ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Food Science Technology
The effects of Hulu-Mur flakes powder on the nutritional, quality, and sensory properties of yogurt
Provisionally accepted
Rehab Ali1,2*
Ayman M. El-Anany3- 1Qassim University, Buraidah, Saudi Arabia
- 2Qassim University College of Agriculture and Food, Buraydah, Saudi Arabia
- 3Agricultural Research Center, Giza, Egypt
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Introduction:This study evaluated the impact of fortifying yogurt with Hulu-Mur flakes powder (HFP), a traditional Sudanese sorghum-based ingredient, at concentrations of 0-5% (w/w). Methods:Yogurt was prepared from standardized buffalo milk, fermented, and analyzed over a 14-day refrigerated storage period for its proximate composition, physicochemical properties, bioactive compounds, antioxidant activity, and sensory attributes. Results and Discussion HFP incorporation significantly (p < 0.05) enhanced the nutritional profile, increasing crude protein from 3.33 g/100 g (HM0) to 3.80 g/100 g (HM5), crude fiber from 0.0 g/100 g to 0.30 g/100 g, and ash content from 0.74 g/100 g to 0.90 g/100 g, thereby boosting the energy value from 56.82 kcal/100 g to 72.48 kcal/100 g. Physicochemical analyses revealed that HFP improved water-holding capacity, reducing syneresis by 31.5% (from 23.8% in HM0 to 16.3% in HM5 on day 1) and moderated post-acidification during storage. The yogurt's color shifted to darker (L* value decreased from ~89.15 to ~55.22), reddish (a* value increased from -2.75 to 2.60), and yellowish tones (b* value increased from 3.89 to 15.45), indicating the stable incorporation of natural pigments. Bioactive compound analysis demonstrated a dose-dependent increase in total phenolic content (TPC from 3.79 to 4.24 mg GAE/g DW), total carotenoid content (TCC from not detected to 0.38 µg/g DW), and antioxidant activity (DPPH scavenging activity from 12.00% to 14.51% on day 1). Sensory evaluation indicated that while higher fortification levels (4-5%) slightly reduced color and flavor acceptance, formulations up to 3% maintained high overall acceptability, with improved sweetness perception and texture. The results demonstrate that HFP is a multi-functional ingredient, effectively enhancing the nutritional value, functional properties, and oxidative stability of yogurt, with optimal incorporation levels up to 3% recommended for balancing health benefits with consumer acceptability.
Keywords: Yogurt, Hulu-Mur Flakes, Diet, fortification, Functional Food, antioxidant activity, Sensory properties
Received: 10 Oct 2025; Accepted: 07 Nov 2025.
Copyright: © 2025 Ali and El-Anany. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Rehab Ali, malkelanany@gmail.com
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