Production and Quality Assessment of Functional Yoghurt Enriched with Coconut

Joel Ndife; Felicia Idoko; Rabiu Garba

doi:doi:10.11648/j.ijnfs.20140306.19

| Peer-Reviewed

Production and Quality Assessment of Functional Yoghurt Enriched with Coconut

Joel Ndife, Felicia Idoko, Rabiu Garba

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 6)

Received: 11 October 2014 Accepted: 27 October 2014 Published: 20 November 2014

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

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

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 6)
DOI	10.11648/j.ijnfs.20140306.19
Page(s)	545-550
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Yoghurt, Physico-Chemical, Microbial, Sensory

References

[1]	Abd El-Gawad A.I, El-Sayed E, Hafez S, El-Zeini H and Saleh F (2004). Inhibitory effect of yoghurt and soya yoghurt containing bifidobacteria on the proliferation of ehrlich ascites tumour cells in vitro and in vivo in a mouse tumour model. British Journal of Nutrition, 92: 81–86.
[2]	Adeola A.A and Aworh O.C (2010). Development and sensory evaluation of an improved beverage from Nigeria’s tamarind (tamarindus indica l.) fruit. J. Food Agric. Nutr. Dev. 10(9):4079-4093.
[3]	Alakali, J. S., Okonkwo, T. M and Iordye, E. M. (2008). Effect of stabilizers on the physico-chemical and sensory attributes of thermized yoghurt African Journal of Biotechnology Vol. 7 (2): 158-163.
[4]	AMPH. (1992). Compendium of methods for the microbiological examination of foods. Washington DC: American Public Health Association.
[5]	AOAC (2000). Official Methods of Analysis, 17th ed. Association. of Official Analytical Chemists. Washington, D.C.
[6]	Aryana, K.J., Plauche, S., Rao, R.M., McGrew, P. and Shah, N.P. (2007). Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus. J. Food Sci., 72:79-84.
[7]	Belewu, M.A., Belewu, K.Y and Bamidele, R.A. (2010). Cyper-coconut yoghurt: preparation, compositional and organoleptic qualities. African Journal of Food Science and Technology Vol. 1(1) : 010-012.
[8]	Bille P and Keya E (2002). A Comparison of Some Properties of Vat-Heated and Dry Skim Milk Powder Fortified Set Yoghurts. The Journal of Food Technology in Africa, Vol. 7(1): 21-23.
[9]	Donkor N O, Henriksson A, Vasiljevic T, and Shah N, (2006). Effect of acidification on the activity of probiotics in yoghurt during cold storage International Dairy Journal 16: 1181–1189.
[10]	Eke, M.O, Olaitan, N.I and Sule, H.I (2013). Nutritional evaluation of yoghurt-like product from baobab (Adansonia digitata) fruit pulp emulsion and the micronutrient content of baobab leaves. Advance Journal of Food Science and Technology, 5(10): 1266-1270.
[11]	El Bakri J.M and Zubeir E.M (2009). Chemical and microbiological evaluation of plain and fruit yoghurt in khartoum state sudan. International Journal of Dairy Science, 4(1): 1-7.
[12]	Estevez A, Mejía J, Figuerola F and Escobar B (2010). Effect of solid content and sugar combinations on the quality of soymilk-based yogurt. Journal of Food Processing and Preservation, 34: 87–97.
[13]	Farinde O.E, Adesetan T, Obatolu V and Oladapo M (2009). Chemical and microbial properties of yogurt processed from cow’s milk and soymilk. Journal of Food Processing and Preservation, 33: 245–254.
[14]	Gad A.S, Kholif A.M and Sayed A.F (2010). Evaluation of the nutritional value of functional yogurt resulting from combination of date palm syrup and skim milk. American Journal of Food Tech. 5(4): 250-259.
