Production and Quality Assessment of Functional Yoghurt Enriched with Coconut

Joel Ndife; Felicia Idoko; Rabiu Garba

doi:doi:10.11648/j.ijnfs.20140306.19

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Production and Quality Assessment of Functional Yoghurt Enriched with Coconut

Joel Ndife, Felicia Idoko, Rabiu Garba

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 6)

Received: 11 October 2014 Accepted: 27 October 2014 Published: 20 November 2014

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Abstract

The potential of producing acceptable symbiotic yoghurt enriched with coconut-cake was investigated. Yoghurt samples A (Control), B, C and D were produced at 0%, 10%, 20%, and 30% of milk substitutions with coconut-cake. The physico-chemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The results of physico-chemical analysis obtained showed increase in values for pH (4.32-4.45), specific gravity (1.03-1.14), soluble solids (7.10-10.47%) and sweetness index (10.60-20.13).There were also remarkable increase in the proximate values for moisture (80.10-85.23%), fat (1.50-3.13%), fibre (0.2-2.18%) and ash(0.53-1.01%). A reverse trend was observed for acidity, total solids, protein and carbohydrate values in enriched yoghurts. The microbial analysis showed no presence of coliform bacteria. The total microbial count was highest in sample B (8.0x105) while sample A had the highest lactic acid bacteria count (6.4x103cfu/ml). The sensory evaluation result showed significant differences (0.05

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 6)
DOI	10.11648/j.ijnfs.20140306.19
Page(s)	545-550
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Yoghurt, Physico-Chemical, Microbial, Sensory

References

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APA Style

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. https://doi.org/10.11648/j.ijnfs.20140306.19

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ACS Style

Joel Ndife; Felicia Idoko; Rabiu Garba. Production and Quality Assessment of Functional Yoghurt Enriched with Coconut. Int. J. Nutr. Food Sci. 2014, 3(6), 545-550. doi: 10.11648/j.ijnfs.20140306.19

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AMA Style

Joel Ndife, Felicia Idoko, Rabiu Garba. Production and Quality Assessment of Functional Yoghurt Enriched with Coconut. Int J Nutr Food Sci. 2014;3(6):545-550. doi: 10.11648/j.ijnfs.20140306.19

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@article{10.11648/j.ijnfs.20140306.19,
  author = {Joel Ndife and Felicia Idoko and Rabiu Garba},
  title = {Production and Quality Assessment of Functional Yoghurt Enriched with Coconut},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {6},
  pages = {545-550},
  doi = {10.11648/j.ijnfs.20140306.19},
  url = {https://doi.org/10.11648/j.ijnfs.20140306.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140306.19},
  abstract = {The potential of producing acceptable symbiotic yoghurt enriched with coconut-cake was investigated. Yoghurt samples A (Control), B, C and D were produced at 0%, 10%, 20%, and 30% of milk substitutions with coconut-cake. The physico-chemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The results of physico-chemical analysis obtained showed increase in values for pH (4.32-4.45), specific gravity (1.03-1.14), soluble solids (7.10-10.47%) and sweetness index (10.60-20.13).There were also remarkable increase in the proximate values for moisture (80.10-85.23%), fat (1.50-3.13%), fibre (0.2-2.18%) and ash(0.53-1.01%). A reverse trend was observed for acidity, total solids, protein and carbohydrate values in enriched yoghurts. The microbial analysis showed no presence of coliform bacteria. The total microbial count was highest in sample B (8.0x105) while sample A had the highest lactic acid bacteria count (6.4x103cfu/ml). The sensory evaluation result showed significant differences (0.05
											
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TY  - JOUR
T1  - Production and Quality Assessment of Functional Yoghurt Enriched with Coconut
AU  - Joel Ndife
AU  - Felicia Idoko
AU  - Rabiu Garba
Y1  - 2014/11/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140306.19
DO  - 10.11648/j.ijnfs.20140306.19
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 545
EP  - 550
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140306.19
AB  - The potential of producing acceptable symbiotic yoghurt enriched with coconut-cake was investigated. Yoghurt samples A (Control), B, C and D were produced at 0%, 10%, 20%, and 30% of milk substitutions with coconut-cake. The physico-chemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The results of physico-chemical analysis obtained showed increase in values for pH (4.32-4.45), specific gravity (1.03-1.14), soluble solids (7.10-10.47%) and sweetness index (10.60-20.13).There were also remarkable increase in the proximate values for moisture (80.10-85.23%), fat (1.50-3.13%), fibre (0.2-2.18%) and ash(0.53-1.01%). A reverse trend was observed for acidity, total solids, protein and carbohydrate values in enriched yoghurts. The microbial analysis showed no presence of coliform bacteria. The total microbial count was highest in sample B (8.0x105) while sample A had the highest lactic acid bacteria count (6.4x103cfu/ml). The sensory evaluation result showed significant differences (0.05
											
