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Yoghurt Solar-drying Bush mango (Irvingia gabonensis Solar dryimg
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Production and evaluation of yoghurt flavoured with solar-dried bush mango (irvingia gabonensis) pulp
Abstract
Bush mango (Irvingia gabonensis) pulp was subjected to oven-drying, sun-drying and solar-drying to ascertain the best drying technique. The bush mango samples were milled and different concentrations (0.80, 1.60, 2.40, 3.20, 4.00 and 4.80%) were used to formulate flavoured yoghurt.
Formulated products were assessed chemically, microbiologically and organoleptically using standard methods. The storage stability of the formulated products at 28oC for 0-21 days was also analyzed. Stored samples were withdrawn at 7 days interval and analyzed to assess the effect of storage on the products quality. Results showed that solar-drying was the best drying method. Solar -dried bush mango pulp had reduced moisture content and microbial load relative to the sundried
and ovendried samples. Addition of 0.08% solar-dried bush mango in the formulated yoghurt significantly (p < 0.05) increased the ash and Vitamin C contents but reduced the moisture and phosphorus. The colour, flavour, mouthfeel, aftertaste and overall acceptability of the formulated
flavoured yoghurt products were enhanced by the addition of 0.80% concentration of the solar-dried bush mango. Shelf life projection studies suggested that the bush mango flavoured yoghurt might be
stored beyond 21 days at 28 oC with no mould or coliform growth.
Formulated products were assessed chemically, microbiologically and organoleptically using standard methods. The storage stability of the formulated products at 28oC for 0-21 days was also analyzed. Stored samples were withdrawn at 7 days interval and analyzed to assess the effect of storage on the products quality. Results showed that solar-drying was the best drying method. Solar -dried bush mango pulp had reduced moisture content and microbial load relative to the sundried
and ovendried samples. Addition of 0.08% solar-dried bush mango in the formulated yoghurt significantly (p < 0.05) increased the ash and Vitamin C contents but reduced the moisture and phosphorus. The colour, flavour, mouthfeel, aftertaste and overall acceptability of the formulated
flavoured yoghurt products were enhanced by the addition of 0.80% concentration of the solar-dried bush mango. Shelf life projection studies suggested that the bush mango flavoured yoghurt might be
stored beyond 21 days at 28 oC with no mould or coliform growth.
