Effect of Baobab (Adansonia digitata) Fruit Pulp Fortification on the Chemical Properties and Sensory Evaluation of Full and Low fat Yoghurts
Keywords:
Baobab, Chemical properties, Organoleptic, Panelists, Yoghurt
Abstract
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.
Downloads
Download data is not yet available.
References
Abdullahi, M., Abdulwahab, F. Z., Pedavoah, M. M., Bashir, U. S. and Ibrahim, A. D. (2014). Evaluating the suitability of Adansonia digitata fruit pulp for the production of yoghurt. International Journal of Biological and Chemical Sciences. 8 (2): 508 – 516 doi: http://dx.doi.org/10.4314/ijbcs.v8i2.10
Adelekan, A. O. and Saleh, A. A. (2020). Chemical composition and microbiological quality of Baobab (Adansonia digitata) fruit fortified yoghurt. Nigerian Journal of Microbiology 34(1): 4998 – 5006.
Akalin, S. (1993). Investigations on the production of fermented milk products like yoghurt and determination of some properties. Ph.D. Thesis. Faculty of Agric. Ege University. Izmir, Turkey.
Allen, L., de Benoist, B., Dary, O. & Hurrell, R. (2006). Guidelines on food fortification with micronutrients. WHO and FAO.
Anjum, R. R., Zahoor, T. and Akhtar, S. (2007). Comparative study of yoghurt prepared by using local isolated and commercial imported starter culture. Journal of Research (Science). 18(1): 35-41.
Association of official analytical chemists (2007). Official methods of analysis. 18th Ed. Benjamin Franklin Station Washington, D.C., USA
Aswal, P., Shukla, A. and Priyardarshi, S. (2012). Yoghurt preparation, characteristics and recent advancements. Cibtech Journal of Bio-Protocols. 1(2-3): 32-44.
Ayar, A., Sert, D., Kalyoncu, H. I. and Yazici, F. (2006). Physical, chemical, nutritional and organoleptic characteristics of fruit added yoghurts. Journal of Food Technology. 4(1): 44-49.
Desai, N. (2012). Sensory properties and drivers of liking for Greek style yogurts. M. Sc Thesis. North Carolina State University. 120pp
Eissa, E. A., Yaqoub, A. A., Babiker, E. E. and Ahmed, I. A. M. (2011). Physicochemical, microbiological and sensory characteristics of yoghurt produced from camel milk during storage. Electronic Journal of Environmental, Agricultural and Food Chemistry. 10(6): 2305-2313.
Gad, A. S., Kholif, A. M. & Sayed, A. F. (2010). Evaluation of the nutritional value of functional yoghurt resulting from combination of date palm syrup and skim milk. American Journal of Food Technology. 5(4): 250-259.
Ghadge, P. N., Prasad, K. & Kadam, P. S. (2008). Effect of fortification on the physicochemical and sensory properties of buffalo milk yoghurt. Electronic Journal of Environmental Agriculture and Food Chemistry. 7: 2890 – 2899.
Hernandez, K. & Park, Y. W. (2014). Evaluation of 20 macro and trace mineral concentrations in commercial goat milk yoghurt and its cow milk counterpart. Food and Nutrition Sciences. 5: 889-895
Ihekoronye, I.A. and Ngoddy, O.P. (1985). Integrated Food Science and Technology for the Tropics. Macmillan Education Ltd. London. 386pp.
Kavas, G., Uysal, H., Kilic, S., Akbulut, N. & Kesenkas, H. (2003). Some properties of yoghurts produced from goat milk and cow-milk mixtures by different fortification methods. Pakistan Journal of Biological Sciences. 6 (23): 1936-1939
Klaus, M. (2003). Market and marketing of functional food in Europe. Journal of Food Engineering. 56: 181-183
KNARDA. (2001). Kano agricultural rural development authority. Meteorological station reports. Temperature record book, land management unit No. 11: 1- 3
Laye, I., Karleskind, D. and Moor, C. V. (1993). Chemical, microbial and sensory properties of plain non-fat yoghurt. Journal of Food Sciences. 58: 991-995
Liu, X. (2011). A study of product stability of commercial probiotic fermented milk and yoghurt. M.Sc. Thesis. Norwegian University of Life Sciences. p 16
Magdi, A. O. (2004). Chemical and nutrient analysis of baobab (Adansonia digitata) fruit and seed protein solubility. Plant Foods Human Nutrition. 59: 29-33
Muhammad, B. F., Abubakar, M. M., Adegbola, T. A. & Oyawoye, E. O. (2006). Quality properties of yoghurt produced from cow milk and soymilk. Nigerian Journal of Animal Production. 33(1): 157-165
Muhammad, B. F., Alhassan, A. J. & Kabiru, H. J. (2008). Quality evaluation of commercial yoghurts on streets of Kano-Nigeria. Research Journal of Dairy Sciences. 2(4): 63-67
Muhammad, B. F., Abubakar, M. M. & Adegbola, T. A. (2009). Effect of period and condition of storage on properties of yoghurts produced from cowmilk and soymilk Materials. Resident Journal of Dairy Science. 3: 18 – 24
Olugbuyiro, J. A. O. and Oseh, J. E. (2011). Physico-chemical and sensory evaluation of market yoghurt in nigeria. Pakistan Journal of Nutrition. 10(10): 914-918
Osman, M. A. (2004). Chemical and nutrient analysis of baobab (Adansonia digitata) fruit and seed protein solubility. Plant Foods for Human Nutrition. 59:29-33
Routray, W. and Mishra, H.N. (2011). Scientific and Technical Aspects of Yoghurt Aroma and Taste: A Review. Institute of Food Technologists. 10: 208 – 220.
