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Lee, S.M., Chen J. Survival of Escherichia coli O157:H7 in set yogurt as influenced by the production of an exopolysaccharide, colanic acid. Journal of Food Protection, 67(2), 2004, 252-255.

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Article

Physico-Chemical, Microbial and Organoleptic Properties of Yoghurt Fortified with Tomato Juice

1Department of Industrial Chemistry, Covenant University, Km 10, Idiroko Road, Canaanland, Ota, Nigeria

2Department of Biochemistry, Covenant University, Km 10, Idiroko Road, Canaanland, Ota, Nigeria

3Department of Agriculture Economics and Extension, Landmark University, Omu Aran


Journal of Food and Nutrition Research. 2019, Vol. 7 No. 11, 810-814
DOI: 10.12691/jfnr-7-11-9
Copyright © 2019 Science and Education Publishing

Cite this paper:
Olabisi Theresa Ademosun, Kolawole Oluseyi Ajanaku, Abiodun Humphrey Adebayo, Mary Omolara Oloyede, Daniel Uche Okere, Anuoluwa Abimbola Akinsiku, Samuel Oluwakayode Ajayi, Christianah Oluwatoyin Ajanaku, Titilope Modupe Dokunmu, Ayotunde Olayinka Owolabi. Physico-Chemical, Microbial and Organoleptic Properties of Yoghurt Fortified with Tomato Juice. Journal of Food and Nutrition Research. 2019; 7(11):810-814. doi: 10.12691/jfnr-7-11-9.

Correspondence to: Olabisi  Theresa Ademosun, Department of Industrial Chemistry, Covenant University, Km 10, Idiroko Road, Canaanland, Ota, Nigeria. Email: olabisi.ademosun@covenantuniversity.edu.ng

Abstract

The world is currently trending towards the discovery of foods that can also serve as nutraceuticals which are highly beneficial to human health. Fortification of yoghurt with fresh tomato juice has shown to incorporate lycopene into the yoghurt, which in turn, increased the nutritional benefit of the yoghurt. Tomato juice was added as increasing levels of 0, 50, 100, 150 and 200 w/w% to plain yoghurt. Ash, carbohydrate, moisture pH, viscosity and lycopene content were all analyzed using standard methods. Results showed that ash and carbohydrate content of the yoghurt improved in direct proportion with fortification. Lycopene content also increased (1.50- 9.24 mg/kg) as enrichment with fresh tomato juice increased. Viscosity reduced drastically as fortification increased, colour and texture of the yoghurt also changed; however, sample B (50% tomato juice) showed the best acceptance in respect to the sensory analysis of all the fortified samples. Hence, findings in this research indicated that enrichment of yoghurt with fresh tomato juice improved the nutritional indices of the yogurt.

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