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

Journal article


Kuikman, Megan and O'Connor, Colleen. (2015). Sensory Evaluation of Moringa-Probiotic Yogurt Containing Banana, Sweet Potato or Avocado. Journal of Food Research. 4(5), pp. 165-171. https://doi.org/10.5539/jfr.v4n5p165
AuthorsKuikman, Megan and O'Connor, Colleen
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.

KeywordsLactobacillus rhamnosus GR-1; Moringa oleifera; probiotic; consumer test; yogurt; Tanzania
Year01 Jan 2015
JournalJournal of Food Research
Journal citation4 (5), pp. 165-171
PublisherCanadian Center of Science and Education
ISSN1927-0887
Digital Object Identifier (DOI)https://doi.org/10.5539/jfr.v4n5p165
Web address (URL)https://www.ccsenet.org/journal/index.php/jfr/article/view/48531
Open accessPublished as ‘gold’ (paid) open access
Research or scholarlyResearch
Page range165-171
Publisher's version
License
File Access Level
Open
Output statusPublished
Publication dates
Online21 Sep 2015
Publication process dates
Accepted25 Aug 2015
Deposited21 May 2024
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Copyright for this article is retained by the author(s), with first publication rights granted to the journal.

This is an open-access article distributed under the terms and conditions of the Creative Commons Attribution
license (http://creativecommons.org/licenses/by/3.0/).

Place of publicationCanada
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