Chemical, physicochemical and sensory properties of yoghurt and yoghurt simulates produced from the blends of cow milk and coconut milk

Abstract

Chemical, physico-chemical and sensory properties of yoghurt and yoghurt simulates produced from blends of cow milk and coconut milk were investigated to produce a value-added product from the blends. Cow milk and coconut milk were blended in ratios 100:0; 80:20; 60:40; 50;50; 40:60; 20:80 and 0:100. Colour, pH, titratable acidity (TTA), proximate and mineral composition of the yoghurt samples were determined using standard methods. A 30–member panel assessed the yoghurt samples for sensory attributes, using a 5-point Hedonic scale. The L* value showed that 100% cow milk was the lightest with a value of 101.78. The pH and TTA values ranged from 3.78-3.81 and 0.21-0.51% respectively. The moisture contents ranged from 77.28–84.92%, protein: 2.20 – 4.69%, ash: 0.44 – 1.02%, fat: 0.07 – 0.31%, carbohydrate: 11.06 – 16.52%., phosphorus: 26.55 – 84.7 mg/100g, potassium: 62.27 – 161.62 mg/100g, zinc: 0.15 – 0.73 mg/100g, iron: 39.38 – 91.59 mg/100g, magnesium: 6.34 – 20.69 mg/100g, calcium: 61.58 – 217.23 mg/100g and manganese: 7.07 – 220 mg/100g. The yoghurt blend with 40% coconut was the most preferred among the blends and next to the sample with 100% milk in terms of general acceptability. Coconut yoghurt could serve as substitute for yoghurt from cow milk.