Browsing by Author "Musebi, S."

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    Production of probiotic yoghurt flavoured with the spice Aframomum danielli, Strawberry and Vanilla.
    (Food and Public Health, 2013) Adegoke, G. O.; Musebi, S.
    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.