International Journal of Food and Nutritional Science International Journal of Food and Nutritional Science International Journal of Food and Nutritional Science International Journal of Food and Nutritional Science 2377-0619Ommega Online PublishersNew Jersey, USA182410.15436/2377-0619.19.1824Research ArticlePhysico-chemical, Sensory Attributes and Microbial analysis of Yoghurt made from Powder Milk and Tiger-nut milk BlendPhysico-chemical, Sensory Attributes and Microbial analysis of Yoghurt made from Powder Milk and Tiger-nut milk BlendOlaniyi OlawaleOjukoDepartment of Food Technology University of Ibadan Oyo State NigeriaEditor* E-mail: waleojuko26@gmail.com
The authors have declared that no competing interests exist.
20192202201961IJFNS-18-RA-182409032018180220192019Creative Commons Attribution LicenseThis is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.Yoghurt is a fermented milk product produced by bacteria fermentation of milk which is consumed all over the world This study investigated the physico-chemicals sensory attributes and microbial analysis of yoghurt made from powder milk and tiger-nut milk Powder milk-tigernut milk yoghurt was produced in the following ratio and coded ABE 90 10 FBE 80 20 DCF 70 30 BDI 60 40 BEG 50 50 and EFE 100 powder milk as control sample The results revealed that the protein fat ash and the total energy content of the yoghurt were all increased as the level of the tiger-nut milk in the yoghurt increased The moisture content ranged from 84 24 to 92 15 There were significant different p le 0 05 in the total carbohydrate content the total carbohydrate ranged from 0 35 to 10 67 The pH of the sample BEG and EFE was not significantly different p le 0 05 so also ABE and DCF However the EFE had the lowest pH value The total solids ranged from 12 09 to 16 31 with sample EFE having the highest value of 16 31 total solids Titratable acidity TTA ranged from 1 04 to 6 02 with EFE having the highest value of 6 02 TTA The results of the colour parameters revealed that EFE had the highest value for lightness L and colour intensity C of 85 58 and 87 88 respectively There were significant different p le 0 05 in the hue angle H tan b a as the level of the H increased with the increased level of the tiger-nut milk The value of a redness greenness decreased as the tiger-nut milk increased while the b value blueness yellowness was risen and fallen as the tiger-nut milk increased The deltachroma value C of ABE had the highest value of 19 89 The microbial results under refrigeration temperature at 4 deg C showed that as the level of the tiger-nut milk increased the microbial loads increased particularly on the total viable bacterial count TVC The total fungal counts TFC also showed a similar trend but the EFE had the highest count of 6 10 x 103 cfu ml during the fourth week of the storage The total coliform counts TCC was detected only on the sample BDI and BEG throughout the storage period below the limit of detection LOD of microbial count However the microbial loads of all the samples were within the acceptable limit The sensory quality of the samples showed that there were significant different p le 0 05 in all the parameters analyzed The highest taste colour aroma and overall acceptability was recorded for ABE while the mouth feel was recorded for FBE 10