Production a Novel Flavoured-Yoghurt Drink Using Tamarind Extract

The tamarind considered a favourite beverage for most Egyptians. Addition of tamarind extract at levels of 0, 1, 3, 5, 7, 9 and 11% with yoghurt drinks was the purpose of the present study to get a novel yoghurt drink. With regard to the chemical composition, the protein content was appeared a significant (p < 0.05) decrease. The total solids (TS), fat and ash contents were showed insignificant differences whether adding of tamarind extract or during the storage period up to 14 days. Titratable acidity of the treatments was recorded significant (p < 0.05) increases, whereas the pH values was acquired significant (p < 0.05) decreases with adding of tamarind extract and during the storage period. Both of total phenolic compounds (TPC) and radical scavenging activity (RSA) had been significantly (p < 0.05) increased with adding tamarind extract and decreased over the storage periods. Adding tamarind extract had been resulted significant (p < 0.05) decreases in each the viscosity and water binding capacity (WBC) of treatments, and the same parameters significantly (p < 0.05) decreased as the storage period advanced. The lightness (+L*), chroma and total colour intensity have significantly (p < 0.05) decreases, but the greenness (‒a*) and yellowness (+b*) were significantly (p < 0.05) increased in parallel with tamarind extracts increased. On the other hand, the lightness, yellowness, chroma and total colour intensity were decreased significantly (p < 0.05) from 1 day up to 14 days. According to sensory evaluation scores, the two treatments of 5 and 7% tamarind extract were recorded higher scores than other treatments. In addition, the same treatments were recorded 16.15% and 14.62% profits values, respectively.