Manufacture and Evaluation of Fruit Yoghurt

Abstract

This investigation was carried out to study the effect of different fruits on the quality of Yoghurt. 
Yoghurt was made from fresh cow’s milk mixed with sugar (6%), Gum Arabic stabilizer 
(0.35%) and fruit juice of banana (90 gm/100 ml water), mango (50 gm/100 ml), guddiem (30 
gm/100 ml), tabaldi (10 gm/100 ml) and karkade (3 gm/100 ml), separately, plus the control 
sample. The starter culture was added at the rate of 5% (v/v) (mixed culture of Streptococcus 
thermophilus and Lactobacillus bulgaricus at 1:1 ratio) and stored for 7 days at 4 °C. 
Chemical composition of the manufactured Yoghurt (fat, protein, total solids, ash and acidity) 
was determined at 0, 3 and 7 days. Moreover, sensory evaluation (color, flavour, consistency, 
taste and overall acceptability) was carried out using untrained panelists at 0 and 3 days. 
With regard to type of fruit, the highest content of protein (4 .13%±1 .04), total solids 
(17.50%±1.17) and ash (0.72%±0.18) (P< 0.001) were obtained from control samples (plain 
yoghurt), while the lowest contents of total solids (15.00%±0.13) and ash (0.59%±0.13) were 
obtained by karkade yoghurt and the lowest content of protein was in guddiem and tabaldi 
yoghurt (3.94%±0.82 and 3.94%±0.79 respectively). The highest fat content (1.69%±1.24) was 
in tabaldi yoghurt and the lowest was in mango and guddiem yoghurt (1.58%±1.19 and 
1.58%±1.17 respectively), although the difference was not significant (P> 0.05). The acidity 
showed the highest value in mango and the lowest in karkade yoghurt (P< 0.001). 
On the other hand, yoghurt made from control sample scored the highest in colour, flavour, 
consistency, taste and overall acceptability. 
Karkade yoghurt scored the lowest in colour and consistency (P< 0.001), while tabaldi yoghurt 
scored the lowest in from mango scored the lowest in flavour (P< 0.001).