Apricot addition for Enrichment Yogurt with Amygdalin
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Abstract
The objective of the present research was to enrich yogurt with amygdalin (vitamin B17) and increase the nutritional value of yogurt using apricot and a by-product of apricot fruit kernels. Amygdalin was considered an antibacterial, hepatic protecting, anti-tumor, antifungal, anti-inflammatory, anti-coagulant, anticancer, antiaging, antidiabetic, anti-atherosclerotic, anti-angina, and antioxidant. Apricots that were mixed in a blinder for 3 min and filtered were used as a source of dietary fiber, lipids, proteins, minerals, and vitamins. Apricot kernels that were heated for 2 minutes at 120 ˚C. then cold and grind in a blender were used as a source of amygdalin (B17). Obtained results showed that the incorporation of apricot and apricot kernel is considerably impacted by the addition of apricot and apricot kernel 5% Apricot pulp + 1% Apricot kernel and 10% Apricot pulp + 2% Apricot kernel 1.42, 2,92 mg/100gm respectively.
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