Abstract:
This study was conducted to assess the effect of additionof baobab
fruit pulp on properties of cow's milk yoghurt.
Milk was pasteurized to 75 centigrade for 15 minutes and then cooled to
45 centigrade.
skim milk powder (fat was 0.8%, solids non-fat was 95.2%and
total solids 96%). was added Fruit bobaob powder (5% (C), 10%(B),
15%(A) was added to control (D) after inoculation with 15 grams
(yoghurt culture of lactobacillusdelbrueckiisubspbulgaricus and
streptococcus thermophiles) from starter culture per 100 millitre from
milk Incubation was carried out at 45 centigrade for one hr.
Yoghurt was stored under refrigerator temperature for one week
and analysis of chemical ,physiochemical ,sensory characteristics were
carried out .Results indicated that addition of baobab fruit powder
increased chemical ,physiochemical properties of yoghurt in comparison
to control and increase level of ascorbic acid and fibers .The taste
,texture and flavor were better in B judged by panelists ,while general
acceptability was better in A and color was better in C .
It could be conduded that addition of fruit pulp improved yoghurt
quality.
