University of Khartoum

Physicochemical and Sensory Characteristics of Stirred Yoghurt Flavored with Tamarindus indica L. Fruit Pulp and Stevia rebaudiana as Sweetener

Physicochemical and Sensory Characteristics of Stirred Yoghurt Flavored with Tamarindus indica L. Fruit Pulp and Stevia rebaudiana as Sweetener

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Title: Physicochemical and Sensory Characteristics of Stirred Yoghurt Flavored with Tamarindus indica L. Fruit Pulp and Stevia rebaudiana as Sweetener
Author: Mohamed, Fatin Abdalla Yousif
Abstract: This study was conducted to determine the physicochemical and sensory characteristics of yoghurt flavored with tamarind (Tamarindus indica L.) fruit pulp during the storage period. Yoghurt was manufactured from cow milk with the addition of tamarind puree (15% w/v) which was obtained from the local market, Gum Arabic (0.7% w/v), stevia (Stevia rebaudianais) sugar (1% w/v) and starter culture (3% w/v, 1:1 combination of Streptococcus thermophilus and Lactobacillus blugaricus), in addition to the control sample to which only starter culture and stevia sugar were added. After incubation, the curd was stirred and packed in cups (120 ml size) and stored at 4.4°C for 10 days. Physicochemical (fat, protein, total solids, ash and acidity) and sensory characteristics (color, flavor, consistency, taste and overall acceptability) were determined at 1, 3, 7 and 10-day intervals. The statistical analysis was carried out using Statistical Analysis Systems (SAS, ver. 9). The results showed that fat, protein and total solids were significantly higher in yoghurt made with tamarind fruit puree (4.44%, 3.59% and 16.87%, respectively), while ash content and acidity were significantly (P<0.001) higher in the control sample (0.86% and 0.81%, respectively). During the storage period, the fat (P<0.001), total solids (P<0.05), ash (P<0.001) contents and acidity (P<0.05) significantly increased towards the end, while the protein content showed a non-significant irregular pattern during storage period. Sensory evaluation showed that color, consistency, taste and overall acceptability significantly (P<0.001) scored best in the control sample (4.79, 3.54, 4.34 and 4.29, respectively), while flavor (P<0.001) scored best in yoghurt made with tamarind puree (3.21). During the storage period, the color and flavor of the control sample improved till day 7 then deteriorated, while consistency and overall acceptability scored the lowest at day 3 then improved thereafter, and the taste improved throughout the storage period. The color and flavor of tamarind (3%) improved at day 1 then deteriorated, while consistency and overall acceptability scored lowest at day 3, then improved thereafter, and the taste improved throughout the storage period. The color and flavor of tamarind (5%) scored the lowest at day 10, while consistency, taste and overall acceptability were best at day 1, then deteriorated. All sensory characteristics of yoghurt manufactured with tamarind (7%) deteriorated during the storage period except the flavor which was improved. Addition of tamarind puree to stirred yoghurt improved the physicochemical and sensory characteristics, hence it is recommended the use of tamarind as flavoring agent for the manufacture of yoghurt as a functional food.
URI: http://khartoumspace.uofk.edu/123456789/27064


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