Effect of hydrocolloid obtained from African Star Apple (Chrysophyllum albidum) fruit pulp on the physicochemical and sensory properties of Yoghurt.

Abstract

Article InformationHydrocolloid present in African star apple fruit pulp (Chrysophyllum albidum) was extracted and used as a stabilizer in the preparation of yoghurt. The effect of the gum extract on the physicochemical properties, sensory properties and proximate compositions of yoghurt samples were evaluated. Results of the physicochemical properties show values of syneresis ranged from 19.50 -30.99%. Sample D (control) had the highest syneresis of 30.99% while Sample C had the lowest syneresis of 19.50%. values for viscosity ranged from 58.38 -159.6pa/s. Sample G had the highest viscosity of 159.6pa/s while Sample A had the lowest viscosity of 58.38pa/s, followed by Sample D with viscosity of 85.57pa/s. Values for pH ranged from 4.65 in sample D to 4.75 in sample A, while titratable acidity ranged from 1.02 in sample A -1.40 in sample G The result of sensory evaluation of the yoghurt samples showed that sample G had the highest mean sensory score across most parameters (4. 35 -flavour, 4.20 -colour, 4.15 -texture, 4.25 -mouthfeel, 4.18 -overall acceptability). Sample D had the lowest mean sensory score for flavour (3.30), texture (3.00), mouthfeel (2.95) and overall acceptability (3.37). The result of the proximate composition determination showed that there was a significant difference (p<0.05) between the seven samples (A-G). Moisture content ranged from 79.12-83.66%, Ash content ranged from 0.40 -0.77%, Protein content ranged from 2.24 -3.86%, Fat value ranged from 5.41 -6.01%, Carbohydrate values ranged from 8.05 -11.92%, The results from this study showed that the gum extracted from African star apple fruit pulp can be used to stabilise yoghurt since its addition increased its viscosity reduced syneresis in the yoghurt without a negative impact on sensory attributes