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Ramos, M. and Juarezs, M. Sheep milk. Encyclopedia of Dairy Sciences. Elsevier. 2539-2545. 2004.

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Article

Nutritional Assessment and Sensory Attributes of Carrot-enhanced Yoghurts Produced from Àkwiyáa Goat, Rago Sheep Milks, Their Blends and Cow Milk

1Department of Food Science and Technology, University of Uyo

2Department of Biochemistry, University of Calabar

3Department of Biochemistry, University of Calabar, Nigeria


American Journal of Food and Nutrition. 2019, Vol. 7 No. 2, 49-54
DOI: 10.12691/ajfn-7-2-3
Copyright © 2019 Science and Education Publishing

Cite this paper:
Sunday Edet Enidiok, Edisua Horgan Itam, Eyong Ubani Eyong. Nutritional Assessment and Sensory Attributes of Carrot-enhanced Yoghurts Produced from Àkwiyáa Goat, Rago Sheep Milks, Their Blends and Cow Milk. American Journal of Food and Nutrition. 2019; 7(2):49-54. doi: 10.12691/ajfn-7-2-3.

Correspondence to: Sunday  Edet Enidiok, Department of Food Science and Technology, University of Uyo. Email: sundayeenidiok@uniuyo.edu.ng

Abstract

One of the dairy products with high nutritional value and healthful properties is yoghurt. Considering the therapeutic value of Akwiyáa 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 Àkwiyáa milk(X1), Rago milk(X2), blends of Àkwiyáa and Rago milk samples enhanced with carrot (X1X2YC) and 100% cow milk(X0) as control, were evaluated. Milk samples X1, X2 and X0 were asceptically obtained manually, screened and pasteurized at 70° -75°C 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, X1YC and X2YC. Àkwiyáa/Rago milk blend yoghurt samples X1X2YC1 (50/50), X1X2YC2 (60/40), X1X2YC3 (70/30), X1X2YC4 (80/20) with 20g carrot; X1X2Y0 (50/50) and X0Y0 (100%) without carrot were produced with 5% sugar addition. Fermentation using mixed starter culture of Lactobacillus bulgaricus and Streptococcus thermophilus at the rate of 18g/L was carried out at 43°C for 6hr and terminated at pH 4.5. Minerals: calcium, potassium, magnesium, phosphorus, zinc and iron in X1YC and X2YC were higher than the control (X0Y0). Treatment samples were also nutritionally richer than the control with X1X2YC1 averagely having the highest values. In sensory evaluation, the treatment samples had similar organoleptic rating with the control. However, X2YC and X1X2YC3 were rated best in general acceptability. Sample X1X2YC3 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.

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