The potentiality of papaya (Carica papaya) fruit pulp on the functional properties and physicochemical content of camel milk yoghurt

Abstract

This experiment was designed in order to assess the addition of papaya fruits pulp on processing properties and compositional quality of camel milk yoghurt. Three treatments consisted of addition of papaya (0%, 3% and 7%) were made. The incubation of yoghurt samples were done using plastic cups at 43 ºC and then stored at 4 ºC, where the chemical components were determined seven times at regular intervals during 21 days. The obtained data revealed that the addition of papaya fruits pulp showed significant (P<0.001) effect on all physicochemical properties of camel milk yoghurt. There were significant increased in total solids, fat and ash content, while significant decrease were found for levels of protein and acidity for the yoghurt samples made from camel milk fortified with papaya. The storage period also showed significant (P<0.001) effect on all physicochemical properties of camel milk yoghurt. The present study concluded that addition of papaya pulp improved processing properties and the chemical constituents of camel milk yoghurt. Effort on raising the awareness among urban consumers about the nutritional and functional contribution of camel milk and products is highly recommended.