Key points are not available for this paper at this time.
The current research was conducted to study the impact of supplementation pudding based on goat or sheep milk with different levels of strawberry puree (1.5%, 3%, and 5%) on the physicochemical, rheological, and organoleptic properties of products. The results showed that the milk type and the addition of strawberry puree had a significant effect on the physicochemical composition of the pudding samples. Flavored goat and sheep pudding exhibited significantly higher (p≤0.05) carbohydrates, ash, fiber, and antioxidant content compared to their plain counterparts. While dry matter, fat, and protein were the opposite. Goat pudding flavored with 5% strawberry puree had the highest antioxidant (61.24 mg/100g); in addition, sheep pudding flavored with 5% strawberry puree had the highest fiber content (100.26±0.06 mg/100g), while those with 1.5% and 3% strawberry puree displayed increased antioxidant and fiber content compared to controls. Incorporating strawberry puree resulted in a statistically significant decrease (p≤0.05) in the texture parameters of flavored goat and sheep milk pudding samples compared to the control. Sensory evaluation revealed that strawberry puree addition significantly improved (p≤0.05) the attributes of both goat and sheep pudding samples, resulting in higher consumer acceptability. Moreover, among all pudding samples, the sheep milk pudding samples flavored with 5% strawberry puree received the highest scores, primarily for their color, odor, taste, and texture. Adding strawberry puree maintains the quality of the puree during cold storage at 5°C for 14 days. In conclusion, strawberry puree fortification enhanced the physicochemical, rheological, and sensory characteristics of both goat and sheep milk pudding.
Mohamed et al. (Mon,) studied this question.