Sensory properties and consumer acceptance of a stirred-type yoghurt produced from baobab (Adansonia digitata) pulp during refrigerated storage

Abstract

The baobab (Adansonia digitata L.) tree is widespread throughout the hot and drier regions of tropical Africa. The baobab pulp from the tree is an important source of nutrients in Africa as it is a rich source of amino acids, iron, vitamins C, A and E. In some African countries including Zimbabwe, the pulp is used traditionally to cure various ailments such as dysentery, inflamed gums and as an antidote to poison. Baobab pulp has many food uses and consequently the aim of the current study was to determine the sensory properties of the baobab flavoured yoghurt during storage and consumer acceptance of the yoghurt. A trained panelist evaluated the appearance, consistency on spoon, consistency in mouth, odour, flavour and overall acceptability of the yoghurt on days 1, 7, 14, 21 and 28 of storage. In all the sensory evaluations, plain yoghurt was used as a control. The consumer panelists (n = 150) evaluated taste, texture, colour, smell and aftertaste of the yoghurt. In general, the...