Preparation and Quality Assessment of Yoghurt Prepared from Dairy Milk and Coconut (Cocos nucifera, L ) Milk
Keywords:
Coconut Yoghurt, Dairy Yoghurt, Lactose intolerance, Nutrient analysis, Sensory evaluation
Abstract
Yoghurt was produced using dairy and coconut milk. Five variants of yoghurt namely plain dairy and coconut yoghurt (variant I), dairy and coconut yoghurt with natural grape pulp (variant II), dairy and coconut yoghurt with synthetic grape flavour (variant III), dairy and coconut yoghurt with natural pineapple pulp (variant IV) and dairy and coconut yoghurt with synthetic pineapple flavour (variant V) were prepared. Among these five variants dairy and coconut yoghurt with pineapple pulp (variant IV) had received the highest mean scores for all the sensory criteria, and was selected for the further study. Physicochemical properties and selected nutrient components were analysed for the pineapple flavoured yoghurt prepared with dairy milk and coconut milk. Yoghurt made with coconut milk had scored higher values for all the analysed nutrients (energy - 142.49 ± 2.63, carbohydrate - 9.55 ± 0.12, protein – 8.02 ± 0.005 and fat – 13.03 ± 0.05) than yoghurt made with dairy milk (energy - 93.76±0.25, carbohydrate - 4.46 ± 0.05 , protein – 7.26 ± 0.11 and fat – 9.82 ± 0.02). The results of current study demonstrated that the addition of fruits to the yogurt significantly improved the product acceptability and also yoghurt produced from coconut milk can be a match able substitute for normal yoghurt.
References
A.O.A.C. (1990) Official Methods of Analysis. Association of official Analytical Chemists, 15th Edition.
Adelodun, L., Kolapo, Abiodun, O., Olubamiwa. 2012. 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.
Akoma, O., Elekwa, U.O., Afodunrinbi, A.T., Onyeukwu, G.C. 2000. Yoghurt from Coconut and Tigernuts. J. Food Technol. Afr, 5 (4): 132-134.
Akpan, U.G., Mohammed, A.D., Aminu, I. 2007. Effect of Preservative on the Shelf Life of Yoghurt Produced from Soya Beans Milk. J. Pract. Technol 11: 131-142.
Amerine, M.A., Pangborn, R.M., Roessler, E.B. 1965. Principles of sensory evaluation of foods, Academic Press. New York.
Barnes, D.L., Harper, S.J., Bodyfelt, F.W., McDaniel, M.R. 1991. J Dairy Sci 74, 7, 2089-2099
Belewu, M.A., Bdelewu, K.Y., Olatunji, S.A. 2005. Soy-coconut Yoghurt: Preparation, Composition and Organoleptic Properties. Bio. Sci. Res. Bull. 21: 129-37.
Belewu, M.A., Belewu, K.Y. 2007. Comparative Physico- Evaluation of Tiger-nut, Soybean and Coconut Milk Sources. Int. J. Agric. Biol 9: 785-787
Belewu, M.A., Belewu, K.Y., Bamidele, R.A. 2010. Cyper-coconut yoghurt: preparation, compositional and organoleptic qualities. African Journal of Food Science and Technology, Vol. 1(1): 010-012.
Branco, G.F. et al. 2010. Functional foods and non-dairy probiotic product food development: trends, concepts ad products. Comprehensive Reviews in Food Science and Food Safety, Vol. No. 9, 292-302,
Chawla, A.K., Balachandran, R. 1994. Indian J. DairySci 47(9): 762
Estevez A., Mejía, J., Figuerola, F., Escobar, B. 2010. Effect of solid content and sugar combinations on the quality of soymilk-based yogurt. Journal of Food Processing and Preservation, 34: 87–97.
Granato, D. et al. 2010. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology. Journal of Food Science. 73, 149-155.
Harte, F., Luedecke, L., Swanson, B., Barbosa-Canovas, G.V. 2003. Low- fat set yoghurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing. J. Dairy Sci. 86:1074- 1082.
Ibrahim Afaneh, Khaled Abu-Alruz, Jihad M, Quasem, Ahmad Sundookah, Jehad Abbadi 2011. Fundamental Elements to Produce Sesame Yoghurt from Sesame Milk. American Journal of Applied Sciences 8 (11): 1086-1092, 2011 ISSN 1546-9239
Imele, H., Atemnkeng, A. 2001. Preliminary Study of the Utilisation of Coconut in Yoghurt Production. J. Food. Technol 6: 121-125.