[15]	Gibson, G.R. and Roberfroid, M.R. (1995). Dietary modulation of the human colonic microbial: Introducing the concept of prebiotics. J. Nutr., 125(6), 1401-1412.
[16]	Heyman M (2000). Effect of lactic acid bacteria on diseases. J. Am. Coll. Nutr., 9: 137-146.
[17]	Ihekoronye A. I and Ngoddy, P. O (1985) Integrated Food Science and Technology for the Tropics. (2nd ed.) Macmillan Publishers Ltd. London.
[18]	Imele H and Atemnkeng A (2001). Preliminary study of the utilisation of coconut in yoghurt production. The Journal of Food Technology in Africa, Vol. 6(1): 11-12.
[19]	Iwe M.O (2010). Handbook of Sensory Methods and Analysis. Rojoint Communication Services Ltd., Enugu. PP 75-78.
[20]	Jacobs B.M (1999). The Chemical Analysis of Foods and Food Products. 3rd ed. CBS Publishers and Distributors. New Delhi, India.
[21]	Khalifa M, Elgasim A, Zaghloul A, and Maufouz M. (2011). Application of inulin and mucilage as stabilizers in yoghurt production. American Journal of Food Technology, Vol.1: 10-17.
[22]	Kerry,A, Jackson B and Dennis A (2001). Lactose maldigestion, calcium intake and osteoporosis in african, asian and hispanic-americans. J. Am. Coll. Nutr., 20: 198-205.
[23]	Khurana H and Kanawjia S (2007). Recent Trends in Development of Fermented Milks. Current Nutrition & Food Science, 2007, 3, 91-108.
[24]	Lourens-Hattingh A and Viljoen B (2001). Review: Yogurt as probiotic carrier food. International Dairy Journal, 11: 1-17.
[25]	Marinescu, A and Pop, F (2009). Variation in physico-chemical parameters of probiotic yogurt during refrigeration storage. Carpathian Journal of Food Science and Technology, Vol. 1(2):18-26.
[26]	Mazahreh, A.S and Ershidat, M.O (2009). The benefits of Lactic acid bacteria in yoghurt on the gastrointestinal function and health. Pakistan Journal of Nutrition 8 (9):1404-1410.
[27]	Ndife J and Abbo E (2009). Functional Foods: Prospects and Challenges in Nigeria. Journal of Science &Technology. Vol.1 (5): 1-6.
[28]	Osundahunsi O, Amosu D, and Ifesan B (2007). Quality evaluation and acceptability of soy-yoghurt with different colours and fruit flavours. American Journal of Food Technology. 2(4): 273-280.
[29]	Prodaniuc Natalia (2009). Study regarding some physical-chemical characteristics of the yoghurt with red beetroot juice. Carpathian Journal of Food Science and Technology, I (2): 44-49.
[30]	Sanful Rita (2009). Promotion of coconut in the production of yoghurt. African Journal of Food Science Vol.3 (5): 147-149.
[31]	Saint-Eve A., Levy C, Le Moigne M, Ducruet V, Souchon I (2008). Quality changes in yogurt during storage in different packaging materials. Food Chemistry 110: 285–293.
[32]	Seckin K A, Ergonul B, Tosun H and Ergonul P (2009). Effects of Prebiotics (Inulin and Fructooligosaccharide) on Quality Attributes of Dried Yoghurt (Kurut) Food Sci. Technol. Res., 15 (6), 605 – 612.
[33]	Seow CC and Gwee CN (1997). Coconut milk: chemistry and technology. Int. J. Food Sci. Technol., 32 : 189-201.
[34]	Staffolo, M.D., Bertola, N., Martino, M. and Bevilacgua, Y.A. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. Int. Dairy J., 14, 263-268.
[35]	Vesa, T,H , Marteau and Korpela R (2000). Lactose intolerance J. am. Coll. Nutr., 129: 165-175.
[36]	Wardy W, Saalia F, Steiner-Asiedu M, Budu A and Sefa-Dedeh S(2009). A comparison of some physical, chemical and sensory attributes of three pineapple (Ananas comosus) varieties grown in Ghana. African Journal of Food Science Vol. 3(1): 022-025.
[37]	Yuliana N, Rangga A and Rakhmiati (2010). Manufacture of fermented coco milk-drink containing lactic acid bacteria cultures. African Journal of Food Science Vol. 4(9): 558 – 562.

