Physicochemical and sensory properties of pawpaw (Carica papaya Linn) flavoured yoghurt

Abstract

Flavoured yoghurts are widely produced by using synthetic flavourings in Cameroon. However, the addition of fruits to yoghurt will impart natural flavours as well as contribute to the welfare of consumers by enhancing the nutritive and the functional properties of the yoghurt. This study was, therefore, aimed at evaluating the physicochemical and sensory properties of pawpaw ( Carica papaya L.) flavoured yoghurt. Yoghurt was produced with the incorporation of pawpaw puree at four levels: 0% (P 0 as control), 5% (P 1 ), 10% (P 2 ) and 15% (P 3 ). The yoghurt samples were submitted to some physicochemical analysis (pH, titratable acidity, dry matter, moisture content, fat content, Solid-Non-Fat (SNF), sugar content and viscosity) on days 0, 7, 14, and 21 of storage. The sensory characteristics assessed by an untrained panel of 30 members were: flavour, colour, taste and texture. The pH of P 0 (5.01±0.04) and P 3 (4.99±0.04) and also the fat content of P 0 (3.4±0.17%) were significantly (P≤0.05) higher compared to other samples. There was a reduction of fat content in yoghurt with an increase of pawpaw puree. Sugar content, SNF and viscosity of yoghurt increased significantly (P≤0.05) with addition of pawpaw puree. Meanwhile, dry matter and titratable acidity were not significantly (P≥0.05) affected. The titratable acidity of yoghurt P 0 and P 3 significantly (P≤0.05) increased up to day seven of storage while pH was decreasing. From days 14 to 21, yoghurt P 2 and yoghurts P 2 and P 3 did not present significant (P≥0.05) decrease of titratable acidity and pH, respectively. The fat content of P 0 and P1, reduced significantly (P≤0.05) the first week and the second weeks of storage, respectively, and then remained comparable (P≥0.05) to the end of the storage period. There was no significant (P≥0.05) difference in sensory properties of all the yoghurt treatments. In conclusion, the use of pawpaw to flavour yoghurt did not negatively affect the yoghurt properties; therefore, pawpaw flavoured yoghurt can be recommended for consumption. Keys words : Flavoured yoghurt, pawpaw puree, physicochemical properties, storage, sensory properties