Physical and hedonic properties of cow milk yogurt containing different levels of avocado pulp (Perseaamericana, Mill)

Abstract

The research aimed to analyze physical and hedonic properties of cow milk yogurt containing different levels of avocado pulp (Perseaamericana, Mill) and determine the best level of avocado pulp on cow’s milk yogurt. The material used were fresh milk of Holstein Friesian crossbred dairy cow, avocado pulp and commercial starter plain yogurt. The research design used a completely randomized design (CRD) of direct pattern with five treatments includingP0 = 100 ml yogurt + 0% avocado pulp, P1 = 97.5 ml yogurt + 2.5% avocado pulp, P2 = 95 ml yogurt + 5.0% avocado pulp, P3 = 92.5 ml yogurt + 7.5% avocado pulp, and each treatment consisted of five replications. The data were analyzed by variance analysis, and difference treatment was continued with Duncan’s New Multiple Range Test (DMRT). The results showed that different levels of avocado pulp affected on viscosity adhesiveness and cohesiveness of yoghurt (P<0.05). However, the treatment did not affect hardness (P>0.05). Hedonic test showed that adding avocado pulp into yogurt did affect (P<0.05) color and flavor, and also taste of yogurt was high significanly effected (P<0.01). Overall, it can be seen that the different levels of avocado pulp in cow milk yogurt can increase physical properties of yogurt including viscosity and hedonic quality. The best level of avocado pulp added to cow milk yogurt was 7.5%.