Production and quality evaluation of flavoured yoghurts using carrot, pineapple, and spiced yoghurts using ginger and pepper fruit

Abstract

Production and quality evaluation of plain yoghurt, spiced yoghurt (pepper fruit, ginger) and flavoured yoghurt (carrot and pineapple) were carried out being proximate composition, mineral analysis, microbiological analysis, organoleptic evaluation and statistical analysis. Results show significant (p<0.05) nutritional enhancement of the plain yoghurt by the addition of spices and flavourings. The mineral content of the plain yoghurt were likewise increased. Organoleptically, the spiced and flavoured yoghurts were all acceptable by consumers but pepper fruit spiced yoghurt was the most preferred in terms of general acceptability. Key words: Yoghurt, pepper fruit, carrot and pineapple.