Physicochemical, antioxidants and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree.

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dc.contributor.authorSunmonu, Musliu Olushola
dc.date.accessioned2023-05-10T14:27:52Z
dc.date.available2023-05-10T14:27:52Z
dc.date.issued2023
dc.description.abstractThis 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.en_US
dc.description.sponsorshipDepartment of Food engineering, University of Ilorinen_US
dc.identifier.citationSanusi, 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/articlesen_US
dc.identifier.urihttps://fppn.biomedcentral.com/articles
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/10007
dc.publisherFood Production, Processing and Nutririon (FPPN)en_US
dc.relation.ispartofseries13 (5);1
dc.subjectYoghurt, Antioxidant, Preservatives, Microbial, Soursop pureeen_US
dc.titlePhysicochemical, antioxidants and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree.en_US
dc.typeArticleen_US

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