Physicochemical Properties and Sensory Evaluation of Yogurt using Cow and Soy Milk Blended with Banana



Musa Omotayo Jimoh*, Olabisi Grace Amusa
Department of Chemical and Food Sciences, Bells University of Technology, Ota, Nigeria

Abstract

Background:

It is apparent that ensuring an adequate food supply has been a major concern of mankind over the millennia. Transformations of perishable agricultural produce into more shelf stable product reduce losses and help in achieving food security. However, the choice of soy milk as a suitable alternative to cow milk in the production of yogurt is to enhance the consumption rate of the crop.

Objective:

The objective of this work was to determine physicochemical properties and evaluate sensory attributes of yogurt using dairy and soy milk blended with banana at different storage conditions.

Method and Results:

The yogurt was processed by the inoculation of cow milk and soy milk with freeze-dried culture of Lactobacillus bulgaricus and Streptococcus thermophilus. The processed yogurt samples were blended with 15% banana to get banana soy yogurt and banana dairy yogurt. Physicochemical properties such as; pH, titratable acid, viscosity, total soluble solid, thiobarbituric acid and free fatty acid were determined. A test of the significance of correlation confirms that there exists a trend between the properties at P < 0.05 significance level. Respondents’ preference is in the order; Dairy yogurt > Banana dairy yogurt > Banana soy yogurt > Soy yogurt.

Conclusion:

Yogurt samples showed 5% level of significance in overall acceptability but dairy product was found to be more acceptable.

Keywords: Banana, Evaluation, Milk, Temperature, Yogurt.


Abstract Information


Identifiers and Pagination:

Year: 2019
Volume: 11
Publisher Item Identifier: EA-TOFSJ-2018-10

Article History:

Received Date: 14/09/2018
Revision Received Date: 07/12/2018
Acceptance Date: 17/12/2018
Electronic publication date: 07/02/2019
Collection year: 2019

© 2019 Jimoh and Amusa.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


* Address correspondence to this author at the Department of Chemical and Food Sciences, Bells University of Technology, Ota, Nigeria; Tel: +2347039394670; E-mail: omotayojimoh50@yahoo.com