Production and Quality Assessment of Plant-based Yoghurt from Coconut Milk Fortified with Date Syrup
Sylvester Obaike Adejo *
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Chemistry, Benue State University, Makurdi, Nigeria.
Konsum Linda Kemjie *
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Chemistry, Benue State University, Makurdi, Nigeria.
Vachefon Heuvey Forwoukeh
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Chemistry, Benue State University, Makurdi, Nigeria.
Kelly Ndombow Yakum
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Chemistry, Benue State University, Makurdi, Nigeria.
Victor Egbeneje
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Chemistry, Benue State University, Makurdi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aim: To evaluate the physicochemical, microbial, sensory attributes and storage stability of coconut yoghurt fortified with date syrup.
Methodology: Yoghurt was prepared from coconut milk and date syrup. Five samples were formulated as follows: T0 (100% cow milk), T1 (100% coconut milk), T2 (85% coconut milk, 15% date syrup), T3 (80% coconut milk, 20% date syrup), T4 (75% coconut milk, 25% date syrup) and T5 (70% coconut milk, 30% date syrup) The yoghurt samples were subjected to physicochemical and microbial analysis using standard methods. The sensory attributes assessed were appearance, aroma, taste, consistency and overall acceptability. The pH, titratable acidity and viscosity were evaluated during 4 weeks of storage at refrigerated condition (4- 6o c).
Results: From the result, pH, titratable acidity, viscosity, and total solid ranged from 4.50 - 4.41%, 0.82 – 0.94%, 12.0 -72.40 cP and 11.64 – 18.81% respectively. These parameters increased significantly (p<0.05) with increase in the proportion of date syrup. The result showed a significant increase in ash, protein, carbohydrate, and fiber with a corresponding decrease in fat and moisture content as the proportion of date syrup increased. The total bacterial count ranged from 6.95 - 8.20cfu/ml, with Yeast, molds and coliforms undetected. The produced yoghurt samples all have quality attributes of animal milk yoghurt and better storage stability.
Conclusion: Therefore, production of commercial yoghurt using plant-based milk (coconut milk) blended with nutritiously rich sweeteners like date fruit is encouraged.
Keywords: Plant-based milk, animal milk, yoghurt, physicochemical properties, sensory properties, storage stability