Evaluation of Mango Fruit Yogurt Produced From Camel Milk Supplemented With Gum Arabic

Abstract

This study was conducted to evaluate the effect of addition of gum Arabic (GA) on the physicochemical properties of mango fruit yoghurt from camel milk .Gum Arabic was added at the rate of (1%, 2%, 3%, and 4%), to camel milk and mango fruit yoghurt was manufactured and stored for 10 days at 4 °C and its physicochemical and sensory properties were determined. Results of proximate composition of fresh camel milk were moisture content 87.7%, fat 4.13%, protein 3.47%, ash 0.73%, lactose %4.65% and total solids 12.30%. The results of physicochemical analysis of mango fruit yoghurt, showed no significant difference in pH and it was not affected by storage. The acidity was affected by storage and addition of GA it was increased in all samples of yoghurt. The total solids content was affected by addition of GA and storage, which resulted in significant (p ≤ 0.05) difference in samples. Fiber content was fluctuating during storage, where control (0%) GA recorded the lowest amount of fiber and sample with GA 4% the highest fiber content. Protein content increased with storage in sample 3% and 4% GA however it decreased in the control during storage. The fat in yoghurt samples showed significant differences (p ≤ 0.05), but control recorded the highest amount of fat and sample with GA (4%) the lowest amount. There is variation between samples in ash content and within samples during storage. Lactose decreased significantly (p ≤ 0.05) during storage and increased with increase in GA level. Syneresis significantly increased in all samples except in control it decreased. Organoleptic evaluation revealed that there was no significant difference (p ≥ 0.05) in overall acceptability, but taste, color, flavor and texture fluctuated during storage. However yoghurt sample with 2% GA recorded the best results. It is concluded that organoleptically acceptable mango fruit yoghurt from camel milk can be produced by addition of gum Arabic.