Yoghurt is among high value dairy products that are cultured using live organisms and termed as a probiotic carrier. Yoghurt was flavoured using coffee extract to allow diversification of dairy cultured products. In this research, the potential effect of coffee extract on the physicochemical and sensory properties of coffee flavored yoghurt was studied. A complete randomized design was used where four treatments were assigned to twelve experimental units. The treatments were prepared by addition of coffee extract to the yoghurt in the ratio of 0.0% (control), 0.1%, 0.2%, and 0.3%. The treatments were made in three replicates. The samples were analyzed for physicochemical properties and sensory evaluation. Physicochemical properties analyzed included pH, titratable acidity, viscosity and syneresis. Sensory evaluation was conducted by eighteen untrained panelists who were consumers of yoghurt. All were drawn from both students and the staff in the Institute of Food Bioresources Technology, using a nine-point hedonic scale. Data was analyzed by use of ANOVA, means separated by fisher’s LSD at p<0.05 level of significance. From the findings, pH gave readings between 4.45±0.0 and 3.92±0.0. Results for titratable acidity was between 0.78±0.0 and 0.93±0.0. Viscosity ranged from 3241.7±62.9 to 2041.7±14.4, while results for Syneresis were between 8.93±0.5 and 25.33±0.6. Significant differences were recorded in all physicochemical properties evaluated in this research, while sensory scores ranged from 6.5 to 8.5 and significance difference was recorded in all sensory parameters used except in texture and aroma. Physicochemical properties of yoghurt were found to influence the quality and overall acceptability of yoghurt by the consumers.
Yoghurt is a popular probiotic milk product. Coffee flavoured yoghurt was developed to enrich the product with functional properties and help enhance local coffee consumption. The aim of the research was to study potential interaction of polyphenolic compounds present in coffee extract on the viability of lactic acid bacteria, yeast and moulds and, functional properties of coffee flavored yoghurt. Coffee flavoured yoghurt was prepared by adding coffee flavour extract to the yoghurt in varying amounts; 0.0%, 0.1%, 0.2%, and 0.3%. Treatment 0.0% was the control. A complete randomized design (CRD) was used, in which yoghurt was divided into 4 treatments in triplicate and was randomly assigned to 12 experimental units. The sampling for analysis was done at intervals of one week for 28 days from day one. Microbial analysis was done using standard AOAC 2016 method using MRS and PDA media and results were reported as CFU/ml of the coffee flavored yoghurt. Functional properties were determined by evaluation of total polyphenols and antioxidant activity using the Free radical scavenging activity by DPPH method and Folin ciocateau method. Data was analyzed by use of ANOVA, means separated by LSD at p<0.05 level of significance. From the findings, lactic acid bacteria in coffee flavoured yoghurt ranged between 3.7x107-1.09x108CFU/ml. Yeast and moulds ranged between 3.6x101-8.33x100 CFU/ml. TPC between 5.76±0.4-97.89±0.6mgGAE/ml while Antioxidant properties ranged from 15.82±0.9- 68.55±0.9 % DPPH. There were significant differences between coffee flavoured yoghurt and the control on the functional properties. In conclusion, addition of coffee flavour extract into the yoghurt improved the keeping quality of the yoghurt while maintaining its probiotic potential. More studies on addition of natural coffee flavour into other milk products are recommended.
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