Maria Alexandra S. Aguirre | Rocelyn A. Diego | Samantha Jan D. Marave | Darla L. Valderrama | Adorita C. De Jose
This study was conducted to develop a flavored yoghurt using papaya (Carica papaya L.) and evaluate its physical, chemical, and microbiological qualities and sensory acceptance. Yoghurt is known for its benefits in digestion because of the bacterial cultures like Lactobacillus bulgaricus and Streptococcus thermophillus, which were used in this study. Papaya yoghurt was made with different proportions of the extract: 10%, 15% and 20%. Papaya-flavored yoghurt and plain samples (no extract added) were analyzed for physico-chemical and microbial quality, and sensorial acceptance using a 9-point hedonic scale. The packaging of the finished product was also discussed. The sensory evaluation showed that the added papaya extract improved the sensory and nutritional property of the yoghurt compared to the control. It showed statistical difference in flavor, taste and odor but showed no statistical difference in color and overall acceptability of the samples. The flavored yoghurt with 20% of papaya extract was the most preferred than other formulations. The fat reduced in value (2.8 g/100mL) when the papaya extract was incorporated together with the protein (3.3 g/100mL) and ash (0.91 g/100mL). While the carbohydrates increased in the experimental (9 g/100mL) due to higher sugar than in milk alone, it added on the nutrient content of the yoghurt. The microbiological requirement of all the yoghurt samples falls within the acceptable standards. The required lactic acid bacteria count was reached. It survived more in the experimental (1.5x106 ) compared to plain yoghurt (1.1x106 ). This study confirms that the production of papaya yoghurt is acceptable to the consumer.
ISSN 2244-632X (Online)
ISSN 2244-6362 (Print)
Philippine E-Journals
