Physicochemical properties, colour characteristics, and sensory evaluation of full-cream cow-coconut milk yoghurts

• Main Authors: SARAFA ADEYEMI AKEEM, OLUWAFEMI YERUMOH, OLUWADAMILOLA LEIGH, KEHINDE BAMGBALA, GABRIEL OKEKE, FADEYINMI SOKUNBI, IBRAHIM OLAYIWOLA
• Format: Article
• Language: English
• Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2018-01-01
• Series: Croatian Journal of Food Science and Technology
• Online Access: http://hrcak.srce.hr/file/308840

Yoghurt is a popular fermented milk product, and milk, like other animal protein sources, is scarce and expensive. This study was therefore designed to explore the potentials of coconut milk and cow milk prepared from full cream powdered milk in the production of yoghurts and to determine the physicochemical, colour, and sensory properties of the yoghurts. Yoghurts were produced from milk blends obtained by mixing full-cream cow milk prepared from powdered milk and coconut milk in five different ratios (90:10, 80:20, 70:30, 60:40, and 50:50), based on a completely randomized design, with 100% full-cream cow milk yoghurt as the control. The physicochemical, colour, and sensory properties of the yoghurts were evaluated. Significant differences (p<0.05) existed among the physicochemical properties and colour characteristics of the yoghurts. However, all the evaluated sensory parameters of the yoghurts were not significantly different from one another. Acceptable yoghurts that were highly comparable to the control (100% full-cream milk yoghurt) were produced from full-cream cow milk and coconut milk at the ratios of 90:10 and 70:30. This study demonstrated that delicious and acceptable yoghurts could be prepared from full-cream powdered milk and coconut milk, which could be particularly advantageous to people that are moderately lactose intolerant and those in resource poor settings.