Sensory Evaluation of Locally-grown Fruit Purees and Inulin Fibre on Probiotic Yogurt in Mwanza, Tanzania and the Microbial Analysis of Probiotic Yogurt Fortified with Moringa oleifera

Journal of Health, Population and Nutrition (JHPN)

Morgan, Kathryn¹  Hekmat, Sharareh¹  Gough, Robert¹  Soltani, Mohammad¹ 

关键词: Avocado;    Inulin;    Moringa oleifera;    Probiotic yogurt;    Sensory evaluation;    Tanzania;   

DOI  :  10.3329/jhpn.v33i1.3195

来源: International Centre for Diarrheal Disease Research, Bangladesh (ICDDR,B)

【 摘 要 】

The purpose of this study was to establish new food products that increase the nutritional value and healthbenefits of the probiotic yogurt currently used in the Western Heads East (WHE) Project in Mwanza, Tanzania.The probiotic yogurt has established health benefits, and product development through fortificationmust not adversely affect the acceptability of yogurt or the viability of the probiotics. Both sensory testingand microbial analysis testing were conducted. The products tested were yogurt fortified with locally-grownfruit purees with inulin and Moringa oleifera. The results of the sensory evaluation showed that all yogurtswere not rated significantly different from the control, except for appearance. The avocado puree withoutinulin rated significantly lower in all categories. The microbial analysis showed that Moringa oleifera did notnegatively affect the growth of Lactobacillus rhamnosus GR-1 in MRS, milk or yogurt, although a significantdecrease was found after 5 weeks of storage at 4 oC. Key words: Avocado; Inulin; Moringa oleifera; Probiotic yogurt; Sensory evaluation; Tanzania

【 授权许可】

Unknown