Production and quality evaluation of flavoured yoghurts using carrot, pineapple, and spiced yoghurts using ginger and pepper fruit

Ihemeje, Austin; Nwachukwu, C. N.; Ekwe, C.C.

doi:10.5897/ajfs2014.1244

Cited by 29 publications

(29 citation statements)

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“…The lower value of phenolic content could probably be due to leaching and dilution effect of the phytochemical into the medium (water). The result obtained in this study is comparable to earlier researchers on flavoured yoghurt using carrot, pineapple and spiced yoghurt [1] and on yoghurt flavoured with solar dried bush mango [40].…”

Section: Nutritional Composition Of Passion Fruit Juices (From Skin Asupporting

confidence: 90%

“…This result compared favourably with other results which reported protein content for yoghurt as 3.5% [4]. The result did not compare favourably with the result (9.97%) [1] but corresponds with work done on effect of different concentration of fruit additives on some physicochemical properties of yoghurt during storage [54]. The work reported protein content for plain yoghurt as 3.41% and flavoured yoghurt as 4.01.…”

Section: Proximate Composition (%) Of Plain Yoghurt and Formulated Yosupporting

confidence: 63%

“…Yoghurt is a fermented dairy product obtained from lactic acid fermentation of milk [1]. It is one of the most popular fermented milk products in the world [2].…”

Section: Introductionmentioning

confidence: 99%

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Production and Quality Evaluation of Yoghurt Enriched with Two Accessions of Passion Fruits (Passiflora edulis f. flavicarpa)

Mbaeyi-Nwaoha

Ezeoke

2019

AFSJ

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Aims: The broad objective of the research produce acceptable yoghurt flavoured with two accessions of passion fruit (pulp and skin) and evaluate its quality (physicochemical, phytochemical, microbiological, selected mineral and vitamin content). Study Design: The experimental design that was used is Completely Randomized Design. Place and Duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between August 2016 and September 2017. Methodology: Yoghurt is a diary product obtained from lactic acid fermentation of milk. Yoghurt and two accessions of passion fruit juices (Passiflora edulis f. flavicarpa O. Deg) were processed to formulate enriched yoghurt in the following ratios 90:10, 80:20, 70:30, 60:40 and 50:50. Yoghurt without the passion fruit juice (100:0) served as the control. Based on sensory evaluation, the best samples were subjected to physicochemical, phytochemical, microbiological, selected mineral and vitamin content evaluation using standard methods. The best enriched yoghurt samples were those in the ratio 90:10 and 80:20. Proximate composition of the enriched yoghurt samples significantly (p<0.05) differed with the controls. Results: Enriched yoghurt showed an increase in the protein content (3.70, 3.52, 3.86, 3.93, 3.94, 3.52%) than control (2.81%). The control had higher fat content (3.43%) than enriched yoghurt (2.93, 3.12, 3.14, 2.78, 3.03 and 2.90%). The ash content ranges from 0.59 - 0.82% while addition of passion fruit juice caused pH to drop from 4.24 in the plain yoghurt to 4.18, 4.20 and 4.23 in the enriched yoghurt. The titratable acidity of yoghurt samples increased from 0.18 in the control to 0.72, 0.54, 0.52, 0.50 and 0.45 in enriched yoghurt. No direct relationship was observed between the pH and the titratable acidity. The total solid content ranges from 4.57-30.03. The phytochemicals were in trace amount. There was no significant (p>0.05) difference in the tannin content. The titratable acidity of yoghurt samples increased from 0.013 µg in the control to 0.015, 0.027, 0.028, 0.016, 0.020 and 0.024 in enriched yoghurt. Significant (p<0.05) difference in the phenolic content value was observed among all the samples. The phenolic content in the yoghurt samples ranges from 0.06 to 0.10 mg/g. The mineral content and vitamin content of the flavoured yoghurt samples significantly (p<0.05) differed with that of the control. An increase in the sodium content was observed in the samples from the control (168.24 mg/100 g) to the enriched sample (209.31, 202.66, 169.48 and 192.82 mg/100 g). Similar increases were observed for potassium, calcium, magnesium and phosphorus content of the samples. Enriched yoghurt showed an increase in the vitamin C content (6.40, 7.53, 7.29, 7.15 and 7.13 mg/g) than in the control (5.10 mg/g). Vitamin A content ranged from 14.96 µg/100g - 20.67 µg/100 g. The total viable count was higher in the control (5.67 × 105 cfu/ml) than in enriched yoghurt. The mould count of the yoghurt samples varied from 0.33 × 101 cfu/ml - 1.58 × 103 cfu/ml. All the sensory attributes tested in the flavoured yoghurt samples significantly (p<0.05) differed. Conclusion: Yoghurt enriched with local specie passion fruit juice from pulp, was the most accepted.

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Section: Nutritional Composition Of Passion Fruit Juices (From Skin Asupporting

confidence: 90%

Section: Proximate Composition (%) Of Plain Yoghurt and Formulated Yosupporting

confidence: 63%

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Production and Quality Evaluation of Yoghurt Enriched with Two Accessions of Passion Fruits (Passiflora edulis f. flavicarpa)

Mbaeyi-Nwaoha

Ezeoke

2019

AFSJ

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“…African walnut ( Tetracarpidium conophorum ) is a tropical wooden plant, which belongs to the Euphorbiaceae family [ 13 ] and it is widely distributed in Africa and Asia. [ 14,15 ] The nuts are encased in pods that could contain two to five nuts.…”

Section: Introductionmentioning

confidence: 99%

Dietary Supplementation of Tetracarpidium conophorum (African Walnut) Seed Enhances Muscle n‐3 Fatty Acids in Broiler Chickens

