Physico-Chemical, Microbial and Organoleptic Properties of Yoghurt Fortified with Tomato Juice

Ademosun, O.T and Ajanaku, K.O and Adebayo, A.H and Oloyede, M.O and Okere, D.U and Akinsiku, A.A and Ajayi, S.O and Ajanaku, C.O and Dokunmu, T.M and Owolabi, A.O Physico-Chemical, Microbial and Organoleptic Properties of Yoghurt Fortified with Tomato Juice. Journal of Food and Nutrition Research, 7 (11). pp. 810-814.

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The world is currently trending towards the discovery of foods that can also serve as nutraceuticals which are highly beneficial to human health. Fortification of yoghurt with fresh tomato juice has shown to incorporate lycopene into the yoghurt, which in turn, increased the nutritional benefit of the yoghurt. Tomato juice was added as increasing levels of 0, 50, 100, 150 and 200 w/w% to plain yoghurt. Ash, carbohydrate, moisture pH, viscosity and lycopene content were all analyzed using standard methods. Results showed that ash and carbohydrate content of the yoghurt improved in direct proportion with fortification. Lycopene content also increased (1.50- 9.24 mg/kg) as enrichment with fresh tomato juice increased. Viscosity reduced drastically as fortification increased, colour and texture of the yoghurt also changed; however, sample B (50% tomato juice) showed the best acceptance in respect to the sensory analysis of all the fortified samples. Hence, findings in this research indicated that enrichment of yoghurt with fresh tomato juice improved the nutritional indices of the yogurt.

Item Type: Article
Uncontrolled Keywords: fortification, lycopene, sensory analysis, antioxidant, yoghurt
Subjects: Q Science > QD Chemistry
Divisions: Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User: Dr. Ayotunde Olayinka Owolabi
Date Deposited: 26 Jun 2021 16:00
Last Modified: 26 Jun 2021 16:00

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