Quality of mango juice flavoured yoghurt
2008
Mahmood, M.I.
This study is carried out to investigate the effect of using three varieties of mango juices (Taimour, Ox heart, Kitchener) on composition and organoleptic properties of yoghurt. Cow's milk was blended with milk powder (6%), Arabic Gum stabilizer (0.35%) and sugar (4%). Mango juices with three levels (10%, 20% , 30%) were blended with milk before fermentation. 2.5% starter culture was added, incubated at 45 deg C for 4 hr ., cooled to 6 ±2 deg C and stored for 15 days. Control yoghurt was prepared by the same method without using mango juice. Chemical analysis revealed an increase in pH value of mango yoghurt in three varieties compared with control. During storage period, the pH value decreased gradually with storage time progressed (P 0.05). Addition of mango juices to yoghurt led to decrease (P 0.05) in titratable acidity of yoghurt compared with the control, and the titratable acidity decreased when level of juice increased (P 0.05) except Kitchener mango juice containing yoghurt. The study revealed a decrease in total solids, protein, fat, and ash contents of mango yoghurt in the three varieties with different levels compared with the control samples. During storage, the total solids, protein, fat, and ash contents were decreased in varying. Sensory evaluation revealed that, the level 30% of Taimour juice, 20% Ox Heart juice, and 20% Kitchener juice were the optimum of juice used in the manufacture of fruit flavoured yoghurt. When a comparisons were conducted among the three varieties, the Ox heart mango containing yoghurt type was superior in sensory properties followed by Taimour mango juice containing yoghurt, while the Kitchener mango juice yoghurt being least in quality
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