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

Sunday Edet Enidiok^1, , Edisua Horgan Itam² and Eyong Ubani Eyong³

¹Department of Food Science and Technology, University of Uyo

²Department of Biochemistry, University of Calabar

³Department of Biochemistry, University of Calabar, Nigeria

Cite this paper:
Sunday Edet Enidiok, Edisua Horgan Itam and 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

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 (X₁X₂Y_C) 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, X₁Y_C and X₂Y_C. Àkwiyáa/Rago milk blend yoghurt samples X₁X₂Y_C1 (50/50), X₁X₂Y_C2 (60/40), X₁X₂Y_C3 (70/30), X₁X₂Y_C4 (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 X₁Y_C and X₂Y_C were higher than the control (X₀Y₀). Treatment samples were also nutritionally richer than the control with X₁X₂Y_C1 averagely having the highest values. In sensory evaluation, the treatment samples had similar organoleptic rating with the control. However, X₂Y_C and X₁X₂Y_C3 were rated best in general acceptability. Sample X₁X₂Y_C3 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.

Keywords:
ruminants’ milk yoghurt physicochemical mineral and sensory attributes

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