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