|
Full Length Research Paper
|
|
Promotion of coconut in the production of yoghurt
Rita E. Sanful
Department of Hotel, Catering and Institutional
Management, Cape Coast Polytechnic, P. O. Box AD 50, Cape
Coast, Ghana. E-mail: resanful@cpoly.edu.gh
or sanrita74@hotmail.com.
Accepted 22 April, 2009 |
|
|
|
Abstract |
|
|
Yoghurt was produced from milk obtained from
coconut milk and skimmed cow milk, by fermentation using starter
cultures. The results obtained show that the pH of the various
products ranged from 4.2 - 4.4. The acceptability of the yoghurt
produced was investigated in a sensory evaluation study. The
sensory evaluation study of the samples indicated that yogurt
produced from skimmed cow milk did not differ from those
produced from coconut and cow milk composites in all sensory
quality attributes. Thus coconut milk can be used with cow milk
to produce acceptable and affordable yoghurt since coconut milk
is cheaper. The results also showed that middle aged coconut (7
- 8 months old) could be used for the production of acceptable
yoghurt.
Key words:
Sensory evaluation, starter culture, coconut, substrate. |
