Screening of flavoring agents for use in room temperature incubated yoghurt
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In this study, RTY was prepared using a starter culture that was obtained from a small volume of a commercial yoghurt sample. Another sample incubated at 43°C was used as a control. The yoghurt samples were characterized basing on proximate composition, water holding capacity, synerisis and also subjected the differently flavored yoghurt samples to sensory evaluation using a panel of 20 people so as to screen for the suitability of the different flavors. STY which was used as a control took a shorter time to form (4-5) and contained higher protein content (2.88%), fat (3.48%), moisture (83.16%) and water holding capacity (42.64%) as compared to (2.26%), (2,7%), (81.44%) and (38.33%) respectively as contained in RTY which took quite a long time of about (8-12 hours to form. However, RTY showed higher carbohydrate (6.7%) and susceptibility to synerisis (69.92%) as compared to the STY (4.66%) and (58.59%) respectively. The fresh milk flavor showed the highest improvement on the appearance, flavor and overall acceptability of the yoghurt according to the panel and it emerged as the best flavor followed by cloud flavor, the plain sample and lastly the mango flavor.