis was measured by centrifugation procedure, and antibacterial properties were assessed by disk diffusion method. Results: The experimental results showed that the pH of the yogurts decreased with the addition of dragon fruit pulp. Syneresis in yogurts increased with the addition of dragon fruit pulp. Treatments with 5%, 7.5%, and 10% dragon fruit pulp showed a significant increase in DPPH scavenging activity compared to the control group. Yogurt supplemented with 10% dragon fruit pulp demonstrated the most effective growth-inhibiting properties against the pathogens A. hydrophila, Bacillus cereus, E. coli, and K. pneumoniae. Conclusion: The results suggest that incorporating dragon fruit pulp to yogurt fortification improves its functional properties, especially its antibacterial and antioxidant activities, with the most significant benefits demonstrated at 10% fortification.
Keywords: Fortified yogurt, Dragon fruit pulp, Antioxidant properties, Antibacterial properties, Functional food
Type of article: orginal article |
Subject:
public specific
Received: 2025/05/22 | Published: 2026/05/20 | ePublished: 2026/05/20
Received: 2025/05/22 | Published: 2026/05/20 | ePublished: 2026/05/20
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