TY  - JOUR
T1  - Effects of Adding Cocoa (<I>Theobroma cacao</I> L.) Pulp Nectar to Stirred Yoghurts on Physicochemical and Sensory Properties
AU - , Naailah Ali AU - , Neela Badrie AU - , Darin Sukha 
JO  - Journal of Food Technology
VL  - 6
IS  - 2
SP  - 51
EP  - 56
PY  - 2008
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2008.51.56
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2008.51.56
KW  - Theobroma cacao L.
KW  -cocoa pulp nectar
KW  -stirred yoghurt
KW  -physicochemical
KW  -hedonic scores
KW  -nutritional analysis
AB  - Cocoa (<I>Theobroma cacao</I> L.) comprise of a fruit ‘pod` which contains seeds embedded in mucilaginous pulp. In this first study, the objectives were to investigate the effects of adding cocoa pulp nectar (0, 15 and 30% v/v) to stirred yoghurts on their physicochemical and sensory properties. The Total Soluble Solids (TSS) of  cocoa pulp  was increased  from 5- 40°Brix  with  sucrose, processed at 80°C  for 30 min, addition of 0.25% xanthan gum and further processed at 90°C for 3 min. Focus group guided product development in the selection of yoghurt with desirable level of cocoa pulp nectar. The addition of cocoa pulp nectar to yoghurt increased (p< 0.01) TSS, lowered consistency (p< 0.05) and Total Titratable Acidity (TTA) as % lactic acid (p< 0.01). Yoghurt  with  30% cocoa pulp nectar had 21°Brix, consistency 8.0 cm/30 sec, pH 4.38 and 0.17 g/100 g lactic acid. This yoghurt was liked very much to extremely for flavour and overall acceptability. On storage at 4°C for 4 weeks, the yoghurt became less viscous, more acidic, darker, less chromatic and more yellowish-green. A 225 g serving of yoghurt was fat-free, good source of protein, K and P and excellent Ca.
ER  -