Physicochemical, nutritional and sensory quality of stirred 'dwarf' golden apple (Spondias cytherea Sonn) yoghurts.

摘要

The dwarf golden apple (Spondias cytherea Sonn) is an exotic fruit which is mainly consumed in its fresh form but could be processed. In this study, physicochemical and sensory properties of stirred dwarf golden apple yoghurts were investigated. Yoghurts, made from UHT full cream milk, were refrigerated at 4degC before incorporation of golden apple nectar at levels of addition of 0 (control), 5, 10 or 15% (v/v). Sensory panellists preferred yoghurts with 15 and 20% golden apple nectar to the control yoghurts (P < 0.01). The appearance and body attributes differed (P < 0.01) between control, 15 and 20% nectar yoghurts. Overall sensory quality of the yoghurts with 15 and 20% nectar was rated as very good or excellent. During storage at 4degC for 4 wk, there were changes in pH value, lactic acid content, consistency, colour and counts of lactic acid bacteria, yeasts and other fungi. By wk 4 of storage, yoghurts developed a buttery smell and were less dark and yellow. Analysis of the nutritional quality of the golden apple yoghurts showed that they were a good source of phosphorous and protein.