Abstract
Yoghurt is a nutritional food substance with high medicinal importance. However, it is highly perishable. This work investigated the influence of different ingredients such as ginger extract, moringa seed flour and lemon on the microbiological quality of fortified foam-mat dried yoghurt. The research was conducted in two stages based on the experimental design. The first stage comprises the production of yoghurt which involves the water, powdered milk, starter culture and flavour kept at constant. Followed by addition of ginger extract and moringa seed flour. The second stage involved foam-mat drying of yoghurt using electric oven at stipulated drying temperature for each run respectively. The mixture-process design matrix carried out stipulates twenty five experimental runs including the control experiment. Microbiological properties evaluated are limited to total bacteria and fungi count while the data collected were analyzed using Design Expert 7.0.0 software package. 3D surface response was also used to display the response predictions of the mixture-process factors.
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