PREPARATION AND QUALITY EVALUATION OF ALMOND MILK INCORPORATED YOGHURT

Abstract

This work was carried out to prepare almond milk incorporated yoghurt with 2 % starter culture of Lactobacillus bulgaricus and Streptococcus thermophilus and to evaluate its sensory and physiochemical properties. Raw almond of sweet variety (Californian almond) was collected and soaked for 18-20 h and grinded with water (1:4 of kernel to water) to prepare almond milk. Design expert® version 13 D-optimal design was employed for the formulation of yoghurt recipe. The obtained five formulations coded A (25 %), B (50 %), C (75 %), D (100%) and E (0 %) of almond milk incorporated yoghurt were prepared in laboratory. The samples were subjected to sensory evaluation (appearance, aroma, color, taste, texture and overall acceptance) by quality scoring method for consumer acceptability and the sensory data were analyzed by two-way ANOVA (no blocking) using Genstat and means were compared using LSD at 5 % level of significance. From sensory evaluation, formation A (25 %) almond milk incorporated yoghurt was found to be significantly (p<0.05) superior in sensory quality. The moisture, protein, fat, acidity, and antioxidant activity of this formulation increased than the control yoghurt while ash, pH, lactose and total solid were found to be decreased. The shelf life of this product was estimated in terms of acidity and total plate count and the shelf life was found to be 2 days at room temperature and 6 days under refrigeration (5 °C). The total cost per 100 ml of the best yoghurt was found to be NRs 24.02 (as of 2023).