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KMID : 1024420070110040261
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Food Engineering Progress
2007 Volume.11 No. 4 p.261 ~ p.270
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Processing of Yogurts enriched with Mango, Papaya and Banana
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Mitra Pranabendu
Uddina M. Burhan
Kim Eun-Mi
Chang Kyu-Seob
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Abstract
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Fruit enriched yogurts prepared with fresh fruits have the potential to increase consumption rates of yogurts, therefore, yogurts enriched with fruit minces of banana, mango, papaya and a combination of all three were prepared individually by using 3% (v/v) of Lactobacillus bulgaricus and Streptococcus thermophillus at the ratio of 1:1. An expert panel of sensory evaluation assessed all the yogurt samples and determined the suitable formulations in terms of type and percentage of fruits used in the preparation of the yogurts. The yogurt samples were also evaluated by chemical and microbial load assessments. The quality of the yogurts was improved due to the addition of 12% single fruit minces of mango, papaya and banana, however, the yogurts enriched with mango minces were the most acceptableto the panelists. But the higher content of fruit minces (15-21%) in yogurts decreased the overall acceptability gradually to the panelists. The impacts of different preservatives of 0.01% sorbic acid, 0.01% benzoic acid and a combination of two(0.005% each) for extending the shelf life of fruit enriched yogurts at room (25-30ºC) and refrigeration (< 5ºC) storage were also investigated. Sorbic acid and benzoic acid were effective to lengthen the shelf life of fruit enriched yogurts during room temperature and refrigerated storage of the yogurts, whereas, sorbic acid and refrigeration temperature dominated prolonging the shelf life of the yogurts.
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KEYWORD
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fruit enriched yogurt, mango, papaya, banana
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