Effect of mixed banana and papaya peel pectin on chemical compositions and storage stability of Ethiopian traditional yoghurt (ergo)
2022
Mada, Tanje | Duraisamy, Ramesh | Abera, Abambagade | Guesh, Fisseha
The massive potential of hydrocolloids related to the storage stability of yoghurt is evident for the development of stabilising agents. In this context, the present study investigated the influence of mixed banana-papaya peel pectin on the chemical composition and storage stability of yoghurt. Chemical composition and physicochemical characterisation of fresh and pectin added yoghurt samples were analysed by Lacto scan. The effect of yoghurt volume, storage period, and pectin amount on the storage stability was analysed using Design-Expert Software 11. Minimum whey layer (showing high stability) was found at the optimised conditions of pectin (0.06 g), yoghurt (45 mL), and storage period (7 days) with a value of 1.2%. Also, the present study revealed that pectin improves the sensory properties and general acceptance of yoghurt. Furthermore, the microbial load (total plate count) was found to increase with increased pectin amount.
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