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.