Isanga, J., Zhang, G. 2009. Production and evaluation of some physicochemical parameters of peanut milk yoghurt. Food Sci. Technol 42:1132-1138.
Joel Ndife, Felicia Idoko, Rabiu Garba .2014. Production and quality assessment of functional yoghurt enriched with coconut. International Journal of Nutrition and Food Sciences 3(6): 545-550
Khalifa, M., Elgasim, A., Zaghloul, A., Maufouz, M. 2011. Application of inulin and mucilage as stabilizers in yoghurt production. American Journal of Food Technology. 1: 10- 17.
Kovalenko, I.V., Briggs, J.L. 2002. Textural characterization of soy- based yogurt by the vane method. Journal of Texture Studies 33 (2), 105-118.
Lawless, H.T., Heymann, H. 1999. Sensory evaluation of food: principles and practices. Aspen Publishers, 827.
Mahmood, N., Abbas, A.H., Gilani, A.H. 2008. Pakistan Journal of Agricultural Science. 45, (2) 275- 279.
Morvarid Yousef, Leila Nateghi, Elham Azadi. 2013. Effect of different concentration of fruit additives on some physicochemical properties of yoghurt during storage. Annals of Biological Research, 4 (4):244-249
Nieuwentus, R., Nieuwelink, J. 2002. Agrodok Series No. 10 CTA: The Netherlands pp 28- 30.
Olusola Ladokun, Sarah Oni. 2014. Fermented Milk Products from Different Milk Types, Scientific Research Publishing Inc, 1228-1233
Persley, J.G.1992. Replanting of the Tree of Life, CAB International Wallingford Oxon 38-40.
Potter, R.M., et al.2007. Characteristics of wild blueberry–soy beverages. Food Science and Technology, 40 (5). 807-814.
Ranganadham, M., Gupta, S.K. 1987. Indian Dairyman. 39 (10): 493
Reed, G. 1982. Prescot and Dunn’s Industrial Microbiology, 4th Edition. Macmillan Publishers, London, 146-173
Singh, G., Muthukun, K. 2008. Food Sci Technol, 41, 1145-1152.
Soler, L. 2005. Development of non-dairy frozen emulsion containing soy protein and coconut milk. Louisiana State University and Agricultural and Mechanical College, Louisiana
Stone H, Sidel JL (1993) Sensory Evaluation Practices. San Diego, CA: Academic Press
Tarrega A., Costell, E. 2007. Color and consistency of semi-solid dairy desserts: Instrumental and sensory measurements. Journal of Food Engineering 78(2). 655-661.
Thai Food Composition .2004. Institute of Nutrition Mahidol University. Thailand. 150.
Tull, A. 1996. Food and Nutrition. Oxford University Press, 109-111.
Adelodun, L., Kolapo, Abiodun, O., Olubamiwa. 2012. 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.
Akoma, O., Elekwa, U.O., Afodunrinbi, A.T., Onyeukwu, G.C. 2000. Yoghurt from Coconut and Tigernuts. J. Food Technol. Afr, 5 (4): 132-134.
Akpan, U.G., Mohammed, A.D., Aminu, I. 2007. Effect of Preservative on the Shelf Life of Yoghurt Produced from Soya Beans Milk. J. Pract. Technol 11: 131-142.
Amerine, M.A., Pangborn, R.M., Roessler, E.B. 1965. Principles of sensory evaluation of foods, Academic Press. New York.
Barnes, D.L., Harper, S.J., Bodyfelt, F.W., McDaniel, M.R. 1991. J Dairy Sci 74, 7, 2089-2099
Belewu, M.A., Bdelewu, K.Y., Olatunji, S.A. 2005. Soy-coconut Yoghurt: Preparation, Composition and Organoleptic Properties. Bio. Sci. Res. Bull. 21: 129-37.
Belewu, M.A., Belewu, K.Y. 2007. Comparative Physico- Evaluation of Tiger-nut, Soybean and Coconut Milk Sources. Int. J. Agric. Biol 9: 785-787
Belewu, M.A., Belewu, K.Y., Bamidele, R.A. 2010. Cyper-coconut yoghurt: preparation, compositional and organoleptic qualities. African Journal of Food Science and Technology, Vol. 1(1): 010-012.