Cite This Article

Plain Text BibTeX RIS

APA Style

Joel Ndife, Felicia Idoko, Rabiu Garba. (2014). Production and Quality Assessment of Functional Yoghurt Enriched with Coconut. International Journal of Nutrition and Food Sciences, 3(6), 545-550. https://doi.org/10.11648/j.ijnfs.20140306.19

Copy | Download

ACS Style

Joel Ndife; Felicia Idoko; Rabiu Garba. Production and Quality Assessment of Functional Yoghurt Enriched with Coconut. Int. J. Nutr. Food Sci. 2014, 3(6), 545-550. doi: 10.11648/j.ijnfs.20140306.19

Copy | Download

AMA Style

Joel Ndife, Felicia Idoko, Rabiu Garba. Production and Quality Assessment of Functional Yoghurt Enriched with Coconut. Int J Nutr Food Sci. 2014;3(6):545-550. doi: 10.11648/j.ijnfs.20140306.19

Copy | Download

@article{10.11648/j.ijnfs.20140306.19,
  author = {Joel Ndife and Felicia Idoko and Rabiu Garba},
  title = {Production and Quality Assessment of Functional Yoghurt Enriched with Coconut},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {6},
  pages = {545-550},
  doi = {10.11648/j.ijnfs.20140306.19},
  url = {https://doi.org/10.11648/j.ijnfs.20140306.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140306.19},
  abstract = {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
											
												Copy
												|
												Download

TY  - JOUR
T1  - Production and Quality Assessment of Functional Yoghurt Enriched with Coconut
AU  - Joel Ndife
AU  - Felicia Idoko
AU  - Rabiu Garba
Y1  - 2014/11/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140306.19
DO  - 10.11648/j.ijnfs.20140306.19
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 545
EP  - 550
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140306.19
AB  - 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
											
												Copy
												|
												Download

Author Information

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

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Joel Ndife, Felicia Idoko, Rabiu Garba. (2014). Production and Quality Assessment of Functional Yoghurt Enriched with Coconut. International Journal of Nutrition and Food Sciences, 3(6), 545-550. https://doi.org/10.11648/j.ijnfs.20140306.19

Copy | Download

ACS Style

Joel Ndife; Felicia Idoko; Rabiu Garba. Production and Quality Assessment of Functional Yoghurt Enriched with Coconut. Int. J. Nutr. Food Sci. 2014, 3(6), 545-550. doi: 10.11648/j.ijnfs.20140306.19

Copy | Download

AMA Style

Joel Ndife, Felicia Idoko, Rabiu Garba. Production and Quality Assessment of Functional Yoghurt Enriched with Coconut. Int J Nutr Food Sci. 2014;3(6):545-550. doi: 10.11648/j.ijnfs.20140306.19

Copy | Download

@article{10.11648/j.ijnfs.20140306.19,
  author = {Joel Ndife and Felicia Idoko and Rabiu Garba},
  title = {Production and Quality Assessment of Functional Yoghurt Enriched with Coconut},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {6},
  pages = {545-550},
  doi = {10.11648/j.ijnfs.20140306.19},
  url = {https://doi.org/10.11648/j.ijnfs.20140306.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140306.19},
  abstract = {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
									
										Copy
										|
										Download

TY  - JOUR
T1  - Production and Quality Assessment of Functional Yoghurt Enriched with Coconut
AU  - Joel Ndife
AU  - Felicia Idoko
AU  - Rabiu Garba
Y1  - 2014/11/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140306.19
DO  - 10.11648/j.ijnfs.20140306.19
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 545
EP  - 550
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140306.19
AB  - 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
									
										Copy
										|
										Download