Global Journal of Nutrition & Food Science
Yoghurt contains beneficial bacteria that confer health benefits to the consumer. Yoghurt combined with papaya juice may result in a product with enhanced functional and nutritional properties, and sensory acceptability. Papaya possesses antioxidant properties as it is rich in β-carotene and phenolic compounds. The objective of this research was to investigate the effect of papaya juice supplementation and levels of gelatin addition on physicochemical and acceptability of yoghurt. The experiment was laid out in a 3×4 full factorial arrangement where each of three gelatin addition levels (0.5, 0.6 and 0.7% w/v of the milk) were combined with one of the four papaya juice addition levels (0,10,15 and 20% w/w of the base milk) to give twelve different yoghurt formulations.
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