Okafor, Chidinma A. and EZE, Gloria Uchenna (2024) Formulation and evaluation of pineapple-sweetened yoghurt made from cow milk and soy milk. World Journal of Biology Pharmacy and Health Sciences, 19 (02). pp. 449-455. ISSN 2582-5542
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Abstract
This study evaluates the formulation and evaluation of pineapple-sweetened yogurt made from cow milk and soy milk. The research investigates how varying proportions of cow milk, soy milk, and pineapple affect the physicochemical properties, microbial load, sensory attributes, and proximate composition of the yogurt. The pH of the samples ranged from 4.15 to 4.39, with the titratable acidity showing significant variations from 0.087 to 0.095. Total plate count (TPC) revealed a higher microbial load of 1.951x105 CFU/ml in 100% cow milk yogurts sweetened with 10% pineapple. Sensory evaluation highlighted that the addition of pineapple significantly enhanced the color, taste, and overall acceptability of the samples, particularly in samples with higher cow milk content. The MP sample with 50% cow milk, 50% soy milk, and 10% pineapple scored highest in taste with 8.22, while the CP sample of 100% cow milk and 10% pineapple was most preferred overall at 8.05. Proximate analysis revealed that soy milk and pineapple reduced moisture and fat content while varying ash content. Crude protein ranged from 3.09 to 3.96%. This research identifies that adding pineapple enhanced the sensory qualities of the yogurt samples, thereby supporting the use of soy milk and natural sweeteners like pineapple in yogurt production.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Natural and Applied Sciences |
| Depositing User: | Cynthia Ugwuoti |
| Date Deposited: | 05 Jun 2025 10:49 |
| Last Modified: | 05 Jun 2025 10:49 |
| URI: | http://eprints.gouni.edu.ng/id/eprint/4757 |
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