National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study is aimed at evaluating the quality of cow milk yoghurt (CMY) flavoured with soursop pulp (SSP) in varied proportions at 0 and 24 hr after production. The different proportions of yoghurt samples prepared include CMY 300: SSP 0, CMY 225: SSP 75, CMY 150: SSP 150 and CMY75: SSP 75. Microbiological analysis and nutritional composition of the yoghurt preparations was carried out using standard procedures while sensory evaluation involved the use of 9 point Hedonic scale. Total bacterial count (TBC) and lactic acid bacterial (LAB) count of the yoghurt samples was within the range 4.0 - 5.85 and 4.0 – 6.35 log10CFU/ml, respectively. The pH and total titratable acidity of the samples was within the range 4.8-6.4 and 0.52-0.93 %, respectively. Proximate analysis revealed that moisture, crude ash, crude fat, and carbohydrate content of the yoghurt samples was within the range 77.09 - 83.02, 5.16 - 6.28, 4.16 - 7.54, 0.55 - 0.86, 4.78 - 11.51 %, respectively. In terms of proximate compositions and sensory properties of the yoghurt preparations, there was significant difference (p<0.05) among the samples with the exception of ash content and aroma, respectively. According to the sensory report, cow milk yoghurt flavoured with soursop pulp (CMY 225: SSP 75) was the most prepared product. In conclusion, cow milk yoghurt flavoured with soursop is recommended to everyone because the product is safe and nutritious with potential health benefits.
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