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Article abstract
International Journal of Biotechnology and Food Science
Research Article | Published June 2017 | Volume 5, Issue 2, pp. 23-31
Production and evaluation of yoghurt contained local stabilizers - Brachystegia eurycoma (‘Achi’) and Detarium microcarpuim (‘Ofo’)
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Mbaeyi-Nwaoha I. E.*
Nnagbo C. L.
Obodoechi C. M.
Nweze B. C.
Okonkwo T. M.
Email Author
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Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
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Citation: Mbaeyi-Nwaoha IE, Nnagbo CL, Obodoechi CM, Nweze BC, Okonkwo TM (2017). Production and evaluation of yoghurt contained local stabilizers - Brachystegia eurycoma (‘Achi’) and Detarium microcarpuim (‘Ofo’). Int. J. Biotechnol. Food Sci. 5(2): 23-31.
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Abstract
The aim of this investigation was to study the effect of using local stabilizers Brachystegia eurycoma (‘Achi’) and Detarium microcarpuim (‘Ofo’) as natural stabilizers on physicochemical, sensory and microbiological properties of yoghurt. Achi (0.1 to 0.4%) and Ofo (0.1 to 0.4%) were added to milk used in yoghurt production. Results showed that the sensory scores of the formulated yoghurt was generally accepted by the panelists. Yoghurt contained natural stabilizers possessed higher protein, fat, ash and carbohydrate levels and lower moisture value than those of control. The calcium, vitamin A and C contents decreased in yoghurt made using stabilizers. The calcium content had an inverse relationship with pH as calcium increased with decreasing in pH values. The viscosity of the samples increased with higher concentration of the stabilizers while the total titratable acid increased with decrease in pH of the
samples. The microbial count showed that the total viable count of the samples ranged from 1.2 × 103 cfu/ml for sample Y+O (0.4 % stabilizer) to 9.1 × 103 cfu/ml for sample Y+A (0.1% stabilizer) while the lactic acid bacteria ranged from 2.1 × 104 cfu/ml for sample Y+A (0.1% stabilizer) to 8.7 × 104 cfu/ml for sample Y+A (0.4% stabilizer). No mould growth was found in the samples. This shows that the use of local stabilizers such as’ achi’ and ‘ofo’ improved the proximate and physicochemical properties of stirred yoghurt.
Keywords
Yoghurt
achi
ofo stabilizers
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