A study was conducted to evaluate the quality of yoghurt produced from cow’s milk and some tropical fruits such as lemon, grape, pawpaw, orange and synthetic pineapple as flavourants. The milk (18L) was clarified, homogenised, pasteurized at 800C for 3minutes and then cooled to 420C and inoculated. The inoculated milk was divided into six treatments; reconstituted synthetic pineapple flavour, fruit juices; grape, lemon, orange, pawpaw and plain. The flavourants were added at 200 ml/ litre of the inoculated milk. Each yoghurt was replicated thrice and incubated for 14hrs at 430C. Product was then refrigerated for 14days and the physico-chemical and rheological qualities of the samples were analyzed and determined at different storage days (1, 7 and 14). The completely randomized design in a 4x3 factorial arrangement was adopted. The results obtained showed that water holding capacity (WHC) was highest (42.69%) at the 7th day, highest viscosity (68144.28mPa/s) and syneresis (38.58%) were recorded at day 1. Treatment effect revealed that grape yoghurt had the highest WHC (46.21%), viscosity (97053.89 mPa/s) and least syneresis (11.87%). Treatment and storage effects showed that grape yoghurt at day 7 had the highest (52.17%) WHC, viscosity (98540.33mPas/) at day 1and least syneresis (0.23 %) at day 14. The highest moisture (85.11%), ash (1.52%), fat (2.43%), protein (7.90%) and carbohydrate (11.86%) contents were observed in orange, lemon, plain, orange and grape yoghurts respectively. The pH, lactic acid, vitamin C, cholesterol values decreased as storage days increased. Orange yoghurt had higher concentration of Lactic acid and vitamin C concentrations. At days 7 and 14 of storage, the synthetic pineapple flavoured yoghurt was most acceptable. Conclusively, the nutritional qualities of yoghurt could be enhanced using tropical fruits, however, yoghurt should not be stored beyond 7days in order to sustain the nutrient value.
Bovine milk, fermented milk, natural flavourants, physico-chemical, sensory attributes, synthetic flavourants
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