Effect of Baobab (Adansonia digitata) Fruit Pulp Fortification on the Chemical Properties and Sensory Evaluation of Full and Low fat Yoghurts
This study was conducted to determine the effects of different levels of baobab fruit pulp on chemical and organoleptic properties of full and low-fat yoghurts. The yoghurts studied were produced using whole cow milk and powdered skimmed milk, respectively. The baobab fruit pulp (BFP) was decorticated and sieved through a 0.2 mm mesh. The two yoghurt types were extended with baobab fruit pulp at 0%, 15%, 30% and 45% and evaluated for ash, total solids, protein, fat, titratable acidity and pH. The results showed that full-fat yoghurt with 30% BFP inclusion had the highest fat (3.13%), protein (4.08%), total solids (22.11%), ash (0.95%), titratable acidity (1.42%) and pH (3.19) while low-fat yoghurt with 15% baobab fruit pulp inclusion had the least fat (1.14%), highest protein (3.85%), total solids (21.11%), ash (1.18%), titratable acidity (1.27%) and pH (3.28). The panelists evaluated yoghurt coded samples for flavour, colour, consistency, taste and overall acceptability on a hedonic scale of 1 – 9 (1-liked extremely and 9-disliked extremely). LFY control and LFY 15% BFP were declared ‘liked very much’ by most of the panelists. It was concluded that full-fat yoghurt extended with 30% baobab fruit pulp improved the fat, protein, total solid, ash, titratable acidity and pH while low-fat yoghurt with 15% baobab fruit pulp concentration had the least fat but high protein, total solid, ash, titratable acidity and pH. Lower concentrations of baobab fruit pulp in low-fat yoghurt (15%) and full-fat yoghurt (30%) are efficient for yoghurt extension.
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