@article{ajfn2019723,
author={{Enidiok, Sunday Edet and Itam, Edisua Horgan and Eyong, Eyong Ubani},
title={Nutritional Assessment and Sensory Attributes of Carrot-enhanced Yoghurts Produced from ¨¤kwiy¨¢a Goat, Rago Sheep Milks, Their Blends and Cow Milk},
journal={American Journal of Food and Nutrition},
volume={7},
number={2},
pages={49--54},
year={2019},
url={http://pubs.sciepub.com/ajfn/7/2/3},
issn={2374-1163},
abstract={One of the dairy products with high nutritional value and healthful properties is yoghurt. Considering the therapeutic value of Akwiy¨¢a milk, nutritional content of Rago milk and health benefits of carrot, the present study was designed to produce functional yoghurt based on physico-chemical and sensory characteristics of these  ingredients. Physicochemical, mineral and sensory attributes of yoghurts produced from ¨¤kwiy¨¢a milk(X<SUB>1</SUB>), Rago milk(X<SUB>2</SUB>), blends of ¨¤kwiy¨¢a and Rago milk samples enhanced with carrot (X<SUB>1</SUB>X<SUB>2</SUB>Y<SUB>C</SUB>) and 100% cow milk(X<SUB>0</SUB>) as control, were evaluated. Milk samples X<SUB>1</SUB>, X<SUB>2</SUB> and X<SUB>0</SUB> were asceptically obtained manually, screened and pasteurized at 70¡ã -75¡ãC for 30 minutes. Twenty (20g) of carrot juice at the rate of 10% was added to 180g of each milk sample for production of yoghurts, X<SUB>1</SUB>Y<SUB>C</SUB> and X<SUB>2</SUB>Y<SUB>C</SUB>. ¨¤kwiy¨¢a/Rago milk blend yoghurt samples X<SUB>1</SUB>X<SUB>2</SUB>Y<SUB>C1</SUB> (50/50), X<SUB>1</SUB>X<SUB>2</SUB>Y<SUB>C2</SUB> (60/40), X<SUB>1</SUB>X<SUB>2</SUB>Y<SUB>C3</SUB> (70/30), X<SUB>1</SUB>X<SUB>2</SUB>Y<SUB>C4</SUB> (80/20) with 20g carrot; X<SUB>1</SUB>X<SUB>2</SUB>Y<SUB>0</SUB> (50/50) and X<SUB>0</SUB>Y<SUB>0</SUB> (100%) without carrot were produced with 5% sugar addition. Fermentation using mixed starter culture of <i>Lactobacillus bulgaricus</i> and <i>Streptococcus thermophilus</i> at the rate of 18g/L was carried out at 43¡ãC for 6hr and terminated at pH 4.5<i>.</i> Minerals: calcium, potassium, magnesium, phosphorus, zinc and iron in X<SUB>1</SUB>Y<SUB>C </SUB>and X<SUB>2</SUB>Y<SUB>C</SUB> were higher than the control (X<SUB>0</SUB>Y<SUB>0</SUB>). Treatment samples were also nutritionally richer than the control with X<SUB>1</SUB>X<SUB>2</SUB>Y<SUB>C1</SUB> averagely having the highest values. In sensory evaluation, the treatment samples had similar organoleptic rating with the control. However, X<SUB>2</SUB>Y<SUB>C</SUB> and X<SUB>1</SUB>X<SUB>2</SUB>Y<SUB>C3</SUB> were rated best in general acceptability. Sample X<SUB>1</SUB>X<SUB>2</SUB>Y<SUB>C3</SUB> would be most acceptable to consumers as nutraceutical: based on the nutrient rich quality of ruminants¡¯ milk, carotenoids and fibre from carrot which could be harnessed for healthy living.},
doi={10.12691/ajfn-7-2-3}
publisher={Science and Education Publishing}
}