Effect of Replacing Skim Milk Powder by Sweet Lupine Powder on Characteristics of Zebda-Mango Yoghurt Drink

Replacement of skim milk powder (SMP) by 0, 10, 20, 30 and 40% sweet lupine powder was studied on characteristics of Zebda-mango yoghurt drinks. Full fat-mango yoghurt drink was applied as a control treatment for comparison. In general, the gradual increase of replacing SMP by sweet lupine powders in mango yoghurt drinks were exhibited significant (p<0.05) increases in protein, fat and fiber contents, acidity, total phenolic compounds (TPC), antioxidant activity (AA), apparent and plastic viscosities, yield stress and consistency coefficient as compared with control sample. On the other hand a significant (p<0.05) decreases were observed for total solids, protein, fat and vitamin C contents, pH values, TPC and AA, flow behaviour index and water binding capacity (WBC) at the refrigerator storage proceeding. The sensory evaluation of 20 and 30% sweet lupine based yoghurt drinks was ranked high scores than low fat control sample. During the storage times no significant (p<0.05) differences observed in the first week, while a significant (p<0.05) decreases obviously noticed for all panelists’ scores in the second week. The reduction in production cost of products was observed with the increase of lupine powder levels, but the best cost of production at 30% sweet lupine powder was defined according to the sensory evaluation.