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Author Information

Joel Ndife

Department of Food Technology, Kaduna Polytechnic, Kaduna, Nigeria
Felicia Idoko

Department of Food Technology, Kaduna Polytechnic, Kaduna, Nigeria
Rabiu Garba

Department of Food Technology, Kaduna Polytechnic, Kaduna, Nigeria

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APA Style

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. https://doi.org/10.11648/j.ijnfs.20140306.19

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ACS Style

Joel Ndife; Felicia Idoko; Rabiu Garba. Production and Quality Assessment of Functional Yoghurt Enriched with Coconut. Int. J. Nutr. Food Sci. 2014, 3(6), 545-550. doi: 10.11648/j.ijnfs.20140306.19

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AMA Style

Joel Ndife, Felicia Idoko, Rabiu Garba. Production and Quality Assessment of Functional Yoghurt Enriched with Coconut. Int J Nutr Food Sci. 2014;3(6):545-550. doi: 10.11648/j.ijnfs.20140306.19

Copy | Download

@article{10.11648/j.ijnfs.20140306.19,
  author = {Joel Ndife and Felicia Idoko and Rabiu Garba},
  title = {Production and Quality Assessment of Functional Yoghurt Enriched with Coconut},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {6},
  pages = {545-550},
  doi = {10.11648/j.ijnfs.20140306.19},
  url = {https://doi.org/10.11648/j.ijnfs.20140306.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140306.19},
  abstract = {The potential of producing acceptable symbiotic yoghurt enriched with coconut-cake was investigated. Yoghurt samples A (Control), B, C and D were produced at 0%, 10%, 20%, and 30% of milk substitutions with coconut-cake. The physico-chemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The results of physico-chemical analysis obtained showed increase in values for pH (4.32-4.45), specific gravity (1.03-1.14), soluble solids (7.10-10.47%) and sweetness index (10.60-20.13).There were also remarkable increase in the proximate values for moisture (80.10-85.23%), fat (1.50-3.13%), fibre (0.2-2.18%) and ash(0.53-1.01%). A reverse trend was observed for acidity, total solids, protein and carbohydrate values in enriched yoghurts. The microbial analysis showed no presence of coliform bacteria. The total microbial count was highest in sample B (8.0x105) while sample A had the highest lactic acid bacteria count (6.4x103cfu/ml). The sensory evaluation result showed significant differences (0.05
									
										Copy
										|
										Download

TY  - JOUR
T1  - Production and Quality Assessment of Functional Yoghurt Enriched with Coconut
AU  - Joel Ndife
AU  - Felicia Idoko
AU  - Rabiu Garba
Y1  - 2014/11/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140306.19
DO  - 10.11648/j.ijnfs.20140306.19
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 545
EP  - 550
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140306.19
AB  - The potential of producing acceptable symbiotic yoghurt enriched with coconut-cake was investigated. Yoghurt samples A (Control), B, C and D were produced at 0%, 10%, 20%, and 30% of milk substitutions with coconut-cake. The physico-chemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The results of physico-chemical analysis obtained showed increase in values for pH (4.32-4.45), specific gravity (1.03-1.14), soluble solids (7.10-10.47%) and sweetness index (10.60-20.13).There were also remarkable increase in the proximate values for moisture (80.10-85.23%), fat (1.50-3.13%), fibre (0.2-2.18%) and ash(0.53-1.01%). A reverse trend was observed for acidity, total solids, protein and carbohydrate values in enriched yoghurts. The microbial analysis showed no presence of coliform bacteria. The total microbial count was highest in sample B (8.0x105) while sample A had the highest lactic acid bacteria count (6.4x103cfu/ml). The sensory evaluation result showed significant differences (0.05
									
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