Quality evaluation of stirred yogurt supplemented with Guddaim Fruit (Grewia tenax)

Abstract

This study was conducted to evaluate the quality of stirred yogurt supplemented with Guddaim fruit. milk was analyzed to ensure it does not contain any foreign material, and premigum xly-12007-DD Stabilizer was added (0.2% w/v), skim milk powder fat was 0.8%,solids non-fat 95.2% and total solids 96%. Followed pasteurizing at 900C for 15 min ,cooling rapidly to 450C . After inoculation with 3% (v/v) yogurt culture of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus incubation was carried out at 450C for 3 hr, followed by breaking the curd and addition of fruit juice [10% v/v (T1), 15% v/v (T2) and 20% v/v (T3)], in addition to control (C). Yogurt was stored at 40C for one day and chemical, physicochemical, microbiological, minerals and sensory characteristics were carried out. Results indicated that addition of Guddaim did not increase the chemical, physicochemical properties of yogurt in comparison to control.TVBC were high in control ,while coliform bacterial count was nill in all samples and yeasts and moulds count was high in T2 and T3 but in T1 was nill. The taste and consistency were best in control judged by panelists while flavor ,after taste and overall acceptability were best in T3 and the color was best in T2.