Growth of lactic ferments and sensory quality of a functional fermented milk based on pulp and seeds of Citrullus colocynthis

Abstract

The general objective of this work was to open perspectives for the use of health effect plants in industrial, domestic or artisan food formulas. This work involves incorporating Citrullus colocynthis at different rates into the milk and designing a yoghurt functional food. For this purpose, the chemical composition and the antioxidant capacity of the pulp and seeds of C. colo- cynthis were determined. Biochemical analyzes showed the importance of sugars (11.31 ± 1.08%) of fat (18.90 ± 0.78%) and proteins (13.58 ± 0.52%) in the seeds compared to the pulp. The polyphenols and avonoids of the methanolic and ethanolic seed extracts were quan ta vely greater than in the pupa. However, the an radical ac vi es were doses dependent and less important in the seeds than in the pulp. The pH values obtained indicate a more pronounced acidi ca on in the milk supplemented with seed powder (PGCco). The enumera on of lactic ferments Lactobacillus bulgaricus and Streptococcus thermophilus on milk medium supplemented with PGCco showed, contrary to the medium containing the pulp powder (PPCco), growth greater than that of the control from T4h (P <0.05). The sensory anal- ysis of yogurt-type fermented milk using classi ca on and triangular tests showed that the bi erness of the PGCco-based product was no ceable from 0.5g / 100ml while that of the PPCco product at 0.2g / 100ml. The associa- on probio c-an oxidants was compa ble and argues in favor of the design of a functional food with healing properties.