Журнал пищевой промышленности и технологий

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Physico-Chemical Properties of Soursop Yoghurt Preserved with African Cardamom and Turmeric

Stella Abiona, Gabriel Adegoke

Yoghurts are among the common dairy products consumed in Nigeria, but not much has been done on nondairy yoghurt source and this has attracted the present study. Yoghurts from both sources are highly susceptible to deterioration during storage. Natural preservatives are preferred to synthetic ones due to the latter hazardous to human health. This research was designed to evaluate potential of African cardamom and turmeric, local spices, in preservation of soursop yoghurt. Juice was produced from soursop fruit and processed into yoghurt using standard methods. Soursop yoghurt was preserved by adding equal proportion mixtures of aqueous extracts of African cardamom and turmeric at 1.0%, 1.5%, 2.0% and 2.5% concentration and control sample had no spice. The soursop yoghurt was analyzed for physic-chemical parameters for twelve weeks at refrigerated temperature. Data were analyzed using ANOVA at (p< 0.05). Soluble solids and pH decreased, while total titrable acidity increased at 2.0% and 2.5% concentration in the soursop yoghurt samples as storage period increased. Mixture of aqueous extracts of African cardamom and turmeric preserved refrigerated soursop yoghurt for eight weeks. Soursop yoghurt is a nondairy fermented food which deteriotes after long keeping, while African cardamom and turmeric have the ability to enhance nutritional content and preserve the soursop yoghurt.