Dovyalis caffra Fruit Yogurt: Effects of Pulp and Storage
Author Information
Author(s): Waweru Daniel Mwangi, Arimi Joshua Mbaabu, Marete Eunice, Harbourne Niamh, Jacquier Jean-Christophe
Primary Institution: Meru University of Science and Technology
Hypothesis
What is the effect of incorporating Dovyalis caffra fruit pulp into cow milk yogurt on its properties?
Conclusion
Incorporating Dovyalis caffra fruit pulp into yogurt enhances its nutritional content but may reduce sensory acceptability at higher pulp levels.
Supporting Evidence
- Yogurt with added Dovyalis caffra pulp had higher ascorbic acid and polyphenol content.
- Storage for 21 days increased total titratable acidity and decreased pH.
- No coliforms, yeasts, or molds were detected in the yogurt during storage.
- Overall acceptability was high for up to 10% pulp addition.
Takeaway
Adding Dovyalis caffra fruit to yogurt makes it healthier, but too much fruit can make it taste sour.
Methodology
The study involved adding different percentages of Dovyalis caffra fruit pulp to yogurt and analyzing its properties over 21 days of refrigerated storage.
Limitations
Further optimization of the fruit's acidity is needed for better sensory acceptance.
Participant Demographics
Untrained panelists for sensory analysis.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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