COMPARATIVE EVALUATION OF DAIRY WITH VEGETABLE BASED (SESAME, GROUNDNUT AND SOYBEAN) YOGHURTS
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Date
2016
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Abstract
Sesame, soybean and groundnut are important oil and protein rich seed. One important processing method to enhance their consumption is the production of vegetable based yoghurt. Fresh samples of sesame, soybean and groundnut were processed into their individual milk extract and inoculated to form respective vegetable yoghurt with addition of sweetener. The yoghurt samples were analyzed and compared with reconstituted full cream milk powder (FCMP) based yoghurt for their chemical composition, microbiological and sensory qualities using standard methods. The protein content of FCMP was 3.48% and vegetable based yoghurt ranged between 3.18 to 3.36% and there was no significant difference (p˂ 0.05) among them. The Carbohydrate content of FCMP was the lowest (3.19%), the value obtained for the vegetable yoghurt ranged between 4.99 and 6.44%. The fat content of FCMP (2.5%) was not significantly different (p˂ 0.05) from groundnut (2.38%) and sesame (2.4%) based yoghurt. The pH of the yoghurt varied between 4.08 in soybean to 4.34% in groundnut. The sensory evaluation also showed that there was no significant difference (p˂ 0.05) among the vegetable yoghurts in aroma, viscosity, taste and overall acceptability. Microbiological examination revealed that the yoghurt samples were within minimum acceptable standards