EFFECT OF PERSIMMON (Diospyros Kaki) PULP ON THE PHYSICO-CHEMICAL AND SENSORIAL CHARACTERISTIC OF YOGHURT DURING STORAGE

Abstract

Persimmon (Diospyros kaki) is an edible fruit contained a lot of secondary metabolites that carry out diverse biological and antioxidant action. The fruit is particularly nutritious and therapeutic. The study was conducted to evaluate the physico-chemical and sensory properties of the persimmon based yogurt during the storage period. The persimmon based yogurt was prepared with various percentages of persimmon pulp including 0 %, 5 %, 10 %,15 %, 20, %. A different yoghurt samples were evaluated for pH, titratable acidity, syneresis, fat, protein, total phenol and antioxidant activity was also checked from 5-25-days of storage period. A significant variations at (P<0.05) were observed among different treatment for physicochemical, functional and organoleptic evaluation. By increasing the concentration of persimmon pulp, fat and protein decreased in all pH treatments, but acidity tannin, syneresis, total phenolic and antioxidant activity increased. Similarly with the passage of time the pH, total phenols, antioxidant, fat, protein and tannin content dropped while acidity and syneresis increased. Significant variation was also observed for organoleptic evaluation. The inclusion of persimmon pulp improved the flavor, taste and overall acceptability up to 10 % concentration however yogurt samples with higher concentrations had an unpleasant taste and flavor. During storage acidity and syneresis increased but pH, fat, protein, phenolic content, and antioxidant activity and organoleptic decreased. Persimmon yoghurt samples with 10% yogurt content were found to be acceptable for 15 days. It was concluded that persimmon-based yoghurt made with various combinations may kept for 15 days at 4^oC to reduce the post-harvest loses and increase the nutritional contents.