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Quality Evaluation of Yogurt Supplemented with Fruit Pulp (banana, Papaya, and Water Melon)

Debashis Kumar Dutta Roy
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Tanny Saha
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Moriom Akter
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Mojaffor Hosain
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Habiba Khatun
Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Manik Chandra Roy
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Abstract/ Executive Summary:

Fruit yogurts with three different fruit pulps (banana, papaya and watermelon) at a ratio of 5%, 10% and 15% were prepared and stored at refrigeration condition for 15 days to study the physico-chemical and organoleptic changes over storage period. Addition of fruit pulp significantly (p<0.05) affected the physico-chemical and sensorial properties of fresh yogurt samples. Low synersis value with better textural quality were found in fruit yogurt samples compared with the control sample at refrigerated storage condition. Addition of 15% banana pulp resulted in lowest synersis in yogurt among all treatments. Papaya yogurt with all ratios were found most accepted, whereas watermelon yogurt samples were found least preferred to panelists at the end of storage period. Yogurt with maximum 15% fruit pulp, and especially papaya fruit could be recommended for large scale production of fruit yogurt.

Keywords: Fruit Yogurt, Fruit Pulp, Synersis, Quality Evaluation, Physico-chemical

Location: Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Yogurt

Objectives:

The research work was carried out with a view to developing and evaluating fruit yogurts supplemented with pulp of banana, papaya and watermelon.

Methodology:

Collection of Raw Materials: Fresh milk was collected from dairy farm of the university. Starter culture, fruits for pulp preparation and sugar were purchased from the local market. Preparation of Fruit Pulp: At first, fresh and fully ripe fruits namely, papaya, banana and watermelon were washed properly. Peels were removed with the help of a sharp knife, and seeds were removed from papaya and watermelon manually. Fruit pulp was extracted by a pulper separately. Then, each fruit pulp was filtered with clean cloth and homogenized with a homogenizer. Homogenized fruit pulps were then blanched at 80±1°C for 5 minutes. After cooling, pulps were kept at refrigeration temperature (4°C) in sterile PET bottle separately until the preparation of yogurt. Yogurt Preparation: Fresh whole milk was filtered to remove dirt if any in it and then boiled to reduce 15% of its initial volume. During boiling of milk 10% sugar was added and stirred continuously by a stirrer to prevent the formation of cream layer. Heated milk was allowed to cool and when milk temperature was 42-43°C, same amount of milk was poured into different ten cups from which different type of fruit yogurt was prepared. Previously treated fruit pulp (papaya, banana and watermelon) was then added to each cup separately at a rate of 5%, 10% and 15% (v/v) except control. Starter culture (1.5%) was added at 41°C temperature to each cup and then incubated at 37°C for 8-12 hours until complete card formation. Finally, yogurt samples were cooled and stored at refrigerated condition for 15 days of storage study. Chemical Analysis: Moisture, ash, protein, acidity, total soluble solids (TSS) and pH of yogurt samples were determined by following methods described by; Moisture content by drying oven method at 105°C for 24 hours; Ash content by muffle furnace ignition method at 550°C; Protein content by Kjeldahl method; acidity by titration against 0.1N sodium hydroxide using phenolphthalein indicator; TSS by Refractometer as degree brix (°B) and pH by pH meter. Fat content was determined by Garber method; solid not fat and carbohydrate were determined by standard mathematical procedure. Synersis: An amount of 10 g of the yogurt was spread in a thin layer to cover the surface of the Whatman No. 1 filter paper. The yogurt was filtered under vacuum for 10 min. The liquid that passed through the filter paper was collected and recorded. The percentage of syneresis was calculated as the weight of the liquid divided by the weight of the initial sample multiplied by 100. Sensory Evaluation: Sensory evaluation of yogurt were carried out by 30 panelists on a nine-point hedonic scale for different sensory parameters such as color, flavor, taste, body consistency and overall acceptability. Statistical Analysis: All the data obtained from three replications were analyzed as a completely randomized design procedure using the general linear model procedure of the SPSS statistical package program (SPSS, Inc., Chicago, IL). The model included fruit pulp ratio and storage time as main effects, and fruit pulp x storage time interaction. Duncan’s multiple range test was used to measure the significant difference between means (P<0.05).

Source of Information: International Journal of Nutrition and Food Sciences 2015; 4(6): 695-699; ISSN: 2327-2694 (Print); ISSN: 2327-2716 (Online)

Article Link (Online Journal): http://www.sciencepublishinggroup.com/j/ijnfs; doi: 10.11648/j.ijnfs.20150406.25

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Fruit yogurt is a new concept regarding dairy products in Bangladesh. Various indigenous fruits could be added to yogurt in form of pulp to increase the nutritional quality and improve the textural properties of yogurts. In this research, three different fruit pulps were added in yogurt and all fruit yogurts were found nutritionally and organoleptically superior than control. In addition, low amount of synersis was observed in fruit yogurt samples than control sample. Papaya yogurt was most preferred over other banana and watermelon yogurts. Therefore, fruit yogurt namely papaya yogurt could be processed in Bangladesh and recommended to the people of all ages.

Knowledge Management: Journal