Quality characteristics and sensory profile of stirred yogurt enriched with papaya peel powder

Mohammad Fikry, . and Yus Aniza Yusof, . and Manzoor Sama, . and Chin Nyuk Ling, . and Intan Syafinaz Mohamed Amin Tawakkal, . and Lee Sin Chang, . Quality characteristics and sensory profile of stirred yogurt enriched with papaya peel powder. pp. 519-533. ISSN 1511-3701

Dietary fibre enriched food is gaining more popularity due to their numerous health benefits. In this study papaya peel powder was prepared as a source of dietary fibre to be fortified in yogurt at different concentrations (1.5 and 3.0 w/w). Papaya peel was dried at three different temperatures (45 55 and 65C) and the results showed that drying at temperature of 55 and 65C was able to retain higher total dietary fibre content of 40.21 and 48.00 g/100g respectively and was used for enrichment in yogurt. The quality characteristics in terms of viscosity pH and colour (L a b chroma hue angle and total colour difference) of stirred yogurt added with papaya peel powder stored at 4C was investigated weekly up to 21 days. Sensory evaluation (9-point hedonic scale) was also conducted for the yogurt samples prepared. Results showed the viscosity of yogurt was higher when the amount of papaya peel powder added was increased. It also showed an increasing trend during 21 days of storage. The pH values of the samples prepared had no significant difference (P 0.05) as the concentration of powder was raised. However a notable reduction in pH was observed after storage. Colour parameters were also significantly affected (P 0.05) by the addition of powder with fortified samples exhibiting darker (lower L value) and more yellowish (higher b value) colour than the control sample. Nonetheless the parameters remained unchanged during storage of 21 days. Sensory results revealed that the stirred yogurt with 1.5 concentration of papaya peel powder dried at 55C received the highest sensory scores among other samples.

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Abstract

Dietary fibre enriched food is gaining more popularity due to their numerous health benefits. In this study papaya peel powder was prepared as a source of dietary fibre to be fortified in yogurt at different concentrations (1.5 and 3.0 w/w). Papaya peel was dried at three different temperatures (45 55 and 65C) and the results showed that drying at temperature of 55 and 65C was able to retain higher total dietary fibre content of 40.21 and 48.00 g/100g respectively and was used for enrichment in yogurt. The quality characteristics in terms of viscosity pH and colour (L a b chroma hue angle and total colour difference) of stirred yogurt added with papaya peel powder stored at 4C was investigated weekly up to 21 days. Sensory evaluation (9-point hedonic scale) was also conducted for the yogurt samples prepared. Results showed the viscosity of yogurt was higher when the amount of papaya peel powder added was increased. It also showed an increasing trend during 21 days of storage. The pH values of the samples prepared had no significant difference (P 0.05) as the concentration of powder was raised. However a notable reduction in pH was observed after storage. Colour parameters were also significantly affected (P 0.05) by the addition of powder with fortified samples exhibiting darker (lower L value) and more yellowish (higher b value) colour than the control sample. Nonetheless the parameters remained unchanged during storage of 21 days. Sensory results revealed that the stirred yogurt with 1.5 concentration of papaya peel powder dried at 55C received the highest sensory scores among other samples.

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Item Type:	Article
AGROVOC Term:	Papayas
AGROVOC Term:	Pawpaw (carica papaya)
AGROVOC Term:	Peel
AGROVOC Term:	Drying
AGROVOC Term:	Temperature
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Dairy products
AGROVOC Term:	Viscosity
AGROVOC Term:	Food enrichment
AGROVOC Term:	Acidity
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8149

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