Production and Quality Assessment of Functional Yoghurt Enriched with Coconut
International Journal of Nutrition and Food Sciences
Volume 3, Issue 6, November 2014, Pages: 545-550
Received: Oct. 11, 2014; Accepted: Oct. 27, 2014; Published: Nov. 20, 2014
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Joel Ndife, Department of Food Technology, Kaduna Polytechnic, Kaduna, Nigeria
Felicia Idoko, Department of Food Technology, Kaduna Polytechnic, Kaduna, Nigeria
Rabiu Garba, Department of Food Technology, Kaduna Polytechnic, Kaduna, Nigeria
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The potential of producing acceptable symbiotic yoghurt enriched with coconut-cake was investigated. Yoghurt samples A (Control), B, C and D were produced at 0%, 10%, 20%, and 30% of milk substitutions with coconut-cake. The physico-chemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The results of physico-chemical analysis obtained showed increase in values for pH (4.32-4.45), specific gravity (1.03-1.14), soluble solids (7.10-10.47%) and sweetness index (10.60-20.13).There were also remarkable increase in the proximate values for moisture (80.10-85.23%), fat (1.50-3.13%), fibre (0.2-2.18%) and ash(0.53-1.01%). A reverse trend was observed for acidity, total solids, protein and carbohydrate values in enriched yoghurts. The microbial analysis showed no presence of coliform bacteria. The total microbial count was highest in sample B (8.0x105) while sample A had the highest lactic acid bacteria count (6.4x103cfu/ml). The sensory evaluation result showed significant differences (0.05
Yoghurt, Physico-Chemical, Microbial, Sensory
To cite this article
Joel Ndife, Felicia Idoko, Rabiu Garba, Production and Quality Assessment of Functional Yoghurt Enriched with Coconut, International Journal of Nutrition and Food Sciences. Vol. 3, No. 6, 2014, pp. 545-550. doi: 10.11648/j.ijnfs.20140306.19
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