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 Stored samples were withdrawn at 7 days interval and analyzed to assess the effect of storage on the products quality.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 sundriedand 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 formulatedflavoured 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 bestored beyond 21 days at 28 oC with no mould or coliform growth.
Highlights
Yoghurt is a food obtained by controlled fermentation of milk by a mixed culture of lactic acid bacteria selected to produce a flavour and typical aroma (Schmidt, 1992)
The fruits were subjected to preliminary investigation to determine the optimum drying technique and best concentration to be used in the formulation of the flavoured yoghurt
The best flavour concentration for the formulated flavoured yoghurt was determined using sensory evaluation (9-point hedonic scale) by 20-member trained panelists consisting of staff and students from the Faculty of Agriculture, University of Nigeria, Nsukka who were conversant with yoghurt intake
Summary
Yoghurt is a food obtained by controlled fermentation of milk by a mixed culture of lactic acid bacteria selected to produce a flavour and typical aroma (Schmidt, 1992). The milk sugar (lactose) is fermented to lactic acid and it causes the characteristic curd to form. Schmidt (1992) stated that standard quality yoghurt should be fat-free, low in milk solids, total solids and free from added sugar with some body, mouth feel, creaminess and flavour. In a wide assortment of flavours, typically fruit flavours such as strawberry or blue-berry and more recently cream pie and chocolate flavours are used. In the processing of flavoured yoghurt, natural fruits could be used. Nigerian Industrial Standard (2004) defined flavored yoghurt as yoghurt to which has been added flavoring food or other flavouring agents (like fruits).
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