IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 9 NO. 3 2023
DOI: https://doi.org/10.56201/rjfsqc.v9.no3.2023.pg92.104

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Physicochemical Characteristics and Sensory Properties of Coconut Milk Based Yoghurt

C.O. Ajogun., S.C. Achinewhu., D.B. Kiin-Kabari. And O.M. Akusu

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Abstract

Yoghurt is a popular fermented milk product, and milk, like other animal protein sources, is scarce and expensive. In the light of the above, this research was taken to promote the use of coconut in the production of yoghurt. This is done by producing yoghurt from coconut milk extract and cow milk. Fat content of the coconut milk yoghurt (CCMY) was significantly (P<0.05) higher than the cow milk yoghurt (CWMY) and mixed milk yoghurt (MMY). Protein content of sample cow milk yoghurt (CWMY) and mixed coconut/cow milk yoghurt (MMY) were significantly (P<0.05) higher than that of the Coconut milk yoghurt (CCMY) The energy value of the coconut milk yoghurt (CCMY) was significantly (P<0.05) higher (175.498) followed by the mixed milk yoghurt (MMY) (126.999). Cow milk yoghurt gave the least energy value (96.275kcal). Coconut milk yoghurt received significantly (p<0.05) higher colour acceptability. Taste, texture and overall acceptability of cow milk and mixed milk yoghurt were significantly (P<0.05) higher than the coconut milk yoghurt.

keywords:

Coconut milk, Cow milk, Extraction, Physicochemical, Sensory

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References:

AOAC (2012) Association of Official Analytical Chemists. Official Methods of Analysis, 19th
Edition Washington, DC USA.

Adelodun, L.K., Abiodun, O. and Olubamiwa, A. (2018). Effect of Different Concentrations
of Coconut Milk on the Chemical and Sensory Properties of Soy-coconut Milk Based
Yoghurt. Food and Public Health, 2(4): 85-91.

Ajogun, C. O., Achinewhu, S. C., Kabari, D. B. K.-., & Akusu, O. M. (2020). Effect of
Extraction Methods on the Physicochemical Properties, Fatty Acid Profile and Storage
Stability of Virgin Coconut Oil. Asian Food Science Journal, 18(4), 27–40.

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