Amonyeze, Ahunna O. and Eze, Chinazom M. and Oroatumere, Chinazaekpere P. and Ojonimi, Ojotule and Aniagor, Ebele N. and Nwaoha, Ifeoma-Mbaenyi (2022) Proximate Composition and Sensory Evaluation of Spoonable and Drinkable Yoghurt with Watermelon (Citrullus lanatus) Pulp and Juice. International Journal of Home Economics, Hospitality and Allied Research, 1 (1). pp. 11-22. ISSN 2971-5121
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Abstract
There is an increasing trend in yoghurt consumption due to the health benefit. Spoonable and drinkable Yoghurt was produced and flavored with graded levels of watermelon pulp (for spoonable) and juice (For drinkable). Watermelon (Citrullus lanatus) juice and pulp were used to substitute 0, 10, 20, 30, 40, and 50% of yoghurt. The proximate and sensory properties of the yoghurts were determined. Results obtained showed that the addition of watermelon pulp and juice extract to the yoghurt had a significant (p < 0.05) effect on the parameters analyzed. The protein, fat, ash, fiber and carbohydrate content of drinkable yoghurt samples ranged from 2.10 – 2.65, 1.63 – 2.25, 0.19 - 0.49, 0.61- 0.80 and 9.87 – 9.93 percent, respectively, while sample with watermelon pulp ranged from 3.25 – 4.05, 1.96 – 2.49, 0.26 – 0.37, 1.11–1.96 and 7.40 – 9.50 percent respectively. From the sensory scores, samples DPY +WMJ (90:10) with the lowest level of watermelon juice were most preferred and compared favorably with the control sample based on color, taste, and overall acceptability, although increased levels of watermelon pulp to the spoonable yoghurt were not acceptable to the panelist due to its fibrous taste. The addition of watermelon pulp and juice improved the nutrient value of the yoghurt.
| Item Type: | Article |
|---|---|
| Additional Information: | Fermentation, Proximate, Sensory scores, Watermelon, Yoghurt |
| Subjects: |
A General Works > AC Collections. Series. Collected works T Technology > TX Home economics |
| Depositing User: | Prof Ngozi Mary Eze |
| Date Deposited: | 30 Nov 2022 13:19 |
| Last Modified: | 30 Nov 2022 13:19 |
| URI: | https://tudr.org/id/eprint/1224 |
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