Physicochemical, nutritional and sensory quality of stirred 'dwarf' golden apple (Spondias cytherea Sonn) yoghurts.
The dwarf golden apple (Spondias cytherea Sonn) is an exotic fruit which is mainly consumed in its fresh form but could be processed. The objectives of the study were to investigate the effects of adding golden apple nectar on the physicochemical and sensory quality of stirred yoghurts from cow's milk. Yoghurts with 15% and 20% golden apple nectar were more (P>0.01) liked than the control (0% nectar) yoghurt in all sensory attributes. The appearance and body attribute differed (P<0.01) between yoghurts with 15% and 20% nectar. The overall sensory quality of these yoghurts was rated very good to excellent. There were significant (P>0.05) changes, in pH, lactic acid, consistency, colour, lactic acid bacteria and yeasts and moulds on storage at 4 degrees C for 4 weeks. By week 4 of storage, yoghurts developed a buttery smell and were less dark and yellow. A 226 g yoghurt serving provided an excellent source of phosphorus and was good in protein.
Ann Bartoo
Shelly
S
Department of Food Production, Faculty of Science and Agriculture, University of the West Indies, St. Augustine, Republic of Trinidad and Tobago, West Indies.
Badrie
Neela
N
D000328:Adult; D003116:Color; D005260:Female; D005504:Food Analysis / Q000379:methods; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D008297:Male; D027845:Malus; D009747:Nutritional Physiological Phenomena; D012677:Sensation / Q000502:physiology*; D012903:Smell; D013649:Taste / Q000502:physiology*; D015003:Yeasts / Q000302:isolation & purification; D015014:Yogurt
D019344:Lactic Acid