Evaluation Of The Dough Raising Potentials Of Some Palm Wine Yeast Strains In Doughnut Production

ABSTRACT

Palm sap (Raphia hookeri) was collected from a local taper in Umuariaga, lkwuano L.G.A. in Abia State. The physical and chemical properties of the palm sap: temperature, pH, specific gravity, titratable acidity, brix level and alcohol content were determined. The palm wine was cultured and yeasts were isolated based on their cultural and morphological characteristics, formation of spores and their ability to ferment certain sugars. The isolated yeasts were identified as follows: Saccharomyces cerevisiae, Saccharomyces cerevisiae var ellipsoideus, Debaryomyces spp and Pichia spp. The yeast isolated from palm wine and baker's yeast (Saccharornyces cerevisiae) was used to prepare doughnuts. Sensory evaluation was carried out by 20 panelists on the doughnut samples and the difference in taste, texture, color, aroma and general acceptability was determined. The result of the sensory evaluation showed that the doughnuts produced with Saccharomyces cerevisiae and Saccharomyces cerevisiae Var ellipsoideus was most preferred in taste and texture and general acceptability at (P>0.05). Debaryomyces spp and Pichia spp was least preferred. Saccharomyces cerevisiae and Saccharomyces cerevisiae var ellipsoideus raised the doughnut very well, because they were able to ferment the sugars to produce desired taste texture and aroma of the doughnut.