World Journal of
Pharmaceutical and Life Sciences

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Pharmaceutical and Life Sciences
An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)
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Mohammed Abdallah Musa*


This study was conducted to enhance and evaluate the physicochemical and sensory characteristics of yoghurt flavoured with mango fruit during the storage period. Yoghurt was manufactured from sheep milk with the addition of 15% (w/v) mango fruit (juice), Gum Arabic (0.35% w/v) and starter culture (3% w/v of 1:1 combination of Streptococcus thermophilus and Lactobacillus bulgaricus), in addition to the control sample and stored at 4.4°C for 10 days. Physicochemical (fat, protein, total solids, solids-non-fat, ash and acidity) and sensory characteristics (colour, flavour, consistency and overall acceptability) were determined at 1, 3, 7 and 10-day intervals. The results showed that fat, ash and acidity were significantly (P<0.001) higher in control sample (4.29%, 0.73% and 1.11% respecticely), while total solids and solids-non-fat contents were significantly (P<0.001) higher in yoghurt made with mango fruit juice (19.78% and 16.51% respectively), and the protein content was not significantly affected. During the storage period, the protein (P<0.05) and ash (P<0.001) contents significantly decreased towards the end, while acidity significantly (P<0.05) increased. Fat, total solids and solids-non-fat contents showed a non-signifcant irregular pattern during the storage period. Sensory evaluation showed that the taste significantly (P<0.001) scored best in control sample (2.74), while flavour (P<0.01) and overall acceptability (P<0.001) scored best in yoghurt made with mango juice (2.73 and 3.73 respectively). No signficant variation was found in colour and consistency between the treatments. Towards the end of storage period, the colour significantly (P<0.05) deteriorated, while consistency and overall acceptability (P<0.05) improved, and the taste and falvour were not affected.

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