Production of probiotic yoghurt flavoured with the spice Aframomum danielli, Strawberry and Vanilla.

Adegoke, G. O.; Musebi, S.

dc.contributor.author	Adegoke, G. O.
dc.contributor.author	Musebi, S.
dc.date.accessioned	2016-11-28T11:40:29Z
dc.date.available	2016-11-28T11:40:29Z
dc.date.issued	2013
dc.identifier.citation	Adegoke, G.O., Musebi, S., Wachira, S., Muigai, C., Ngumba, E. and Adoko, G. (2013). Production of probiotic yoghurt flavoured with the spice Aframomum danielli, Strawberry and Vanilla. Food and Public Health, 3(2) 92 � 96.
dc.identifier.issn	2162-9412
dc.identifier.other	Y
dc.identifier.uri	http://repository.tml.nul.ls/handle/20.500.14155/100
dc.description.abstract	Probiotic yoghurt, pH 4.5, with acceptable organoleptic profiles was prepared using standard procedures. Flavouring of probiotic yoghurt was done using the spice Aframomum danielli, strawberry and vanilla. Samples flavoured with A.danielli , strawberry and vanilla though more viscous than ordinary yoghurt were generally preferred. Volatile components of A.danielli were extracted using diethyl ether, dried and concentrated followed by analysis using gas chromatography coupled to mass spectrometry. Flavour components like 2-methyl-1-propen-1-yl, 3-methylbut-2-enyl and 1-methyl-4-(1-methylethyl) reported to provide the desirable aroma and taste in yoghurt were identified in A. danielli.
dc.language.iso	En
dc.publisher	Food and Public Health
dc.rights	Copyright 2011 - 2016 Scientific & Academic Publishing Co. All rights reserved.
dc.subject	Food Technology
dc.title	Production of probiotic yoghurt flavoured with the spice Aframomum danielli, Strawberry and Vanilla.	en
dc.type	Article