Formulation of Functional Yogurt by Cofermentation of Milk and Papaya Fruit

Authors

  • Stéphane Hervé Mpopo Laboratory for Research in Food Safety, The Biotechnology Centre, University of Yaounde 1, Cameroon,Laboratory for Public Health Research Biotechnologies /The Biotechnology Center, University of Yaoundé1
  • Ngum Lesley Ngum Laboratory for Public Health Research Biotechnologies /The Biotechnology Center, University of Yaoundé1, Institutes of Medical Research and Medicinal Plants Study (IMPM)/Ministry of Research, and Scientific Innovation (MINRESI), Yaounde, Cameroon
  • Philomina Yemguai Fankam Laboratory for Research in Food Safety, The Biotechnology Centre, University of Yaounde 1, Cameroon
  • Sylvain Sado Kamdem Laboratory for Research in Food Safety, The Biotechnology Centre, University of Yaounde 1, Cameroon
  • Palmer Masumbe Netongo Laboratory for Public Health Research Biotechnologies /The Biotechnology Center, University of Yaoundé1
  • Wilfred Fon Mbacham Laboratory for Research in Food Safety, The Biotechnology Centre, University of Yaounde 1, Cameroon, Laboratory for Public Health Research Biotechnologies /The Biotechnology Center, University of Yaoundé1

Keywords:

Papaya fruit, Milk, Cofermentation, Functional yogurt, Sensory analysis

Abstract

This study was carried out to determine the potential of adding Fresh skinned papaya pulp (FSP) into yoghurt for the improvement of the functional properties of yoghurt and the resulting effects of adding PPF on the physicochemical and sensory properties of the product during a 30 days’ storage period at 6°C. Yoghurt samples A (Control), B, C, D and E were respectively produced at 0%, 5%, 10%, 15%, and 20% of milk incorporated with papaya fruit. Incorporation of PPF into the yogurt samples resulted in an increase in pH, proteins and carbohydrates and a reduction in titratable acidity as compared to the control. The microbial analysis showed no presence of coliform bacteria. The sensory evaluation result demonstrated significant differences in all the organoleptic attributes analyzed. Sample C with 10% incorporated papaya had the highest overall acceptability score.

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Published

2020-07-15

How to Cite

Mpopo, S. H., Ngum , N. L. ., Fankam, P. Y. ., Kamdem , S. S. ., Netongo , P. M. ., & Mbacham , W. F. . (2020). Formulation of Functional Yogurt by Cofermentation of Milk and Papaya Fruit. American Scientific Research Journal for Engineering, Technology, and Sciences, 71(1), 34–40. Retrieved from https://www.asrjetsjournal.org/index.php/American_Scientific_Journal/article/view/5916

Issue

Vol. 71 No. 1 (2020)

Section

Articles

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