Adeyemi

Abdulrahman

Ibrahim

et al. 2020

Euro J Lipid Sci & Tech

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The influence of dietary Tetracarpidium conophorum (African Walnut) seed meal (TCSM) on fatty acids, productivity parameters, and physicochemical properties of breast and thigh muscles in broiler chickens are assessed. A total of 180, 28-d-old Arbor acre broiler chickens are randomly assigned to dietary treatments containing 0% (control), 2.5%, and 5% w/w TCSM, fed for 28 d, and euthanized. Dietary TCSM reduces (p < 0.05) feed intake, body weight gain (BWG), carcass weight, and abdominal fat. Diet does not affect feed efficiency and hematological parameters. The control birds have higher (p < 0.05) serum total cholesterol and triglycerides than do the supplemented birds. Diet has no effect on pH, water holding capacity, carbonyl and malondialdehyde contents, and organoleptic properties of breast and thigh muscles. The 5% TCSM has higher redness in breast muscle than do other treatments. Dietary TCSM improves (p < 0.05) the concentration of C18:3n-3 (4.80-8.76% vs 1.56%), C20:5n-3 (0.54-0.79% vs 0.39%), C22:5n-3 (0.64-0.89% vs 0.18%), and C22:6n-3 (0.75-0.97% vs 0.19%), and reduces (p < 0.05) the fat content (2.15-2.45% vs 3.15%) in breast and thigh muscles. Dietary TCSM enhances muscle n-3 fatty acids without instigating oxidative deterioration, but reduces BWG in broiler chickens. Practical Application: Albeit that broiler meat is rich in polyunsaturated fatty acids (PUFA), its omega 6 (n-6)/omega 3 (n-3) is >4. Elevated n-6/n-3 could have adverse effect on human physiology thereby promoting the pathogenesis of certain diseases. This heightens the need to enhance the n-3 PUFA content of broiler meat. Dietary TCSM induced up to a fourfold increase in n-3 PUFA content of the breast and thigh muscles in broiler chickens. Moreover, dietary TCSM induced up to a tenfold decrease in the n-6/n-3 of the breast and thigh muscles in broiler chickens. This finding assumes great significance because the health concerns regarding dietary fat are the foremost factors responsible for the bad image suffered by meat. These results provide insights on the potential of TCSM to improve the nutritional quality without compromising the oxidative shelf life, organoleptic traits, and physicochemical properties of broiler meat.

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“…The crude fiber content of the samples was determined as the fraction remaining after digestion with concentrated sulphuric acid and potassium hydroxide in the presence of a foam-suppressor, in a fume hood [9]. The carbohydrate content of the samples was determined by estimation using the arithmetic difference method [10]. The caloric value of the samples was calculated using the method from the Atwater coefficients [11].…”

Section: Nutritional and Caloric Value Analysis Of Chia Seeds And Chimentioning

confidence: 99%

Proximate composition and nutritional characterization of chia enriched yoghurt

Kibui¹,

Owaga²,

Mburu³

2018

AJFAND

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Yoghurt is a fermented dairy product associated with several beneficial nutritional and health effects. Due to increased demand of yoghurt in Kenya, some processors seek to incorporate synthetic ingredients in order to improve the nutritional value, thickening and stabilizing properties. Besides having good gelling properties, chia seeds (Salvia hispanica L.) are a good source of proteins, omega-3 fatty acids, omega-6 fatty acids, minerals, soluble dietary fiber and phytochemicals. This study sought to develop and determine the proximate composition and nutritional (amino acids, fatty acids, and mineral contents) characteristics of chia enriched yoghurt (CEY). Yoghurt treatments were enriched with chia seeds at either 1.5% m/v (CEY1.5), 2.5% m/v (CEY2.5) or 3.5% m/v (CEY3.5), and 2% cornstarch (CEY0). The results of the proximate composition indicated a significantly higher content of moisture, crude ash, crude fat, crude fiber and carbohydrates in CEY1.5, CEY2.5 and CEY3.5 than in CEY0. In the current study, the composition of calcium, potassium, and phosphorus, was significantly higher in CEY 1.5, CEY2.5 and CEY3.5 than in CEY0, with values increasing with increase in quantity of chia seeds in the formulation. The results for amino acids showed that the essential and non-essential amino acids were significantly higher in CEY3.5 than CEY2.5, CEY2.5 than CEY1.5 and CEY1.5 than CEY0. In terms of fatty acids profile, the concentration of lauric acid and palmitic acid was significantly lower in CEY1.5, CEY2.5 and CEY3.5 than in CEY0. On the other hand, the concentration of stearic acid, oleic acid, linoleic acid and α-linolenic acid in CEY1.5, CEY2.5 and CEY3.5 was significantly higher than in CEY0. In conclusion, CEY1.5, CEY2.5 and CEY3.5 showed enhanced proximate composition and nutritional (amino acids, fatty acids, and minerals contents) characteristics compared to CEY0, thus chia seeds have a potential to be used in yoghurt for value addition.

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Production and quality evaluation of flavoured yoghurts using carrot, pineapple, and spiced yoghurts using ginger and pepper fruit

Cited by 29 publications

References 10 publications

Production and Quality Evaluation of Yoghurt Enriched with Two Accessions of Passion Fruits (Passiflora edulis f. flavicarpa)

Production and Quality Evaluation of Yoghurt Enriched with Two Accessions of Passion Fruits (Passiflora edulis f. flavicarpa)

Dietary Supplementation of Tetracarpidium conophorum (African Walnut) Seed Enhances Muscle n‐3 Fatty Acids in Broiler Chickens

Proximate composition and nutritional characterization of chia enriched yoghurt

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