Advanced Research Journal of Microbiology (ARJM) ISSN 1718-3499, Vol. 7 (1), pp. 338-344, December, 2021. © Advanced Scholars Journals

Full Length Research Paper

Microbiological analysis of flavoured yoghurts

Obukokwo Ejieta, Okuwhere Micheal and Omanudowo F. E.

Department of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, Imo State University, Owerri, Nigeria.

*Corresponding author. E-mail: [email protected]

Accepted 10 January 2017

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