Assessment of the effect addition of baobab (Adensoniadigatata) fruit pulp on propreties of cow's milk yoghurt

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.