Determination of nutritional properties of goat yogurt enriched with butternut squash (Cucurbita moschata) peel powder

<div class="page" title="Page 1"><div class="layoutArea"><div class="column"> <span style="font-size: 12pt; font-family: TimesNewRomanPSMT;">Butternut squash (</span><span style="font-size: 12pt; font-family: TimesNewRomanPS; font-style: italic;">Cucurbita moschata</span><span style="font-size: 12pt; font-family: TimesNewRomanPSMT;">) peel, produced in significant quantities during processing, has a nutritionally rich and bioactive compound profile comparable to the fruit itself. Unfortunately, butternut squash peel is often overlooked by businesses and is often thrown away or disposed of. Therefore, the current study explored the recycling potential of pumpkin peel by incorporating it into yogurt production. In the present study, total dry matter, water holding capacity, ash, titratable acidity, and pH values were investigated in yogurt samples produced using goat milk, yogurt cultures (</span><span style="font-size: 12pt; font-family: TimesNewRomanPS; font-style: italic;">Streptococcus thermophilus&nbsp;</span><span style="font-size: 12pt; font-family: TimesNewRomanPSMT;">and&nbsp;</span><span style="font-size: 12pt; font-family: TimesNewRomanPS; font-style: italic;">Lactobacillus delbrueckii&nbsp;</span><span style="font-size: 12pt; font-family: TimesNewRomanPSMT;">subsp.&nbsp;</span><span style="font-size: 12pt; font-family: TimesNewRomanPS; font-style: italic;">bulgaricus</span><span style="font-size: 12pt; font-family: TimesNewRomanPSMT;">), and 0.5%, 1.0%, and 1.5% butternut squash peel powder (BSPP). The use of BSPP in yogurt production was found to have a statistically very significant effect (p&lt;0.01) on all parameters examined. Compared to the control group, BSPP addition increased dry matter, water holding capacity, ash, and titratable acidity values, while decreasing pH values, depending on the addition rates. Among the yogurt samples, it was determined that dry matter content varied between 14.59-16.04%, water holding capacity values varied between 63.31-65.00%, ash contents varied between 0.96-1.27%, titratable acidity values varied between 1.50-1.64 LA% and pH values varied between 4.08-4.26. It was concluded that the addition of BSPP to goat yogurt improved the nutritional properties of the yogurt.</span> </div></div></div>