Effect of ginger extract on the physicochemical and sensory properties of yoghurt
International Journal of Development Research
Effect of ginger extract on the physicochemical and sensory properties of yoghurt
Received 28th February, 2018; Received in revised form 10th March, 2018; Accepted 27th April, 2018; Published online 31st May, 2018
Copyright © 2018, Njoya Moyouwou Amadou et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The aim of this study was to evaluate the effect of ginger extracts on the physicochemical and sensory properties of yoghurt. Six ginger extracts were obtained by decoction, maceration at room temperature and at refrigerated conditions (4- 6°C) of ginger paste and powder.Yoghurt were obtained by adding each extract at0%, 5%, 10% and 15% (V/V).Physicochemical properties of yoghurt samples (pH, titratable acidity, dry matter, ash, fat, and non-fat solid) were determined at day 0. The pH and titratable acidity were also evaluated during 30 days of storage at refrigerated conditions at 5 days’ intervals. The sensory attributes assessed were colour, odour, taste, texture and overall acceptability. From the results,ginger extractsdid not affectthe pH of yoghurt but decreased the titratable acidity, dry matter, fat, non-fat solid (NFS) and ash at high concentrations. Ginger extracts did not also affect the titratable acidity and the pH of yoghurt during storage. Addition of ginger extract at levels higher that 5% led to the reduction of the level of appreciation of yoghurt by the panellist but at 5%, no effect was observed. Spicing the yoghurt with 5% of ginger extract during its manufacturing could therefore be recommended for human consumption.
