Product Development of Gac Fruit Yoghurt

Abstract

The objectives of this research were to study the suitable supplementation of Gac fruit for Gac fruit yoghurt production (10%, 20% and 30%, w/v) and to study the qualitative test, physicochemical and microbiological qualities were investigated. For yoghurt production, the mixture of yoghurt were pasteurized at 80๐C for 5 min and then incubated at 43๐C until the pH reached 4.5. The sensorial results showed that all sample had the significant differences (p≤0.05). The optimal addition of Gac fruit into yoghurt was 20%, indicating by the highest liking scores with color 7.94±0.79, flavor 7.54±0.83, taste 7.88±0.82, texture 7.60±0.96 and overall acceptance 7.92±0.77. Consumers acceptively test revealed that this product was like highly. In this formula, amounts of total lactic acid bacteria were detected between 6.54 to 6.62 log CFU/g. Moreover, it was found that the product was composed of moisture, ash, protein, fat, fiber and carbohydrate for 78.10% 0.48% 1.75% 1.02% 0.97% 17.68%, respectively and provided energy around 86,9 kcal/100 g. For textural and color assessments of this optimal yoghurt found that the firmness was 77.50±5.19 g, adhesiveness was 246.50±19.63 g.mm, brightness (L*) was 79.41±0.88, reddish (a*) was15.40±0.27 and yellowish (b*) was 20.56±0.63