Branco, G.F. et al. 2010. Functional foods and non-dairy probiotic product food development: trends, concepts ad products. Comprehensive Reviews in Food Science and Food Safety, Vol. No. 9, 292-302,
Chawla, A.K., Balachandran, R. 1994. Indian J. DairySci 47(9): 762
Estevez A., Mejía, J., Figuerola, F., Escobar, B. 2010. Effect of solid content and sugar combinations on the quality of soymilk-based yogurt. Journal of Food Processing and Preservation, 34: 87–97.
Granato, D. et al. 2010. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology. Journal of Food Science. 73, 149-155.
Harte, F., Luedecke, L., Swanson, B., Barbosa-Canovas, G.V. 2003. Low- fat set yoghurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing. J. Dairy Sci. 86:1074- 1082.
Ibrahim Afaneh, Khaled Abu-Alruz, Jihad M, Quasem, Ahmad Sundookah, Jehad Abbadi 2011. Fundamental Elements to Produce Sesame Yoghurt from Sesame Milk. American Journal of Applied Sciences 8 (11): 1086-1092, 2011 ISSN 1546-9239
Imele, H., Atemnkeng, A. 2001. Preliminary Study of the Utilisation of Coconut in Yoghurt Production. J. Food. Technol 6: 121-125.
Isanga, J., Zhang, G. 2009. Production and evaluation of some physicochemical parameters of peanut milk yoghurt. Food Sci. Technol 42:1132-1138.
Joel Ndife, Felicia Idoko, Rabiu Garba .2014. Production and quality assessment of functional yoghurt enriched with coconut. International Journal of Nutrition and Food Sciences 3(6): 545-550
Khalifa, M., Elgasim, A., Zaghloul, A., Maufouz, M. 2011. Application of inulin and mucilage as stabilizers in yoghurt production. American Journal of Food Technology. 1: 10- 17.
Kovalenko, I.V., Briggs, J.L. 2002. Textural characterization of soy- based yogurt by the vane method. Journal of Texture Studies 33 (2), 105-118.
Lawless, H.T., Heymann, H. 1999. Sensory evaluation of food: principles and practices. Aspen Publishers, 827.
Mahmood, N., Abbas, A.H., Gilani, A.H. 2008. Pakistan Journal of Agricultural Science. 45, (2) 275- 279.
Morvarid Yousef, Leila Nateghi, Elham Azadi. 2013. Effect of different concentration of fruit additives on some physicochemical properties of yoghurt during storage. Annals of Biological Research, 4 (4):244-249
Nieuwentus, R., Nieuwelink, J. 2002. Agrodok Series No. 10 CTA: The Netherlands pp 28- 30.
Olusola Ladokun, Sarah Oni. 2014. Fermented Milk Products from Different Milk Types, Scientific Research Publishing Inc, 1228-1233
Persley, J.G.1992. Replanting of the Tree of Life, CAB International Wallingford Oxon 38-40.
Potter, R.M., et al.2007. Characteristics of wild blueberry–soy beverages. Food Science and Technology, 40 (5). 807-814.
Ranganadham, M., Gupta, S.K. 1987. Indian Dairyman. 39 (10): 493
Reed, G. 1982. Prescot and Dunn’s Industrial Microbiology, 4th Edition. Macmillan Publishers, London, 146-173
Singh, G., Muthukun, K. 2008. Food Sci Technol, 41, 1145-1152.
Soler, L. 2005. Development of non-dairy frozen emulsion containing soy protein and coconut milk. Louisiana State University and Agricultural and Mechanical College, Louisiana
Stone H, Sidel JL (1993) Sensory Evaluation Practices. San Diego, CA: Academic Press
Tarrega A., Costell, E. 2007. Color and consistency of semi-solid dairy desserts: Instrumental and sensory measurements. Journal of Food Engineering 78(2). 655-661.
Thai Food Composition .2004. Institute of Nutrition Mahidol University. Thailand. 150.
Tull, A. 1996. Food and Nutrition. Oxford University Press, 109-111.
Published
2016-04-01
How to Cite
Priya, S. R., & Ramaswamy, L. (2016). Preparation and Quality Assessment of Yoghurt Prepared from Dairy Milk and Coconut (Cocos nucifera, L ) Milk. CORD, 32(1), 15-24. https://doi.org/10.37833/cord.v32i1.42
Section
Articles