Salji, J. P., Fawal, A. K., Saadi, S. R., Ismail, A. A. & Mashhadi, A. (1985). Effect of processing and compositional parameters of quality of plain liquid yoghurt. Milchwissenchaft. 40: 734-736
Shori, A. B., Baba, A. S., Misran, M. & Tan, H. W. (2013). Enrichment of yoghurt made from camel milk with Allium sativum and Cinnamomum verum. Influence on syneresis, water holding capacity, exopolysaccharides and rheological properties. International Journal of Vet. Sci. 1(1): 51 – 63
Tamime, A. Y., Kalab, M. & Davies, G. (1989). Rheology and microstructure of strained yoghurt (labneh) made from cow’s milk by three different methods. Food Microstructure. 8:125-135.
Tamime, A. Y. & Robinson, R. K. (2004). Yoghurt science and technology. Woodhead Publishing Ltd, Abington Hall, Cambridge England. 431pp.
UNCTAD (2005). Market brief in the European Union for selected natural ingredients derived from native species. Adansonia digitata L. 19 Baobab. United Nations conference on trade and development. http://www.unctad.org Date retrieved-20/3/2013.
Varnam, A. H. & Sutherland, J. P. (2001). Milk and milk products - technology, chemistry and microbiology, Aspen Publishers, Gaithersburg, MD.
Younus, S., Masud, T. & Aziz, T. (2002). Quality Evaluation of Market Yoghurt/Dahi. Pakistan Journal of Nutrition. 1(5): 226-230
Zakari, M. A., Orukotan, A. A., Mohammed, S. S. D. & Aliyu, I. M. (2017). Microbiological analysis of Baobab Yoghurt produced using Lactobacillus bulgaricus. International Journal of Microbiology and Biotechnology. 2(2): 93 – 101
Adelekan, A. O. and Saleh, A. A. (2020). Chemical composition and microbiological quality of Baobab (Adansonia digitata) fruit fortified yoghurt. Nigerian Journal of Microbiology 34(1): 4998 – 5006.
Akalin, S. (1993). Investigations on the production of fermented milk products like yoghurt and determination of some properties. Ph.D. Thesis. Faculty of Agric. Ege University. Izmir, Turkey.
Allen, L., de Benoist, B., Dary, O. & Hurrell, R. (2006). Guidelines on food fortification with micronutrients. WHO and FAO.
Anjum, R. R., Zahoor, T. and Akhtar, S. (2007). Comparative study of yoghurt prepared by using local isolated and commercial imported starter culture. Journal of Research (Science). 18(1): 35-41.
Association of official analytical chemists (2007). Official methods of analysis. 18th Ed. Benjamin Franklin Station Washington, D.C., USA
Aswal, P., Shukla, A. and Priyardarshi, S. (2012). Yoghurt preparation, characteristics and recent advancements. Cibtech Journal of Bio-Protocols. 1(2-3): 32-44.
Ayar, A., Sert, D., Kalyoncu, H. I. and Yazici, F. (2006). Physical, chemical, nutritional and organoleptic characteristics of fruit added yoghurts. Journal of Food Technology. 4(1): 44-49.
Desai, N. (2012). Sensory properties and drivers of liking for Greek style yogurts. M. Sc Thesis. North Carolina State University. 120pp
Eissa, E. A., Yaqoub, A. A., Babiker, E. E. and Ahmed, I. A. M. (2011). Physicochemical, microbiological and sensory characteristics of yoghurt produced from camel milk during storage. Electronic Journal of Environmental, Agricultural and Food Chemistry. 10(6): 2305-2313.
Gad, A. S., Kholif, A. M. & Sayed, A. F. (2010). Evaluation of the nutritional value of functional yoghurt resulting from combination of date palm syrup and skim milk. American Journal of Food Technology. 5(4): 250-259.
Ghadge, P. N., Prasad, K. & Kadam, P. S. (2008). Effect of fortification on the physicochemical and sensory properties of buffalo milk yoghurt. Electronic Journal of Environmental Agriculture and Food Chemistry. 7: 2890 – 2899.
