Production and Quality Assessment of Functional Yoghurt Enriched with Coconut

Abstract

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 (8.0x10 5 ) while sample A had the highest lactic acid bacteria count (6.4x10 3 cfu/ml). The sensory evaluation result showed significant differences (0.05<p) in all the organoleptic attributes analysed. Sample D with 30% coconut inclusion had the highest overall acceptability score.

Proximate composition and nutritional characterization of chia enriched yoghurt

“…This variation could be due to the different climatic conditions of growth as well as the degree of drying applied by the farmers. Sample CEY0 had the highest moisture content of 81.95%, which fell within the range of most yoghurts available in the market (80-86%) [15]. The moisture content for all the enriched samples was significantly lower than that of CEY0 and the variance between them was dependent on the quantity of chia seeds used in the formulation.…”

Evaluation of pH, titratable acidity, syneresis and sensory profiles of some yoghurt samples from the Kingdom of Lesotho

“…The addition of flavour not only gives a wide array of tastes but also increases the sweetness of yoghurt (Weerathilake et al, 2014). Ndife et al (2014) reported that fat content has a considerable impact on both instrumental and sensory characteristics of yoghurts. The reason for this fact is that fat has better rheology and it acts as an aroma solvent compared to skimmed and low-fat yoghurt.…”

“…However, among these volatile compounds, acetaldehyde is the major flavour compound of yoghurt which gives pleasant, fresh and fruity aroma. The low flavour values could be due to the high content of carbohydrate which increases the sweetness of yoghurt (Ndife et al, 2014;Corrieu and Beal, 2016).…”

“…Probiotics are defined as live active microorganisms which upon ingestion in sufficient number could improve intestinal microbial balance and therefore, they will enhance the health of the host (Ndife et al, 2014). Yoghurts are acting as probiotic carriers.…”

“…Yoghurts are acting as probiotic carriers. Yoghurts have nutritionally rich fat, high level of biologically important protein, calcium, zinc, potassium, magnesium, phosphorus, riboflavin (vitamin B 2 ), thiamine (vitamin B 1 ), vitamin B 6 , vitamin B 12 , niacin and are also a good source of folate (Mckinley, 2005;Oladipo et al, 2014;Ndife et al, 2014;El-Abbadi et al, 2014). The minerals and vitamins found in yoghurts are bioavailable that is they are easily accessible such that the body could easily absorb and use.…”