International Journal of Nutrition and Food Sciences

| Peer-Reviewed |

Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)

Received: 08 December 2015    Accepted: 21 December 2015    Published: 04 January 2016
Views:       Downloads:

Share This Article

Abstract

Fruit yogurts with three different fruit pulps (banana, papaya and watermelon) at a ratio of 5%, 10% and 15% were prepared and stored at refrigeration condition for 15 days to study the physico-chemical and organoleptic changes over storage period. Addition of fruit pulp significantly (p<0.05) affected the physico-chemical and sensorial properties of fresh yogurt samples. Low synersis value with better textural quality were found in fruit yogurt samples compared with the control sample at refrigerated storage condition. Addition of 15% banana pulp resulted in lowest synersis in yogurt among all treatments. Papaya yogurt with all ratios were found most accepted, whereas watermelon yogurt samples were found least preferred to panelists at the end of storage period. Yogurt with maximum 15% fruit pulp, and especially papaya fruit could be recommended for large scale production of fruit yogurt.

DOI 10.11648/j.ijnfs.20150406.25
Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 6, November 2015)
Page(s) 695-699
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fruit Yogurt, Fruit Pulp, Synersis, Quality Evaluation, Physico-chemical

References
[1] Munzur M. M., Islam M. N., Akhter S. and Islam M. R. 2004. Effect of different levels of vegetable oil for the manufacture of Dhai from skim milk. Asian Aust. J. Anim. Sci., 17: 1019-1025.
[2] Kamruzzaman M., Islam M. N., Rahman M. M., Parvin S. and Rahman M. F. 2002. Evaporation rate of moisture from dahi (yogurt) during storage at refrigerated condition. Pak. J. Nutr., 1: 209-211.
[3] Kumar P. and Mishra H. N. 2004. Mango fortified set yoghurt: Effect of stabilizer addition of physicochemical, sensory and textural properties. FOOD chem., 87: 501-507.
[4] Boghra V. R. and Mathur O. N. 2000. Physico-chemical status of major milk constituents and minerals at various stages of shrikhand preparation. J. Food. Sci. Technol., 37: 111-115.
[5] Vahedi, N., Tehrani M. M. and Shahidi F. 2008. Optimizing of fruit yoghurt formulation and evaluating its quality during storage. Am-Euras. J. Agric. and Environ. Sci., 3: 922-927.
[6] Erdogan, K. and Zekai T. 2003. Influence of different fruit additives on some properties of stirred yoghurt during storage. Tar m Bilimleri Dergisi. J. Agric. Sci., 13 (2): 97-101.
[7] Con, A. H., Cakmakc S., Caglar A. and Gokalp H. Y. 1996. Effects of different fruits and storage periods on microbiological qualities of fruit-flavoured yogurt produced in Turkey. J. Food Prot., 59: 402-406.
[8] Tamime A. Y. and Robinson R. K. 1999. Yoghurt: Science and Technology, CRC Press, New York.
[9] Farahat A. M. and El-Batawy O. I. 2013. Proteolytic activity and some properties of stirried fruit yoghurt made using some fruits containing proteolytic enzymes. World Journal of Dairy & Food Sciences, 8 (1): 38-44.
[10] Nongonierma A., cayot P., Springett M., Le Quere J. L., Cachon R. and Voilley A. 2007. Transfers of small analytes in a multiphasic stirred fruit yoghurt model. Food Hydrocolloids, 21 (2), 287-296.
[11] Tromp H., Kruif C. G., Eijk M. V., Rolin C. 2004. Food Hydrocolloids, 18 (4): 565–572.
[12] Marisa M. W. 2006. Ascorbic acid, vitamin A, and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii. J. Food Compos. Anal. 19: 434-445.
[13] Starleya, I. F., Paul M., Geisela S. and Stephen W. B. 1999. The treatment of pediatric burns using topical papaya. Burns, 25: 636-639.
[14] Arteuro F., Marcos A., Sanchez-Gonzalez, Wong A. and H Arjmandi B. 2012. The effects of short term l-citrulline supplementation on wave reflection responses to cold exposure with concurrent isometric exercise. American Journal of Hypertention, 25 (6): 640-643.
[15] AOAC. 2007. Official Methods of Analysis, 18th Ed Association of Official Analytical chemists, Gaithersburg, MD, USA.
[16] Kurt A., Çakmak S., Çağlar A. 1996. Atatürk University Publication Center.
[17] Wu H., Hulbert G. J., Mount J. R. 2001. Effects of ultrasound on milk homogenization and fermentation with yoghurt starter. Innovative Food Science and Emerging Technologies, 2, 211-218.
[18] Biswas A. A. 1997. Effect of Banana (Musa sapientum) leaf on the keeping quality of raw milk. M. S. Thesis, Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, 24-32.
[19] Hossain M. N., Fakruddin M. and Islam M. N. 2012. Quality comparison and acceptability of yoghurt with different fruit pulps. J Food Process Technol, 3 (8): 171.
[20] Tarakci Z. and Kucukoner E. 2003. Physical, Chemical, Microbiological and Sensory Characteristics of Some Fruit-Flavored Yoghurt. YYÜ Vet Fak Derg, 14 (2): 10-14.
[21] Hossain M. N., Fakruddin M. and Islam M. N. 2012. Quality comparison and acceptability of yoghurt with different fruit pulps. J Food Process Technol, 3 (8): 171.
[22] Sengupta S., Chakraborty A. and bhowal J. 2014. Production and evaluation of yogurt with watermelon (citrullus lanatus) pulp. Journal of International Academic Research for Multidisciplinary, 2 (5): 249-257.
[23] Ghalem B. R. and Zouaoui B. 2013. Evaluation of the quality of steamed yogurt treated by Lavandula and Chamaemelum species essential oils. Journal of Medicinal Plants Research, 7 (42): 3121-3126.
[24] Azza M. F. and O. I. El-B. 2013. Proteolytic Activity and Some Properties of Stirred Fruit Yoghurt Made Using Some Fruits Containing Proteolytic Enzymes. World Journal of Dairy & Food Sciences, 8 (1): 38-44.
[25] Bakirci I. and Kavaz A. (2008). An investigation of some properties of banana yogurts made with commercial ABT-2 starter culture during storage. International Journal of Dairy Technology, 61 (3): 270-276.
[26] Amaya-Liano S. L.; Martinez A. L. and Bustoe F. 2008. Acid thinned Jicama and maize starh as fat substitute in stirred yoghurt. LWT-Food Sci. and Technology, 41: 1274-1281.
Author Information
  • Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Cite This Article
  • APA Style

