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Full Length Research Paper
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Use of alternative raw
materials for yoghurt production
Farinde, E.O.1*, Obatolu, V.A.1,
Fasoyiro, S.B.1, Adeniran, A.H.2 and
Agboola, E.R.1
1Institute
of Agricultural Research and Training, P.M.B 5029, Ibadan,
Nigeria.
2Department
of Food Science and Technology, Obafemi Awolowo University,
Ile-ife, Nigeria.
*Corresponding author. E-mail:
osekinat@yahoo.co.uk.
Tel: 2348075459882.
Accepted
21 August, 2008 |
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Abstract |
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Soymilk and maize steep water were used as alternative raw
materials to cow milk and commercial starter, respectively,
for production of yoghurt. The cow milk used was both Fresh
milk and dried powdered milk (DANO). The cost of production
of the yoghurt samples as well as their chemical, microbial
and organoleptic properties was compared with that of the
commercially available yoghurt (FAN MILK). There was no
significant difference (P<0.05) in the protein content of
soymilk yoghurt (either fermented with commercial starter or
maize steep water) and that of the dried powdered milk
yoghurt fermented with maize steep water. Soymilk yoghurt
fermented with commercial starter contained the highest
moisture, the least carbohydrate and the least total solid,
94.07%, 0.81% and 5.89 g/100 g, respectively. The commercial
yoghurt recorded the highest phosphorous and calcium 59.09
and 49.60 ppm, respectively. There was no significant
difference (p<0.05) in the total viable count of soymilk
yoghurt fermented with commercial starter and soymilk
yoghurt fermented with maize steep water. Soymilk yoghurt
fermented with maize steep water compares well with the
other yoghurt samples organoleptically and costs less to
produce.
Key
words:
Cow milk yoghurt, soymilk yoghurt, commercial yoghurt,
commercial starter, maize steep water, chemical, microbial
and organoleptic properties. |
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