QUALITY COMPARISON OF MONDIA WHYTEI AND VANILLA YOGURT
Journal Title: Annals. Food Science and Technology - Year 2011, Vol 12, Issue 2
Abstract
The study was conducted to evaluate and compare the quality of Mondia whytei and Vanilla yogurt. Fresh samples of Mondia whyei roots were harvested from Kakamega, Kenya, washed, peeled, dried for use. Starter culture, Vanilla flavor were bought from a local Sigma Aldrich chemical distributor Several samples of Mondia whytei and Vanilla yogurt were prepared and analyzed for Nutritional, physico-chemical, microbiological and organoleptic properties. The research work of the project was conducted in the Food Processing workshop at Jomo Kenyatta University, Kenya. Fresh milk was analyzed for quality and pasteurized for use in the manufacture of the yogurt.Mondia whytei yogurt had an initial low PH of 4.5 and high Total Titrable Acidities (TTA) of 0.936 compared to Vanilla yogurt PH of 4.82 and TTA of 0.729. Mondia whytei fortified yoghurt had high percentage of both macro and micro elements ( Fe, Cu, Ca, Zn, K, Mg, Mn), protein and Vitamin C. Mondia whytei yogurt had more acceptable flavor compared to Vanilla yogurt. Microbiological analysis found significant variation in total viable count between Mondia whytei and Vanilla yogurt. Plain Vanilla yoghurt had a significant higher total count and had a shorter shelf-life. This shows that in addition to providing a pleasant flavor, fortifying yoghurt with Mondia whytei root extracts significantly increases the nutritional value.
Authors and Affiliations
Mayunzu Oscar, Shitanda Douglas, Faith And Lydia Simiyu Simiyu
Keywords
Related Articles
- EP ID EP145537
- DOI -
- Views 101
- Downloads 0
EMMER WHEAT - AN ETHIOPIAN PROSPECTIVE: A SHORT REVIEW
Cereals are producing in a large volume as compare with other crops in Ethiopia because they are the principal staple crops. Small amounts of ancient wheat species may still be grown in some countries for traditional foo...
STABILITY AND QUALITY OF STRAWBERRY JAM LOW-SUCROSE
Quality of a product includes nutritional value, sensory quality and safety of. Currently, consumers prefer products with a high content of biologically active substances, similar to the natural taste. In this paper it i...
INFLUENCE OF GREEN PRUNING OPERATIONS ON THE AROMATIC PROFILE OF RED WINES FROM STORGOZIA GRAPEVINE VARIETY
Gas chromatographic (GC-FID) study to determine the impact of green pruning operations on the aromatic profile of red wines from Storgozia grapevine variety was carried out. The wines examined were made from grapes subje...
PHYSICOCHEMICAL PROPERTIES AND AMINO ACID PROFILE OF EXTRUDED PRODUCTS FROM PEARL MILLET AND GERMINATED PIGEON PEA
This study was carried out to evaluate the proximate, functional properties, anti-nutritional factors, amino acid and sensory evaluation of extruded products from pearl millet and germinated pigeon pea. The pearl millet...
STUDY ON THE USE OF THICKENERS FOR OBTAINING LOW FAT MAYONNAISES
The paper presents the production process and technique of using a stabilizer used in the preparation of mayonnaises. In addition to the qualitative effect, respectively the improvement of the texture, this stabilizer al...