Physicochemical and sensory properties of pawpaw (Carica papaya Linn) flavoured yoghurt

  • MA Njoya
  • CW Nain
  • PY Mahbou
  • SD Mendi
  • H Imele
Keywords: Flavoured yoghurt, pawpaw puree, physicochemical properties, storage, sensory properties


Flavoured yoghurts are widely produced by using synthetic flavourings in Cameroon.
However, the addition of fruits to yoghurt will impart natural flavours as well as
contribute to the welfare of consumers by enhancing the nutritive and the functional
properties of the yoghurt. This study was, therefore, aimed at evaluating the
physicochemical and sensory properties of pawpaw (Carica papaya L.) flavoured
yoghurt. Yoghurt was produced with the incorporation of pawpaw puree at four levels:
0% (P0 as control), 5% (P1), 10% (P2) and 15% (P3). The yoghurt samples were
submitted to some physicochemical analysis (pH, titratable acidity, dry matter,
moisture content, fat content, Solid-Non-Fat (SNF), sugar content and viscosity) on
days 0, 7, 14, and 21 of storage. The sensory characteristics assessed by an untrained
panel of 30 members were: flavour, colour, taste and texture. The pH of P0 (5.01±0.04)
and P3(4.99±0.04) and also the fat content of P0 (3.4±0.17%) were significantly
(P≤0.05) higher compared to other samples. There was a reduction of fat content in
yoghurt with an increase of pawpaw puree. Sugar content, SNF and viscosity of
yoghurt increased significantly (P≤0.05) with addition of pawpaw puree. Meanwhile,
dry matter and titratable acidity were not significantly (P≥0.05) affected. The titratable
acidity of yoghurt P0 and P3 significantly (P≤0.05) increased up to day seven of storage
while pH was decreasing. From days 14 to 21, yoghurt P2 and yoghurts P2 and P3 did
not present significant (P≥0.05) decrease of titratable acidity and pH, respectively. The
fat content of P0 and P1, reduced significantly (P≤0.05) the first week and the second
weeks of storage, respectively, and then remained comparable (P≥0.05) to the end of
the storage period. There was no significant (P≥0.05) difference in sensory properties
of all the yoghurt treatments. In conclusion, the use of pawpaw to flavour yoghurt did
not negatively affect the yoghurt properties; therefore, pawpaw flavoured yoghurt can
be recommended for consumption.

Keys words: Flavoured yoghurt, pawpaw puree, physicochemical properties, storage,
sensory properties


Journal Identifiers

eISSN: 1684-5374
print ISSN: 1684-5358