Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of <i>Dovyalis caffra</i> Fruit Yogurt
This study investigated the effect of incorporating up to 15% (<i>w</i>/<i>w</i>) <i>Dovyalis caffra</i> fruit pulp into cow milk yogurt. Monitoring the physico-chemical, microbiological, and organoleptic properties of these formulations was performed weekly durin...
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MDPI AG
2024-12-01
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| Series: | Foods |
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| author | Daniel Mwangi Waweru Joshua Mbaabu Arimi Eunice Marete Niamh Harbourne Jean-Christophe Jacquier |
| author_facet | Daniel Mwangi Waweru Joshua Mbaabu Arimi Eunice Marete Niamh Harbourne Jean-Christophe Jacquier |
| author_sort | Daniel Mwangi Waweru |
| collection | DOAJ |
| description | This study investigated the effect of incorporating up to 15% (<i>w</i>/<i>w</i>) <i>Dovyalis caffra</i> fruit pulp into cow milk yogurt. Monitoring the physico-chemical, microbiological, and organoleptic properties of these formulations was performed weekly during refrigerated (4 °C) storage for 21 days. Compared to the control, formulations with added pulp recorded enhanced contents of ascorbic acid, total polyphenols, fiber, total titratable acidity (TTA), and yellowness, which is in line with increasing fruit pulp. This, however, corresponded to significantly lower contents in fat, protein, viscosity, pH, and overall sensory acceptability. Pulp incorporation had no significant effect on moisture, ash, and water-holding capacity (WHC) of formulations. Storage for up to 21 days indicated a significant increase in TTA and a corresponding decrease in pH but no significant change in WHC and viscosity of formulations. There was no detection of coliforms, yeasts, and molds in all samples throughout the storage period. This study demonstrates that <i>Dovyalis caffra</i> fruit has significant potential in the formulation of nutritious, desirable, and shelf-stable fruit-based yogurts. Further product optimization is, however, recommended to maximize the organoleptic quality of the formulations. |
| format | Article |
| id | doaj-art-76b8046ecfc44f6fa2632c329d6d80fe |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-76b8046ecfc44f6fa2632c329d6d80fe2025-08-20T02:55:52ZengMDPI AGFoods2304-81582024-12-011324410210.3390/foods13244102Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of <i>Dovyalis caffra</i> Fruit YogurtDaniel Mwangi Waweru0Joshua Mbaabu Arimi1Eunice Marete2Niamh Harbourne3Jean-Christophe Jacquier4Department of Food Science and Technology, Meru University of Science and Technology, Meru, KenyaDepartment of Food Science and Technology, Meru University of Science and Technology, Meru, KenyaDepartment of Physical Sciences, Meru University of Science and Technology, Meru, KenyaInstitute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, IrelandInstitute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, IrelandThis study investigated the effect of incorporating up to 15% (<i>w</i>/<i>w</i>) <i>Dovyalis caffra</i> fruit pulp into cow milk yogurt. Monitoring the physico-chemical, microbiological, and organoleptic properties of these formulations was performed weekly during refrigerated (4 °C) storage for 21 days. Compared to the control, formulations with added pulp recorded enhanced contents of ascorbic acid, total polyphenols, fiber, total titratable acidity (TTA), and yellowness, which is in line with increasing fruit pulp. This, however, corresponded to significantly lower contents in fat, protein, viscosity, pH, and overall sensory acceptability. Pulp incorporation had no significant effect on moisture, ash, and water-holding capacity (WHC) of formulations. Storage for up to 21 days indicated a significant increase in TTA and a corresponding decrease in pH but no significant change in WHC and viscosity of formulations. There was no detection of coliforms, yeasts, and molds in all samples throughout the storage period. This study demonstrates that <i>Dovyalis caffra</i> fruit has significant potential in the formulation of nutritious, desirable, and shelf-stable fruit-based yogurts. Further product optimization is, however, recommended to maximize the organoleptic quality of the formulations.https://www.mdpi.com/2304-8158/13/24/4102<i>Dovyalis caffra</i>yogurtphysicochemicalmicrobiologicalorganoleptic |
| spellingShingle | Daniel Mwangi Waweru Joshua Mbaabu Arimi Eunice Marete Niamh Harbourne Jean-Christophe Jacquier Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of <i>Dovyalis caffra</i> Fruit Yogurt Foods <i>Dovyalis caffra</i> yogurt physicochemical microbiological organoleptic |
| title | Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of <i>Dovyalis caffra</i> Fruit Yogurt |
| title_full | Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of <i>Dovyalis caffra</i> Fruit Yogurt |
| title_fullStr | Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of <i>Dovyalis caffra</i> Fruit Yogurt |
| title_full_unstemmed | Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of <i>Dovyalis caffra</i> Fruit Yogurt |
| title_short | Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of <i>Dovyalis caffra</i> Fruit Yogurt |
| title_sort | effect of different formulations and storage on the physicochemical microbiological and organoleptic characteristics of i dovyalis caffra i fruit yogurt |
| topic | <i>Dovyalis caffra</i> yogurt physicochemical microbiological organoleptic |
| url | https://www.mdpi.com/2304-8158/13/24/4102 |
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