Physicochemical, microbiological and sensorial qualities of dairy yoghurt supplemented with coconut and tiger nut milk extract during storage

Abstract

Plant-based milk products are tasty and nutritious for all ages. In Nigeria, these products are widely available and affordable by many, and sometimes also serve as alternatives to fresh cow’s milk in many homes due to scarcity or unavailability of the former. Many researchers have reported that the presence of lactose in cow milk is deleterious to individuals that are lactose intolerant or have dairy allergies. Coconut (Cocos nucifera) and tiger nut (Cyperus esculentus) are rich in fiber, protein, minerals such as phosphorous, selenium, potassium, manganese, and some vitamins. In this study, the physicochemical, microbiological properties, and sensory evaluation of dairy yoghurt fortified with coconut milk (CNM) and tiger nut milk (TNM) at varying percentages were evaluated during the period of storage (0, 4, 7, and 14 days) at 4°C, with dairy yoghurt serving as control. Lactobacillus spp. were the main fermentative organisms in all the yoghurt samples. The pH of the yoghurt samples ranged between 3.61-5.74 for the freshly prepared samples and between 3.18-5.19 after 14 days of storage. No significant differences were observed in the sensory properties of yoghurt containing 10, 20 and 30% TNM and CNM, and the control. In conclusion, plant-based milk sources can serve as a close substitute for dairy yoghurt.