Physicochemical and Sensory Characteristics of Stirred Yoghurt Flavoured with Mango (Mangifera indica L.) During Storage Period
DOI:
https://doi.org/10.3923/pjn.2017.378.383Keywords:
Mangoes, physicochemical, sensory, stirred yoghurt, storage periodAbstract
Objective: This study was conducted to determine the physicochemical and sensory characteristics of yoghurt flavoured with mango during the storage period. Methodology: Yoghurt was manufactured from sheep milk with the addition of 15% (w/v) mango (slice and juice), gum arabic (0.35% w/v) and starter culture (3% w/v of 1:1 combination of Streptococcus thermophilus and Lactobacillus bulgaricus), in addition to the control sample and stored at 4.4°C for 10 days. Physicochemical (fat, protein, total solids, solids-non-fat, ash and acidity) and sensory characteristics (colour, flavour, consistency and overall acceptability) were determined at 1, 3, 7 and 10 days intervals. Results: The results showed that fat, ash and acidity were significantly (p<0.001) higher in control sample (4.29, 0.73 and 1.11%, respectively), while total solids and solids-non-fat contents were significantly (p<0.001) higher in yoghurt made with mango juice (19.78 and 16.51%, respectively) and the protein content was not significantly affected. During the storage period, the protein (p<0.05) and ash (p<0.001) contents significantly decreased towards the end, while acidity significantly (p<0.05) increased. Fat, total solids and solids-non-fat contents showed a non-significant irregular pattern during the storage period. Sensory evaluation showed that the taste significantly (p<0.001) scored best in control sample (2.74), while flavour (p<0.01) and overall acceptability (p<0.001) scored best in yoghurt made with mango juice (2.73 and 3.73, respectively). No significant variation was found in colour and consistency between the treatments. Towards the end of storage period, the colour significantly (p<0.05) deteriorated, while consistency and overall acceptability (p<0.05) improved and the taste and flavour were not affected. Conclusion: It was concluded that mangoes are more suitable to use as flavouring materials in yoghurt manufacture.
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