Formulation and evaluation of pineapple-sweetened yoghurt made from cow milk and soy milk
Department of Biological Sciences, Godfrey Okoye University, Enugu, Nigeria.
Research Article
World Journal of Biology Pharmacy and Health Sciences, 2024, 19(02), 449–455.
Article DOI: 10.30574/wjbphs.2024.19.2.0542
Publication history:
Received on 12 July 2024; revised on 24 August 2024; accepted on 27 August 2024
Abstract:
This study evaluates the formulation and evaluation of pineapple-sweetened yogurt made from cow milk and soy milk. The research investigates how varying proportions of cow milk, soy milk, and pineapple affect the physicochemical properties, microbial load, sensory attributes, and proximate composition of the yogurt. The pH of the samples ranged from 4.15 to 4.39, with the titratable acidity showing significant variations from 0.087 to 0.095. Total plate count (TPC) revealed a higher microbial load of 1.951x105 CFU/ml in 100% cow milk yogurts sweetened with 10% pineapple. Sensory evaluation highlighted that the addition of pineapple significantly enhanced the color, taste, and overall acceptability of the samples, particularly in samples with higher cow milk content. The MP sample with 50% cow milk, 50% soy milk, and 10% pineapple scored highest in taste with 8.22, while the CP sample of 100% cow milk and 10% pineapple was most preferred overall at 8.05. Proximate analysis revealed that soy milk and pineapple reduced moisture and fat content while varying ash content. Crude protein ranged from 3.09 to 3.96%. This research identifies that adding pineapple enhanced the sensory qualities of the yogurt samples, thereby supporting the use of soy milk and natural sweeteners like pineapple in yogurt production.
Keywords:
Plant-based yoghurt; Pineapple-sweetened; Soy milk; Sensory; Proximate composition
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0