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- Sourdough, once a traditional bread-making method, has gained renewed popularity in contemporary culinary practices. This study explores the relationship between microbial characteristics, sensory appeal, and microbial content in sourdough-derived products, focusing on English muffins, sourdough bread buns, and blueberry muffins. A mixed-method approach combining microbiological analysis with sensory evaluation and consumer surveys. A quantitative approach was used whereby an effective test was done to assess preferences for taste, texture, aroma, and overall satisfaction among 60 participants from KwaDlangezwa. Sensory data were collected using a 9-point hedonic scale and analysed using descriptive statistical analysis, while microbial content was analysed using serial dilutions and plated samples on agar. Colonies were examined, isolating them via microscopy and additional cultivation. Results indicated favourable sensory acceptability for all products, with blueberry muffins showing a strong preference for taste and aroma , particularly for their sweetness and moistness. Microbial analysis revealed significant fungal presence in sourdough bread buns, with fungal counts associated with enhanced flavour and texture properties of the products. Even though this study did not identify the key species involved in the fermentation process, these findings highlight the role of microbial communities in shaping both the nutritional and sensory qualities of sourdough products. Future research should explore the specific microbial community of the sourdough and how it influences the desired characteristic tastes and flavours of the target product.
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- 2025| Africa JournalsThere has been a growing interest in developing innovative dairy products that combine nutrition, flavour, and health benefits. One such product involves Strychnos spinosa, commonly known as monkey orange, an indigenous fruit that grows predominantly along the coast of KwaZulu-Natal in the Republic of South Africa. Despite its impressive nutritional benefits, the monkey orange fruit remains underutilised. This study assessed the acceptability and willingness to purchase a monkey orange-enriched drinking yoghurt. The study was conducted in two phases: product development and consumer acceptability testing. A total of 60 participants were conveniently selected to evaluate the product. Each participant rated the dairy-based monkey orange enriched drinking yoghurt using two standardised scorecards: a 9-point hedonic scale to measure sensory attributes and a food action rating scale to assess consumption preferences. The findings revealed notably positive results. On the food action rating scale, over 50% of respondents were willing to consume the product occasionally. While the results suggest that commercialising this indigenous dairy-based fruit-enriched drinking yoghurt is promising, further research is essential to address critical aspects such as optimising production and developing effective market introduction strategies to ensure long-term success.
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