Open Access Research Article

Effect of Papaya Juice and Gelatine on the Physicochemical and Acceptability of Yoghurt

Tilahun Tefera1, Negussie F Bussa2*, Solomon Abera2 and Geremew Bultosa2

1Fedis Agricultural Research Center, Ethiopia

2Haramaya University, Ethiopia

Corresponding Author

Received Date: February 18, 2019;  Published Date: March 20, 2019


Yoghurt contains beneficial bacteria that confer health benefits to the consumer. Yoghurt combined with papaya juice may result in a product with enhanced functional and nutritional properties, and sensory acceptability. Papaya possesses antioxidant properties as it is rich in β-carotene and phenolic compounds. The objective of this research was to investigate the effect of papaya juice supplementation and levels of gelatin addition on physicochemical and acceptability of yoghurt. The experiment was laid out in a 3×4 full factorial arrangement where each of three gelatin addition levels (0.5, 0.6 and 0.7% w/v of the milk) were combined with one of the four papaya juice addition levels (0,10,15 and 20% w/w of the base milk) to give twelve different yoghurt formulations. Proximate composition, total phenolics, total carotenoids and reducing power of yoghurt samples were determined on day 1 whereas yoghurt firmness and consumer acceptance tests were done on day 7. The addition of papaya juice to yoghurt formula resulted in a decrease in fat and an increase in the total solids, protein and ash values. The addition of gelatin improved the syneresis and firmness of yoghurt. Increased amount of gelatin and papaya juice addition significantly (P≤0.05) decreased the syneresis of yoghurt samples and increased the firmness. The total carotene, phenolic and reducing power of yoghurt samples were significantly (P≤0.05) increased with the increased papaya juice level. Panelists favored samples with 10% papaya juice and 0.5% gelatin in terms of appearance, color and overall acceptability. The results indicated the viability of commercially producing papaya juice supplemented yoghurt along with gelatin to combat syneresis, improve firmness, enhanced the total carotenoids, phenol and reducing power, crude protein and total solid of the yoghurt samples. Therefore, it is concluded that addition of papaya juice into yogurt improves the nutritional and functional property of yoghurt.

Keywords: Yoghurt; Nutrition; Gelatin; Papaya juice; Syneresis

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