Abstract: Stirred yoghurts incorporating with soursop juice (SJ) and soursop nectar (SN) were studied; both were added into yoghurt formulations, before and after incubation, respectively. All other ingredients and processing conditions were kept constant, and stirred yoghurt without soursop considered as the controller (CY). Result showed the physicochemical properties of two formulations complied with the Sri Lankan Standards (SLS) for fermented milk products. Highest pH (4.8) and lowest titratable acidity (0.62±0.01%) were observed in SJ incorporated yoghurt (SJY) series; shown nearly two times high protein (7.67±0.35%) content with compare to CY (4.34±0.01). SN (15%) added yoghurt (SNY) acquired the highest sensory acceptance. Highest DPPH radical scavenging percentage was observed in SJY (85.53±0.27% to 13.87±0.93%) followed by SNY (71.96±0.31% to 4.13±0.00%) while CY had shown 17.92%±0.21% to 0.44±0.04% as least value. The Coliform and E-coli counts complied with the requirements of SLS though Yeast and Mold counts were slightly higher. It is concluded that SN and SJ incorporated yoghurts have shown desirable sensory properties along with enhanced physicochemical and antioxidant properties.
Keywords: Properties, Soursop, SLS, Stirred yoghurt.
Title: Enhancing the Physiochemical and Antioxidant Properties of Stirred Yoghurt by Incorporating Soursop (Annona Muricata)
Author: P.G. Imanthika Dias, M.C. Niroshan Jayasooriya
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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