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