Plant based yoghurt was produced from blends of tiger nut, Coconut, and Date milk and fermented with Lactobacillus bulgaricus and Streptococcus thermophilis. Fourteen (14) experimental runs were carried out using Response Surface methodology (Face Centered Central Composite Design). An optimized milk blend with the ratio 0.167 Coconut, 0.667 Tiger nut, 0.167 Dates was used to achieve the desired product. The produced yoghurts were evaluated for proximate content, physiochemical such as PH, titratable acidity, sugar brix, and sensory characteristics. Results of the proximate content revealed that the plant -based milk blends gave high values for moisture (78.4 – 81.8%) as expected from liquid products. Ash content of the 14 extracts ranged from 0.29 to 0.40%. Protein content was generally low, ranging from 2.28 to 4.00% in all samples. Fat was appreciable in some samples about 5.6% and as low as 2.73% in sample 9 (1.0 A). Carbohydrate content ranged from 9.02% to 13.77%. pH analysis of all milk blends revealed various levels ranging from 5.77 to 7.01. Brix values obtained in this study showed that highest Brix values were seen in Blends 2 (0.167A, 0.167B & 0.667C), 1 (1.0 C), 13 (1.0 B) and 5 (0.667A, 0.167B & 0.167C) with Brix value 38.9, 37.5, 34.42, 31.3 respectively. There were significant (P<0.05) differences in taste and sweetness across the 14 samples for sensory evaluation.
| Published in | World Journal of Food Science and Technology (Volume 7, Issue 3) |
| DOI | 10.11648/j.wjfst.20230703.12 |
| Page(s) | 48-56 |
| 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), 2024. Published by Science Publishing Group |
Yoghurt, Tiger Nut, Coconut, Dates
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APA Style
Anumba Nonye, Joy Eke-Ejiofor, Charles Ishiwu, Victor Wabali. (2023). Physicochemical Properties and Sensory Evaluation of a Plant-Based Yoghurt Produced from Blends of Tiger Nut, Coconut and Dates. World Journal of Food Science and Technology, 7(3), 48-56. https://doi.org/10.11648/j.wjfst.20230703.12
ACS Style
Anumba Nonye; Joy Eke-Ejiofor; Charles Ishiwu; Victor Wabali. Physicochemical Properties and Sensory Evaluation of a Plant-Based Yoghurt Produced from Blends of Tiger Nut, Coconut and Dates. World J. Food Sci. Technol. 2023, 7(3), 48-56. doi: 10.11648/j.wjfst.20230703.12
AMA Style
Anumba Nonye, Joy Eke-Ejiofor, Charles Ishiwu, Victor Wabali. Physicochemical Properties and Sensory Evaluation of a Plant-Based Yoghurt Produced from Blends of Tiger Nut, Coconut and Dates. World J Food Sci Technol. 2023;7(3):48-56. doi: 10.11648/j.wjfst.20230703.12
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Download@article{10.11648/j.wjfst.20230703.12,
author = {Anumba Nonye and Joy Eke-Ejiofor and Charles Ishiwu and Victor Wabali},
title = {Physicochemical Properties and Sensory Evaluation of a Plant-Based Yoghurt Produced from Blends of Tiger Nut, Coconut and Dates},
journal = {World Journal of Food Science and Technology},
volume = {7},
number = {3},
pages = {48-56},
doi = {10.11648/j.wjfst.20230703.12},
url = {https://doi.org/10.11648/j.wjfst.20230703.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20230703.12},
abstract = {Plant based yoghurt was produced from blends of tiger nut, Coconut, and Date milk and fermented with Lactobacillus bulgaricus and Streptococcus thermophilis. Fourteen (14) experimental runs were carried out using Response Surface methodology (Face Centered Central Composite Design). An optimized milk blend with the ratio 0.167 Coconut, 0.667 Tiger nut, 0.167 Dates was used to achieve the desired product. The produced yoghurts were evaluated for proximate content, physiochemical such as PH, titratable acidity, sugar brix, and sensory characteristics. Results of the proximate content revealed that the plant -based milk blends gave high values for moisture (78.4 – 81.8%) as expected from liquid products. Ash content of the 14 extracts ranged from 0.29 to 0.40%. Protein content was generally low, ranging from 2.28 to 4.00% in all samples. Fat was appreciable in some samples about 5.6% and as low as 2.73% in sample 9 (1.0 A). Carbohydrate content ranged from 9.02% to 13.77%. pH analysis of all milk blends revealed various levels ranging from 5.77 to 7.01. Brix values obtained in this study showed that highest Brix values were seen in Blends 2 (0.167A, 0.167B & 0.667C), 1 (1.0 C), 13 (1.0 B) and 5 (0.667A, 0.167B & 0.167C) with Brix value 38.9, 37.5, 34.42, 31.3 respectively. There were significant (P<0.05) differences in taste and sweetness across the 14 samples for sensory evaluation.},
year = {2023}
}
TY - JOUR T1 - Physicochemical Properties and Sensory Evaluation of a Plant-Based Yoghurt Produced from Blends of Tiger Nut, Coconut and Dates AU - Anumba Nonye AU - Joy Eke-Ejiofor AU - Charles Ishiwu AU - Victor Wabali Y1 - 2023/07/20 PY - 2023 N1 - https://doi.org/10.11648/j.wjfst.20230703.12 DO - 10.11648/j.wjfst.20230703.12 T2 - World Journal of Food Science and Technology JF - World Journal of Food Science and Technology JO - World Journal of Food Science and Technology SP - 48 EP - 56 PB - Science Publishing Group SN - 2637-6024 UR - https://doi.org/10.11648/j.wjfst.20230703.12 AB - Plant based yoghurt was produced from blends of tiger nut, Coconut, and Date milk and fermented with Lactobacillus bulgaricus and Streptococcus thermophilis. Fourteen (14) experimental runs were carried out using Response Surface methodology (Face Centered Central Composite Design). An optimized milk blend with the ratio 0.167 Coconut, 0.667 Tiger nut, 0.167 Dates was used to achieve the desired product. The produced yoghurts were evaluated for proximate content, physiochemical such as PH, titratable acidity, sugar brix, and sensory characteristics. Results of the proximate content revealed that the plant -based milk blends gave high values for moisture (78.4 – 81.8%) as expected from liquid products. Ash content of the 14 extracts ranged from 0.29 to 0.40%. Protein content was generally low, ranging from 2.28 to 4.00% in all samples. Fat was appreciable in some samples about 5.6% and as low as 2.73% in sample 9 (1.0 A). Carbohydrate content ranged from 9.02% to 13.77%. pH analysis of all milk blends revealed various levels ranging from 5.77 to 7.01. Brix values obtained in this study showed that highest Brix values were seen in Blends 2 (0.167A, 0.167B & 0.667C), 1 (1.0 C), 13 (1.0 B) and 5 (0.667A, 0.167B & 0.167C) with Brix value 38.9, 37.5, 34.42, 31.3 respectively. There were significant (P<0.05) differences in taste and sweetness across the 14 samples for sensory evaluation. VL - 7 IS - 3 ER -
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