Quality Evaluation of Stirred Yoghurt Flavoured with Guddaim (<i>Grewia tenax</i>) Fruit
Keywords:Keywords-- Chemical, fruit puree, Guddaim, microbiological, sensory
AbstractThis investigation was conducted to evaluate the quality of stirred yoghurt manufactured with Guddaim fruit.Â Cow milk was filtered and Guar gum was added as a stabilizer (2% w/v), followed by pasteurizing the mixture at 90ÂºC for15 min. After inoculation with 3% (w/v) of Lactobacillus bulgaricus and Streptococcus thermophilus, incubation was carried out at 45 ÂºC for 3 hr, followed by breaking the curd and addition of fruit puree [5% v/v (T1), 7% v/v (T2) and 10% v/v (T3)], in addition to plain yoghurt (T)). Yoghurt was stored at 4 ÂºC for 10 days and chemical, microbiological and sensory characteristics were carried out at 1, 3, 7 and 10-day intervals. Results indicated that addition of Guddaim did not increase the physic-chemical properties of yoghurt in comparison to control.Â During the storage period the fat and TA increased while protein and TS contents fluctuated and the ash content decreased to a minimum at day 3 then increased thereafter.Â TVB and Staphylococcus aureus counts were high in control, while coliform bacteria count was high in T1 and yeasts and moulds count was high in T2.Â During the storage period, TVB and yeasts and moulds counts increased while coliform bacteria and S. aureus counts fluctuated.Â The colour, consistency, taste and overall acceptability were best in control as judged by the panelists, while T1 scored best in flavour.Â All sensory characteristics deteriorated during storage period.
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