Rheological Properties and Sensory Qualities of Yoghurt Stabilized with BaobabPulp

摘要

Milk samples were processed with the addition of different stabilizers like cassava starch, CMC at the same concentrations and baobab pulp at varied concentrations. The samples were evaluated for their chemical composition, rheological properties, syneresis susceptibility and sensory qualities. Chemical analysis of the samples was carried out for a period of 14 days storage. Varying proportions and length of storage significantly (p< 0.05) affected the chemical composition and syneresis susceptibility while concentrations and varying temperatures affected the rheological properties.The objectives of the study were to evaluate the rheological properties and sensory qualities of the yoghurt produced using baobab pulp as an alternative stabilizer and to evaluate their sensory attributes. Milk solutions were inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus starter cultures and different stabilizers like cassava starch, CMC were added at 0.5% ratio ; baobab pulp was added at different ratios to establish an acceptable concentration for further use and a control sample was also prepared. The proximate, physico-chemical and syneresis of the yoghurt samples were analyzed at 0,7 and 14 days intervals. The physicochemical and proximate properties of the samples were significantly different (p<0.05) during the storageperiods. Rheological evaluation showed that apparent viscosity of all samples decreased with increasing shear rate.