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Physicochemical, Microbiological and Sensory Properties of Yoghurt supplemented with Carrot Juice
Abstract
Objective: The objective of this study was to determine the effect of incorporation of Carrot Juice on the physiochemical, microbiological and sensory properties of yoghurt.
Materials and method: Carrot Juice (CAJ) was used to substitute 10, 20, 30, 40, 50, 60, 70, 80 and 90% Yoghurt (YOG).The physical, chemical, microbiological and sensory qualities of CAJ, YOG and their various blends were determined, using standard methods.
Result: The results showed that the pH of the blends slightly varied from 3.34-3.84 when compared to 5.30 and 3.34 for CAJ and YOG, respectively. The YOG (1.70%) contained more acids than CAJ (0.25%) while the acidity of the blends averaged 1.16%. The addition of CAJ ((1.0oBrix) diluted the YOG (10oBrix) to a range of 1.5 to 7.5oBrix. CAJ contained higher amounts of fiber, carbohydrate, vitamin C, beta-carotene and iron. Thus, the addition of CAJ improved the levels of these nutrients in the blends. On the other hand, YOG contributed in the blends substantial amounts of ash, protein, K and Ca, being higher than CAJ in these nutrients. The microbial loads of CAJ, YOG and their products were within the tolerable count for foods, thus, making the products safe for human consumption. Sensory assessment revealed that YOG received higher ratings than CAJ in all the quality attributes assessed. The scores increased steadily for every sensory attribute up to 20% of CAJ addition but thereafter decreased sharply. However, scores for the blend containing 20% CAJ and 80% YOG were not significantly different (P>0.05) in all the attributes from the 100% YOG. The blend was generally liked by the assessors.
Conclusion: Incorporation of Carrot Juice decreased the protein, fat, K, Ca and Fe contents of yoghurt but increased the crude fiber, beta carotene and vitamin C contents. All the yoghurt/carrot products were microbiologically safe and liked by the panelists. However, the blend containing 20% carrot juice was the most preferred.
Materials and method: Carrot Juice (CAJ) was used to substitute 10, 20, 30, 40, 50, 60, 70, 80 and 90% Yoghurt (YOG).The physical, chemical, microbiological and sensory qualities of CAJ, YOG and their various blends were determined, using standard methods.
Result: The results showed that the pH of the blends slightly varied from 3.34-3.84 when compared to 5.30 and 3.34 for CAJ and YOG, respectively. The YOG (1.70%) contained more acids than CAJ (0.25%) while the acidity of the blends averaged 1.16%. The addition of CAJ ((1.0oBrix) diluted the YOG (10oBrix) to a range of 1.5 to 7.5oBrix. CAJ contained higher amounts of fiber, carbohydrate, vitamin C, beta-carotene and iron. Thus, the addition of CAJ improved the levels of these nutrients in the blends. On the other hand, YOG contributed in the blends substantial amounts of ash, protein, K and Ca, being higher than CAJ in these nutrients. The microbial loads of CAJ, YOG and their products were within the tolerable count for foods, thus, making the products safe for human consumption. Sensory assessment revealed that YOG received higher ratings than CAJ in all the quality attributes assessed. The scores increased steadily for every sensory attribute up to 20% of CAJ addition but thereafter decreased sharply. However, scores for the blend containing 20% CAJ and 80% YOG were not significantly different (P>0.05) in all the attributes from the 100% YOG. The blend was generally liked by the assessors.
Conclusion: Incorporation of Carrot Juice decreased the protein, fat, K, Ca and Fe contents of yoghurt but increased the crude fiber, beta carotene and vitamin C contents. All the yoghurt/carrot products were microbiologically safe and liked by the panelists. However, the blend containing 20% carrot juice was the most preferred.
