Effect of Thermization and storage period on the quality parameters of yoghurt
1 Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
2 Department of Food Technology, Kaduna Polytechnic, Kaduna, Nigeria.
Research Article
International Journal of Life Science Research Archive, 2022, 03(01), 110–117.
Article DOI: 10.53771/ijlsra.2022.3.1.0078
Publication history:
Received on 15 July 2022; revised on 03 September 2022; accepted on 05 September 2022
Abstract:
This research work was to investigate the effect of thermization and storage period on the quality parameters of yoghurt. The proximate, physiochemical and sensory evaluation of yoghurt thermized at 50 – 70 °C and stored at 0 – 4 weeks were studied. The moisture contents ranged from 86.15 to 89.94%, ash content ranged from 0.25 to 0.89%, fat content ranged from 2.98 to 3.91%, protein content ranged from 3.21 to 5.08%, carbohydrate content ranged from 3.25 to 5.07% and total solid ranged from 10.07 to 13.85%. There was decrease in the pH and total titratable acidity of the sample as days passes by, the value increase from 3.90 to 6.90 (pH tends towards alkaline) and 0.53 to 0.83% (total titratable acidity). Also, it was observed that yoghurt sample thermized at 65 °C had the most sensory properties (taste, odour, texture, appearance and overall acceptability) acceptability. The findings reveals that the higher the thermization temperature, the lower the degree of deterioration and also, that storage reduces the quality parameters/attributes of the yoghurt hence makes the yoghurt unfit for consumption.
Keywords:
Yoghurt; Thermization; Storage period; Quality parameters
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