Studies on the physicochemical and sensory characteristics of goats milk dadih incorporated with tropical- fruit purees

Chye S. J., . and Ahmad R., . and Noor Aziah A. A., . Studies on the physicochemical and sensory characteristics of goats milk dadih incorporated with tropical- fruit purees. pp. 1387-1392. ISSN 2231-7546

This study was carried out to improve the nutritional value of goats milk dadih by the addition of tropical- fruit purees namely jackfruit (Artocarpus heterophyllus Lam.) pineapple (Ananas comosus) and papaya (Carica papaya). Dadih with added fruits were compared with the control (without fruit puree) for physical chemical and sensory attributes. The texture properties of the tropical- fruit dadih were significantly different (p 0.05) from the control. Control dadih showed highest values for lightness and hue (p 0.05) as compared to tropical- fruit dadih. The addition of tropical- fruit purees significantly increased (p 0.05) the moisture protein ash and vitamin C contents of the fruit added dadih. There were no significant differences (p 0.05) in the fat carbohydrate energy and total soluble solid contents. Sensory evaluations using a hedonic test showed that all dadih were acceptable. Overall syneresis of the dadih increased with decreasing pH throughout storage at 4 C.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(04)%202012/13%20I...

Abstract

This study was carried out to improve the nutritional value of goats milk dadih by the addition of tropical- fruit purees namely jackfruit (Artocarpus heterophyllus Lam.) pineapple (Ananas comosus) and papaya (Carica papaya). Dadih with added fruits were compared with the control (without fruit puree) for physical chemical and sensory attributes. The texture properties of the tropical- fruit dadih were significantly different (p 0.05) from the control. Control dadih showed highest values for lightness and hue (p 0.05) as compared to tropical- fruit dadih. The addition of tropical- fruit purees significantly increased (p 0.05) the moisture protein ash and vitamin C contents of the fruit added dadih. There were no significant differences (p 0.05) in the fat carbohydrate energy and total soluble solid contents. Sensory evaluations using a hedonic test showed that all dadih were acceptable. Overall syneresis of the dadih increased with decreasing pH throughout storage at 4 C.

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Item Type:	Article
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Goat milk
AGROVOC Term:	Tropical fruits
AGROVOC Term:	Fruit purees
AGROVOC Term:	Nutrition
AGROVOC Term:	Nutritional value
AGROVOC Term:	Goats
AGROVOC Term:	Milk
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22220

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