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

Megan Kuikman and Colleen O'Connor

Journal of Food Research, 2015, vol. 4, issue 5

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: Dairy; Production/Industries (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:ags:aesjfr:405304

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