Physicochemical and sensory properties of pawpaw (Carica papaya Linn) flavoured yoghurt

Flavoured yoghurts are widely produced by using synthetic flavourings in Cameroon.However, the addition of fruits to yoghurt will impart natural flavours as well ascontribute to the welfare of consumers by enhancing the nutritive and the functionalproperties of the yoghurt. This study was, therefore, aimed at evaluating thephysicochemical and sensory properties of pawpaw (Carica papaya L.) flavouredyoghurt. Yoghurt was produced with the incorporation of pawpaw puree at four levels:0% (P0 as control), 5% (P1), 10% (P2) and 15% (P3). The yoghurt samples weresubmitted to some physicochemical analysis (pH, titratable acidity, dry matter,moisture content, fat content, Solid-Non-Fat (SNF), sugar content and viscosity) ondays 0, 7, 14, and 21 of storage. The sensory characteristics assessed by an untrainedpanel of 30 members were: flavour, colour, taste and texture. The pH of P0 (5.01±0.04)and P3(4.99±0.04) and also the fat content of P0 (3.4±0.17%) were significantly(P≤0.05) higher compared to other samples. There was a reduction of fat content inyoghurt with an increase of pawpaw puree. Sugar content, SNF and viscosity ofyoghurt increased significantly (P≤0.05) with addition of pawpaw puree. Meanwhile,dry matter and titratable acidity were not significantly (P≥0.05) affected. The titratableacidity of yoghurt P0 and P3 significantly (P≤0.05) increased up to day seven of storagewhile pH was decreasing. From days 14 to 21, yoghurt P2 and yoghurts P2 and P3 didnot present significant (P≥0.05) decrease of titratable acidity and pH, respectively. Thefat content of P0 and P1, reduced significantly (P≤0.05) the first week and the secondweeks of storage, respectively, and then remained comparable (P≥0.05) to the end ofthe storage period. There was no significant (P≥0.05) difference in sensory propertiesof all the yoghurt treatments. In conclusion, the use of pawpaw to flavour yoghurt didnot negatively affect the yoghurt properties; therefore, pawpaw flavoured yoghurt canbe recommended for consumption.Keys words: Flavoured yoghurt, pawpaw puree, physicochemical properties, storage,sensory propertie

Preliminary study of the utilisation of coconut in yoghurt production

The possibility of using the coconut in yoghurt production was evaluated. Four types of yoghurt were made from the mixture of cow milk and coconut milk using the different percentage. The preliminary results show that the final product is delicious, has pleasant coconut flavour. The titratable acidity of yoghurt ranged from 75° T (type D) to 95° T (Type A). The consistency/viscosity of the product has gone up with increase of the percentage of coconut in the mixture. The coagulation time of yoghurt is about 5 hours. After the organoleptic appreciation, the preference was given to different types of yoghurt

Preliminary study of the utilisation of coconut in yoghurt production

The possibility of using the coconut in yoghurt production was evaluated. Four types of yoghurt were made from the mixture of cow milk and coconut milk using the different percentage. The preliminary results show that the final product is delicious, has pleasant coconut flavour. The titratable acidity of yoghurt ranged from 75° T (type D) to 95° T (Type A). The consistency/viscosity of the product has gone up with increase of the percentage of coconut in the mixture. The coagulation time of yoghurt is about 5 hours. After the organoleptic appreciation, the preference was given to different types of yoghurt. The Journal of Food Technology in Africa Volume 6 Number 1 (January-March 2001), pp. 11-1

Evaluation sensorielle du couscous de farine de manioc (Manihot esculenta, Crantz) substituée par celle de patate douce (Ipomoea batatas, Lam)

