ABSTRACT
Fruit
yoghurt samples were produced from reconstituted full cream milk powder by
fermentation using starter cultures of Lactobacil/us bulgaricus and Streptococcus
thermophilus (1: I w/w) at 28 C for 48 hours, and diced carrots and pineapple
added at various proportions. The samples were analyzed for their proximate,
physico-chemical, vitamin, mineral, microbial and sensory qualities. The
results obtained revealed that the proximate composition ranged from 75.30 to
76.50%, 3.37 to 4.64%, 0.07 to 0.23%, 1.94 to 3.20%, 1.52 to 2.76%, 13.15 to
16.82% and 94.77 to 102.65 Kcal for moisture content, crude protein, crude
fibre, fat, ash, carbohydrate and energy value respectively, whereas the
physicochemical properties ranged from 4.41 to 4.66, 0.88 to 1. 11%, 1.04 to
1.08, 6.08 to 7.94%, 3.76 to 6.37% and 20.26 to 24.91% for pH, total titratable
acidity, specific gravity, total soluble solids (brix), lactose content and
total solids respectively. The vitamins content of the yoghurt samples
increases significantly (P<0.05) with an increment in diced carrot and
pineapple, with values ranging from 31.14 to 69.84 µg/l00g for vitamin A and
2.15 to 23.26 mg/l00g for vitamin C. There was also increase in mineral
content, with significant difference (P<0.05) being recorded among the
samples except in calcium content. The value for minerals ranged from 116.31 to
128.17 mg/ 1 00g, 26.33 to 40.56 mg/ I 00g, 52.03 to 69.31 mg/ I 00g and 146.
74 to 160.36 mg/1 0Og for calcium, phosphorus, potassium and magnesium
respectively. For microbial analysis, total viable count ranged from 10.00 x 10
to 36.00 x 10 cfu/g in the yoghurt samples and same value as total
lactobacil/us count. No fungal or coliform growth was observed in the samples.
In terms of sensory attributes, appearance ranged from 7.30 to 7.70, mouth-feel
6.80 to 7.90, taste 6.40 to 7.60, aroma 6.80 to 7.40 and general acceptability
from 6.70 to 7.80, when evaluated on a 9- point hedonic scale. There was
generally no significant difference (P>0.05) in sensory properties among the
samples especially appearance, taste and aroma. indicating that the yoghurt
samples with inclusion of diced carrot and pineapple could be equally acceptable
to consumers. The result revealed that addition of carrot and pineapple to
yoghurt could improve the quality of yoghurt produced.
ALAOMA, A (2024). Quality assessment of yoghurt produced with inclusions of carrot and pineapple:- Alaoma, Peter O. Repository.mouau.edu.ng: Retrieved Sep 07, 2024, from https://repository.mouau.edu.ng/work/view/quality-assessment-of-yoghurt-produced-with-inclusions-of-carrot-and-pineapple-alaoma-peter-o-7-2
ALAOMA, ALAOMA. "Quality assessment of yoghurt produced with inclusions of carrot and pineapple:- Alaoma, Peter O" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 16 Jul. 2024, https://repository.mouau.edu.ng/work/view/quality-assessment-of-yoghurt-produced-with-inclusions-of-carrot-and-pineapple-alaoma-peter-o-7-2. Accessed 07 Sep. 2024.
ALAOMA, ALAOMA. "Quality assessment of yoghurt produced with inclusions of carrot and pineapple:- Alaoma, Peter O". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 16 Jul. 2024. Web. 07 Sep. 2024. < https://repository.mouau.edu.ng/work/view/quality-assessment-of-yoghurt-produced-with-inclusions-of-carrot-and-pineapple-alaoma-peter-o-7-2 >.
ALAOMA, ALAOMA. "Quality assessment of yoghurt produced with inclusions of carrot and pineapple:- Alaoma, Peter O" Repository.mouau.edu.ng (2024). Accessed 07 Sep. 2024. https://repository.mouau.edu.ng/work/view/quality-assessment-of-yoghurt-produced-with-inclusions-of-carrot-and-pineapple-alaoma-peter-o-7-2