    Debashis Kumar Dutta Roy, Tanny Saha, Moriom Akter, Mojaffor Hosain, Habiba Khatun, et al. (2016). Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon). International Journal of Nutrition and Food Sciences, 4(6), 695-699. https://doi.org/10.11648/j.ijnfs.20150406.25

    Copy | Download

    ACS Style

    Debashis Kumar Dutta Roy; Tanny Saha; Moriom Akter; Mojaffor Hosain; Habiba Khatun, et al. Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon). Int. J. Nutr. Food Sci. 2016, 4(6), 695-699. doi: 10.11648/j.ijnfs.20150406.25

    Copy | Download

    AMA Style

    Debashis Kumar Dutta Roy, Tanny Saha, Moriom Akter, Mojaffor Hosain, Habiba Khatun, et al. Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon). Int J Nutr Food Sci. 2016;4(6):695-699. doi: 10.11648/j.ijnfs.20150406.25

    Copy | Download

  • @article{10.11648/j.ijnfs.20150406.25,
      author = {Debashis Kumar Dutta Roy and Tanny Saha and Moriom Akter and Mojaffor Hosain and Habiba Khatun and Manik Chandra Roy},
      title = {Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {6},
      pages = {695-699},
      doi = {10.11648/j.ijnfs.20150406.25},
      url = {https://doi.org/10.11648/j.ijnfs.20150406.25},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20150406.25},
      abstract = {Fruit yogurts with three different fruit pulps (banana, papaya and watermelon) at a ratio of 5%, 10% and 15% were prepared and stored at refrigeration condition for 15 days to study the physico-chemical and organoleptic changes over storage period. Addition of fruit pulp significantly (p<0.05) affected the physico-chemical and sensorial properties of fresh yogurt samples. Low synersis value with better textural quality were found in fruit yogurt samples compared with the control sample at refrigerated storage condition. Addition of 15% banana pulp resulted in lowest synersis in yogurt among all treatments. Papaya yogurt with all ratios were found most accepted, whereas watermelon yogurt samples were found least preferred to panelists at the end of storage period. Yogurt with maximum 15% fruit pulp, and especially papaya fruit could be recommended for large scale production of fruit yogurt.},
     year = {2016}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)
    AU  - Debashis Kumar Dutta Roy
    AU  - Tanny Saha
    AU  - Moriom Akter
    AU  - Mojaffor Hosain
    AU  - Habiba Khatun
    AU  - Manik Chandra Roy
    Y1  - 2016/01/04
    PY  - 2016
    N1  - https://doi.org/10.11648/j.ijnfs.20150406.25
    DO  - 10.11648/j.ijnfs.20150406.25
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 695
    EP  - 699
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20150406.25
    AB  - Fruit yogurts with three different fruit pulps (banana, papaya and watermelon) at a ratio of 5%, 10% and 15% were prepared and stored at refrigeration condition for 15 days to study the physico-chemical and organoleptic changes over storage period. Addition of fruit pulp significantly (p<0.05) affected the physico-chemical and sensorial properties of fresh yogurt samples. Low synersis value with better textural quality were found in fruit yogurt samples compared with the control sample at refrigerated storage condition. Addition of 15% banana pulp resulted in lowest synersis in yogurt among all treatments. Papaya yogurt with all ratios were found most accepted, whereas watermelon yogurt samples were found least preferred to panelists at the end of storage period. Yogurt with maximum 15% fruit pulp, and especially papaya fruit could be recommended for large scale production of fruit yogurt.
    VL  - 4
    IS  - 6
    ER  - 

    Copy | Download

  • Sections