Sensory Evaluation of Moringa- Probiotic Yogurt Containing Banana, Sweet Potato or Avocado

Megan Kuikman, Colleen P. O'Connor

Abstract


This study evaluated the effects of adding selected fruits and vegetables local to Mwanza, Tanzania on the sensory qualities of probiotic yogurt supplemented with Moringa oleifera, a local tree with a high micronutrient and protein content. A total of five samples were evaluated: 1) Probiotic yogurt (control), 2) Moringa probiotic yogurt, 3) Moringa-banana probiotic yogurt, 4) Moringa-sweet potato probiotic yogurt, and 5) Moringa- avocado probiotic yogurt. Consumers (n= 37) rated the five different samples on a 9-point hedonic scale for four sensory characteristics (flavour, appearance, texture and overall quality). The control sample and the Moringa-banana sample had significantly higher ratings (p<0.05) than the Moringa sample for appearance, flavour, texture and overall quality. The Moringa-banana sample was not found to be significantly different than the control sample for all sensory characteristics (p>0.05). Overall, the addition of banana to Moringa probiotic yogurt resulted in a product with comparable sensory qualities to probiotic yogurt alone.

Keywords


Lactobacillus rhamnosus GR-1; Moringa oleifera; probiotic; sensory evaluation; yogurt

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DOI: http://dx.doi.org/10.5539/jfr.v4n5p165

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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