Dietary fibre enriched food is gaining more popularity due to their numerous health benefits.
In this study, papaya peel powder was prepared as a source of dietary fibre to be fortified
in yogurt at different concentrations (1.5 and 3.0 % w/w). Papaya peel was dried at three
different temperatures (45, 55 and 65oC) and the results showed that drying at temperature
of 55 and 65oC was able to retain higher total dietary fibre content of 40.21 and 48.00 g/100
g, respectively, and was used for enrichment in yogurt. The quality characteristics in terms
of viscosity, pH and colour (L*, a*, b*, chroma, hue angle and total colour difference) of
stirred yogurt added with papaya peel powder stored at 4oC was investigated weekly up
to 21 days. Sensory evaluation (9-point hedonic scale) was also conducted for the yogurt
samples prepared. Results showed the viscosity of yogurt was higher when the amount of
papaya peel powder added was increased. It also showed an increasing trend during 21 days
of storage. The pH values of the samples
prepared had no significant difference (P
> 0.05) as the concentration of powder
was raised. However, a notable reduction
in pH was observed after storage. Colour
parameters were also significantly affected
(P < 0.05) by the addition of powder, with
fortified samples exhibiting darker (lower
L* value) and more yellowish (higher b*
value) colour than the control sample. Nonetheless, the parameters remained
unchanged during storage of 21 days.
Sensory results revealed that the stirred
yogurt with 1.5% concentration of papaya
peel powder dried at 55oC received the
highest sensory scores among other samples. |
