Physicochemical, antioxidants and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree.
No Thumbnail Available
Date
2023
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Food Production, Processing and Nutririon (FPPN)
Abstract
This study was targeted towards evaluating the outcome of partially substituting sugar with soursop puree at differ ent proportions, varying pasteurization temperatures, storage durations and with the application of sodium benzoate
and potassium sorbate as chemical preservatives on physiochemical, antioxidant and microbial qualities of yoghurt.
There was a strong correlation (R2= 0.7, Adjusted R2= 0.65) between the syneresis and the water-holding capacity
of the yoghurt as the substitution increased. At 50% soursop puree substitution in the yoghurt production, DPPH
radical scavenging activity, total phenolic content, vitamin C, carbohydrate, protein, and ash contents increased to
34.40%, 1.25 mg GAE/L, 58.50 mg/100 g, 29.26, 4.02 and 0.69%, respectively. Storage duration does not have a signifi cant influence on the proximate composition of the yoghurt samples. However, the vitamin C content of the yoghurt
decreased when the pasteurization temperature was more than 80 °C. The growth of lactic acid bacteria ranged
between 2.9 × 105 and 2.16 × 106CFU/ml. The use of sodium benzoate inhibited yeast growth more than potassium
sorbate while soursop substitution inhibited the growth of mould from 1.0 × 106CFU/ml to 3.05 × 105
CFU/ml than the preservatives. Coliform was absent in all the yoghurt samples with or without preservatives. This information would be valuable in yoghurt development and quality control.
Description
Keywords
Yoghurt, Antioxidant, Preservatives, Microbial, Soursop puree
Citation
Sanusi, M.S., *Sunmonu, M.O*. Alaka, A., Raji, A.O., Abdulazeez, A., Joshua, V.A. & Adeyemi, I.A. (2023). Physicochemical, antioxidants and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree. Food Production, Processing and Nutririon (FPPN). 13 (5) 1; Published by Springer nature affiliated with Jiangsu Academy of Agricultural Sciences . https://fppn.biomedcentral.com/articles