Hernandez, K. & Park, Y. W. (2014). Evaluation of 20 macro and trace mineral concentrations in commercial goat milk yoghurt and its cow milk counterpart. Food and Nutrition Sciences. 5: 889-895
Ihekoronye, I.A. and Ngoddy, O.P. (1985). Integrated Food Science and Technology for the Tropics. Macmillan Education Ltd. London. 386pp.
Kavas, G., Uysal, H., Kilic, S., Akbulut, N. & Kesenkas, H. (2003). Some properties of yoghurts produced from goat milk and cow-milk mixtures by different fortification methods. Pakistan Journal of Biological Sciences. 6 (23): 1936-1939
Klaus, M. (2003). Market and marketing of functional food in Europe. Journal of Food Engineering. 56: 181-183
KNARDA. (2001). Kano agricultural rural development authority. Meteorological station reports. Temperature record book, land management unit No. 11: 1- 3
Laye, I., Karleskind, D. and Moor, C. V. (1993). Chemical, microbial and sensory properties of plain non-fat yoghurt. Journal of Food Sciences. 58: 991-995
Liu, X. (2011). A study of product stability of commercial probiotic fermented milk and yoghurt. M.Sc. Thesis. Norwegian University of Life Sciences. p 16
Magdi, A. O. (2004). Chemical and nutrient analysis of baobab (Adansonia digitata) fruit and seed protein solubility. Plant Foods Human Nutrition. 59: 29-33
Muhammad, B. F., Abubakar, M. M., Adegbola, T. A. & Oyawoye, E. O. (2006). Quality properties of yoghurt produced from cow milk and soymilk. Nigerian Journal of Animal Production. 33(1): 157-165
Muhammad, B. F., Alhassan, A. J. & Kabiru, H. J. (2008). Quality evaluation of commercial yoghurts on streets of Kano-Nigeria. Research Journal of Dairy Sciences. 2(4): 63-67
Muhammad, B. F., Abubakar, M. M. & Adegbola, T. A. (2009). Effect of period and condition of storage on properties of yoghurts produced from cowmilk and soymilk Materials. Resident Journal of Dairy Science. 3: 18 – 24
Olugbuyiro, J. A. O. and Oseh, J. E. (2011). Physico-chemical and sensory evaluation of market yoghurt in nigeria. Pakistan Journal of Nutrition. 10(10): 914-918
Osman, M. A. (2004). Chemical and nutrient analysis of baobab (Adansonia digitata) fruit and seed protein solubility. Plant Foods for Human Nutrition. 59:29-33
Routray, W. and Mishra, H.N. (2011). Scientific and Technical Aspects of Yoghurt Aroma and Taste: A Review. Institute of Food Technologists. 10: 208 – 220.
Salji, J. P., Fawal, A. K., Saadi, S. R., Ismail, A. A. & Mashhadi, A. (1985). Effect of processing and compositional parameters of quality of plain liquid yoghurt. Milchwissenchaft. 40: 734-736
Shori, A. B., Baba, A. S., Misran, M. & Tan, H. W. (2013). Enrichment of yoghurt made from camel milk with Allium sativum and Cinnamomum verum. Influence on syneresis, water holding capacity, exopolysaccharides and rheological properties. International Journal of Vet. Sci. 1(1): 51 – 63
Tamime, A. Y., Kalab, M. & Davies, G. (1989). Rheology and microstructure of strained yoghurt (labneh) made from cow’s milk by three different methods. Food Microstructure. 8:125-135.
Tamime, A. Y. & Robinson, R. K. (2004). Yoghurt science and technology. Woodhead Publishing Ltd, Abington Hall, Cambridge England. 431pp.
UNCTAD (2005). Market brief in the European Union for selected natural ingredients derived from native species. Adansonia digitata L. 19 Baobab. United Nations conference on trade and development. http://www.unctad.org Date retrieved-20/3/2013.
Varnam, A. H. & Sutherland, J. P. (2001). Milk and milk products - technology, chemistry and microbiology, Aspen Publishers, Gaithersburg, MD.
Younus, S., Masud, T. & Aziz, T. (2002). Quality Evaluation of Market Yoghurt/Dahi. Pakistan Journal of Nutrition. 1(5): 226-230
Zakari, M. A., Orukotan, A. A., Mohammed, S. S. D. & Aliyu, I. M. (2017). Microbiological analysis of Baobab Yoghurt produced using Lactobacillus bulgaricus. International Journal of Microbiology and Biotechnology. 2(2): 93 – 101
Published
2023-11-11
How to Cite
Muhammad, A. A., & Muhammad, B. F. (2023). Effect of Baobab (Adansonia digitata) Fruit Pulp Fortification on the Chemical Properties and Sensory Evaluation of Full and Low fat Yoghurts. Nigerian Journal of Animal Science and Technology (NJAST), 6(3), 29 - 36. Retrieved from http://njast.com.ng/index.php/home/article/view/274
Section
Articles
