Mineral, vitamin concentrations and sensory properties of artificial and naturally flavoured yoghurts

Abstract

A study on the mineral, vitamin concentrations and sensory properties of flavoured yoghurt was investigated using twelve litres (12L) fresh milk from Bunaji cows. The milk was clarified, homogenized, pasteurized at 80^oC for 3minutes and 5% sucrose was added as sweetener and thereafter cooled to 42^oC for inoculation. The milk was inoculated and divided into reconstituted commercial strawberry flavour (T1), fruit juices; coconut (T2), orange (T3) and pineapple (T4). Each flavourant was added at 200ml/litre and refrigerated for storage periods of 1, 7 and 14 days, thereafter subjected to evaluations. The completely randomized design in a 4x3 factorial arrangement was adopted. Results obtained showed that storage period had significant (p<0.05) effect on the mineral and vitamin concentrations. The mineral and vitamin concentrations were observed to be highest at day 7. Treatment effect revealed that treatments 2 and 4 had the highest phosphorus (0.32mg/100g) and sodium (87.89mg/100g) values respectively. Calcium (2.15mg/100g), Magnesium (1.20mg/100g) were highest in T3. Vitamins C and A were highest (2.13 and 2.85mg/100g) in T1, T2 and T1 respectively. The interaction effect showed significant (P<0.05) variations in the mineral and vitamins. The overall acceptability showed that orange and pineapple flavoured yoghurts were preferred by the consumers.

Key words: Fermented milk, Nutritive, Sensory attributes, Synthetic, Natural