Impact of Spay-dried Banana Powder Incorporation and Incubation Duration on Sensory Attributes of Yoghurt

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dc.contributor.authorAdepoju, Abiola Lydia
dc.date.accessioned2026-03-27T14:47:55Z
dc.date.available2026-03-27T14:47:55Z
dc.date.issued2025-05
dc.description.abstractBanana 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.
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/123456789/17126
dc.language.isoen
dc.publisherFaculty of Engineering and Technology, LAUTECH, Ogbomoso, Nigeria
dc.subjectBanana powder
dc.subjectYoghurt
dc.subjectSensory Evaluation
dc.subjectIncubation Duration
dc.subjectFunctional Ingredient
dc.titleImpact of Spay-dried Banana Powder Incorporation and Incubation Duration on Sensory Attributes of Yoghurt

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