Consumer Acceptance of Cassava (Manihot esculenta, Crantz) flour's fufu substituted by Sweet Potato (Ipomoea batatas, Lam) Flour. This study investigated the consumer acceptance of fufu made by substituting cassava (Manihot esculenta, Crantz) flour with sweet potato (Ipomoea batatas, Lam) flour at the Food Technology and Post-harvest laboratory of IRAD in Bambui, Cameroon. Four samples of Fufu flour samples F0, F1, F2 and F3 obtained by substituting cassava flour with 0%, 20%, 40% and 50% potato flour respectively were compared. A panel of 30 persons (habitual consumers of Cassava fufu flour) carried out a sensory evaluation of the four samples and gave their level of appreciation with regards to taste, aroma, colour, and texture. The study showed that, the substitution of cassava flour with sweet potato flour had no effect on the aroma of the fufu. The sample containing 20% of sweet potato flour (F1) showed no significant difference in texture and aroma compared (p>0.05) to the control (F0). It was also considered as having the best taste (p<0.05) and was the sample preferred by the panelists. In conclusion, an increase in the proportion of sweet potato flour in the cassava flour had a negative influence on the colour, texture, taste and on the acceptance of the fufu

Optimization of ingredient and processing levels for the production of coconut yogurt using response surface methodology

In this study, response surface methodology (RSM) was employed to optimize the ingredient formulation and processing parameters of coconut milk yogurt production such as temperature, time, and amount of starter culture on the sensory evaluation responses. Besides, the physicochemical properties such as pH, titratable acidity, and viscosity of the yogurt were also analysed. The analyses show that the coconut yogurts have a pH from 4. 01 to 5. 79, acidity from 0. 461 to 2. 079 (%), and viscosity from 433 to 21,833 cp during the optimization process. From the analysis of variance, the R2 of all response variables is more than 0. 73 that indicates that a high proportion of variability was explained by the model. Based on the response surface 3D plot of the sensory evaluation, the optimum acceptability of the coconut yogurt processing parameter are at temperature of 37oC, 8 h of the fermentation duration, and 3%(w/w) of the starter culture

Participatory rural appraisal of dairy farms in the north west province of Cameroon

A Participatory Rural Appraisal (PRA) was conducted in dairy farms of the North West Province of Cameroon. The aim of the PRA was to have a better understanding of the prevailing dairy systems, identify problems, and set priorities for research and development that can contribute to improved systems of production. A multidisciplinary team of researchers and extension agents was constituted. It was made up of scientists of the following fields: cattle management, forage science, agro economy, veterinary, dairy technology, nutrition and extension. The research team visited farmers' groups and divided itself into subgroups for farm and village walks during which direct observations were also noted. The extension agent of the locality, key informants, gave additional information overlooked by farmers. Interviews were also carried out with other stakeholders of the dairy sector. The research team met the day following the visit to agree on a common report. Results show that five small scale dairy production systems are found in the region: transhumance, improved extensive, semi intensive, zero grazing and peri-urban. Agriculture is well integrated to dairying. Main constraints include in order of importance: poor marketing opportunities and long distances to market, limited grazing land and poor supplementation strategies, poor reproductive management and poor calving interval, inadequate knowledge in processing, hygiene and milk preservation, and limited health control. In market oriented farms, reproduction and feeding were the most important constraints. Main factors influencing dairy production are: milk collection, fresh milk price, consumer demand, genotype and management. These results suggest that much can be done to improve production by extending improved packages to dairy farmers

Effect of the Calving Season and Zootechnical Parameters on Milk Yield in the Western Highlands of Cameroon

Data on 275 lactations were collected and analyzed between 1981 and 1991 in Holstein and Jersey breeds and their crosses with Gudali and White Fulani zebus in the western highlands of Cameroon. The objective of the study was to evaluate the effect of the calving season, calving intervals and other zootechnical parameters on milk yield. The following results were obtained: - Milk yield of the Holstein (n = 73) and Jersey (n = 32), although lower than that obtained in their country of origin, was significantly higher than that of the genetic types studied, with the Holstein producing more milk than the Jersey (2508 ± 105 l in 291 ± 10 days vs 1818 ± 137 l in 251 ± 13 days, respectively); - In first generation crosses with the local zebu, the Holstein (n = 52) produced significantly more milk than the Jersey (n = 57). The Holstein x zebu Gudali produced more milk than the Jersey x White Fulani (1940 ±109 l in 270 ± 10 days vs 1550 ± 106 l in 257 ± 10 days, respectively). Milk yield of 3/4 Jersey crossbreds (n = 61) was higher (1774 ± 117 l in 250 ± 11 days); - While the calving year and lactation number significantly affected milk yield, the calving season did not. Investigations on financial profitability and milk composition should be carried out for concrete recommendations