Abstract:
The current research work was conducted to measure the quality and feasibility of yogurt prepared by using cow milk and different levels of coconut milk with 2% starter culture. The aim of this research is to study the effect of addition of coconut milk in yoghurt. Design expert® version 10 D-optimal design was employed for the formulating the recipe of yoghurt. The obtained five formulations coded A (10%), B (20%), C (30%), D (40%) & E (50%) of coconut milk incorporated yoghurt were prepared in laboratory. The samples were subjected to sensory evaluation by quality scoring method for consumer acceptability. Score was given by individual panelist on the basis of color, taste, aroma and texture. Based on these quality parameter and sensory analysis score, the data were analyzed by two ways ANOVA (no blocking) using Genstat and means were compared using LSD at 5% level of significance.
From sensory evaluation, formulation A (10% ) coconut milk incorporated yoghurt was found to be significantly (p<0.05) best using LSD at 5% level of significance quality whose total solid, fat, acidity, protein, carbohydrate, total ash, moisture content , lactose content and pH were found 20%, 5.1%, 0.71%, 3.5%, 5.06%, 0.94%, 82%, 3.8% and 4.4 respectively. Shelf life of the best 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 7 days at refrigeration.
Description:
A dissertation submitted to the Department of Food Technology, Central Campus of Technology, Tribhuvan University, in partial fulfilment of the requirement for the degree of B. Tech. in Food Technology
