Effect of Papaya Juice, Stabilizer and Storage Duration on Physical, Microbiological and Acceptability of Yoghurt

Tilahun Tefera; Nigussie Bussa; Solomon Abera; Geremew Bultosa

doi:10.20372/au.jssd.4.2.2016.059

Authors

Tilahun Tefera Fedis Agricultural Research Center, Mechanization Research Process, P.O. Box 904, Harar, Ethiopia
Nigussie Bussa Department of Food science and Post-Harvest Technology, Institute ofTechnology, Haramaya University, P.O. Box 203, Haramaya, Ethiopia
Solomon Abera Department of Food science and Post-Harvest Technology, Institute ofTechnology, Haramaya University, P.O. Box 203, Haramaya, Ethiopia
Geremew Bultosa Department of Food Science and Technology, Botswana College of Agriculture, P. Bag 0027, Gaborone, Botswana

DOI:

https://doi.org/10.20372/au.jssd.4.2.2016.059

Keywords:

Functional Food, papaya, physicochemical, sensory characteristics, Yoghurt

Abstract

This study was carried out to improve the physicochemical, nutritional and functional value of cow’s milk yoghurt by the addition of papaya (Carica papaya) juice and gelatine at different levels. Yoghurt samples with added fruit juice were compared with the control (without fruit juice) for physical, chemical and sensory attributes. The physico-chemical properties of the papaya- fruit yoghurt were significantly different (p < 0.05) from the control. Control yoghurt sample showed significantly higher values for pH and lowest for lactic acid bacterial (LAB) count as compared to papaya juice added yoghurt samples. The addition of papaya juice significantly increased (p < 0.05) the total solids, protein, ash, total carotene and phenolics contents of yoghurt samples. There was no significant difference (p > 0.05) in the fat, carbohydrate, energy and total soluble solid contents. Sensory evaluations using a hedonic test showed that all yoghurt samples were acceptable. Overall, the syneresis of the yoghurt samples increased with decreasing pH throughout storage at 4 °C.