Development and sensory evaluation of yoghurt flavoured with solar dried fruits
Loading...
Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
Pearl Research Journals
Abstract
A study of developing solar dried fruit (5%) flavoured yoghurts using three types of fruits was conducted to
determine acceptability and shelf life of developed products. A total of six samples namely banana, mango,
pineapple, banana/mango, banana/pineapple and mango/pineapple were used as flavours in yoghurts. They were
added either as fruit pieces or as powders. Shelf life projection study suggested that developed yoghurt products
could be stored for up to 21 days at 4 °C without undergoing spoilage. Plain yoghourt (control) was the most liked
sample and scored highest mean values for all attributes, which was significantly different from all other samples
(p<0.05). Among the fruit flavoured yoghourts, mango was the most preferred sample in terms of flavor, aroma
and general acceptability whereas the pineapple was the least acceptable. Although yoghurts flavoured with fruits
pieces scored higher mean values in all sensory attributes than yoghurts flavoured with powdered fruits, no
significant differences (p>0.05) between the two forms of fruit flavours was found. This needs to be further
investigated. Thus, although the control was the most liked sample, solar dried fruit can be successfully used as
yoghurt flavour, which may improve the texture and nutritional quality of the formulated yoghurts, making them
available throughout the year, hence increasing farmer’s income.
Description
Journal article
Keywords
Acceptability, Coliforms, Fruit flavours, Sensory evaluation, Shelf life