Research Article - Journal of Food Technology and Preservation (2023) Volume 7, Issue 3

Changes in the physicochemical, microbiological and sensory characteristics of plain yoghurt from tigernut-bambara-coconut milks supplemented with baobab (Digitata adansonia) fruit pulp emulsion during cold storage.

This study aimed to investigate changes in the physicochemical, microbiological and sensory charateristics of plain yoghurt from tigernut, Bambara and coconut supplemented with baobab fruit pulp emulsion during cold storage (4°C) for 15 days. The results showed that the pH and titratable acidity of baobab-tigernut, baobab-bambara and baobab-coconut and control yoghurt samples ranged from 1.15 to 3.44, 1.50 to 3.40, 1.39 to 3.33, 1.45 to 3.40 and 1.00 to 1.18%, 1.03 to 1.17%, 1.05 to 1.50% and 1.00 to 1.14% respectively. The total soluble solid ranged from 22.87 to 25.12°brix (baobab-tigernut yoghurt), 22.10 to 24.34°brix (baobab-bambara yoghurt), 22.12 to 24.88°brix (baobab-coconut yoghurt) and 23.98 to 25.89°brix (control sample). The viscosity of the sample ranged from 302.42 to 499.10 pas, 340.56 to 540.67 pas, 389.56 to 540.00 pas and 487.89 to 687.77 pas for baobab-tigernut, baobab-bambara, baobab-coconut and control yoghurts respectively. The yeast and mold counts showed a value of <10 cfu/ml from day 1 to day 7 while a slight increase was noticed from day 9 to day 15. The bacteria counts of the samples ranged from 1.02 x 101 to 2.56 x101 cfu/ml for baobab-tigernuts yoghurt, 1.09 x 101 to 2.45 x 101 cfu/ml for baobab-bambara yoghurt and 1.05 x 10 to 2.49 x 101 cfu/ml for baobab-coconut yoghurt. The sensory attributes showed that baobab-tigernut, baobab-bambara yoghurts stored at 4 °C for 15 days compared favorably with the control sample in terms of taste, flavor, color and overall acceptability as the storage days increased. It could be concluded that baobab-enriched yoghurts could be safely consumed due to its microbiological stability and adequately stored at 4°C for a storage period of 15 days as functional dairy food products.

Author(s): Adeoti Oluwole Adeola1*, Alabi Abosede Olubola1, Babalola John Olarenwaju1, Babalola Kafayat Adebukula1, Elutilo Oluwashola Oyedunni1

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