Impact of Spay-dried Banana Powder Incorporation and Incubation Duration on Sensory Attributes of Yoghurt
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Date
2025-05
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Faculty of Engineering and Technology, LAUTECH, Ogbomoso, Nigeria
Abstract
Banana is a widely consumed fruit known for its natural sweetness, rich aroma, and functional properties. Incorporating banana-derived ingredients into dairy products like yoghurt can enhance sensory quality while offering potential health
benefits. This study investigates the effect of spray-dried banana powder incorporation (0%, 20%, 25%, 30%) and incubation time (4h, 6h) on the sensory attributes of yoghurt, including appearance, aroma, taste, texture, and overall
acceptability. Sensory evaluation, conducted using semi-trained panelists, revealed that banana powder significantly enhanced all sensory parameters compared to control samples (0% banana). The best-rated formulations, A2 (20% banana, 6h) and C2 (30% banana, 6h), exhibited improved flavour balance, a creamy texture, and high overall acceptability. In contrast, yoghurts without banana powder (D1, D2) had the lowest scores, likely due to their higher acidity and lack of fruit-based sweetness. A longer incubation time (6h) further improved taste and aroma retention, possibly due to increased fermentation-derived volatile compounds. Additionally, banana powder contributed to enhanced thickness and viscosity due to its fiber and pectin content, improving texture. These findings suggest that banana powder at 20–30% with a 6-hour
incubation period enhances yoghurt's sensory quality, making it a promising functional ingredient for dairy products.
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Keywords
Banana powder, Yoghurt, Sensory Evaluation, Incubation Duration, Functional Ingredient