Chemical, rheological and sensory characteristics of yoghurt from goat's milk partially filled with corn, coconut and olive oil
Date
4-2014
Degree
Bachelor of Science in Agriculture
Major Course
Major in Animal Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Maria Cynthia R. Oliveros
Restrictions
Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.
Abstract
The study aimed to compare the chemical, rheological and sensory characteristics of yoghurt from partially filled milk with yoghurt from whole goat?s milk. Corn, coconut and olive oil were used to replace 25% of the milk fat. The data were analyzed using SAS (Version 9.1). Yoghurt with full cream goat?s milk and yoghurt partially filled with corn, coconut and olive oil did not differ significantly in fat and protein content. Linear contrast data revealed that yoghurt with full cream had significantly higher total solids than the filled yoghurt while the titratable acidity and pH of the yoghurt treatments did not differ significantly. Susceptibility to syneresis was higher in filled yoghurt treatments. Yoghurt partially filled with coconut oil had significantly higher over-all flavor than yoghurt partially filled with corn oil. However, yoghurt filled with coconut oil did not differ significantly from full cream yoghurt and yoghurt with olive oil in over-all flavor. The scores for appearance, goaty flavor, mouth-feel and general acceptability did not differ among yoghurt treatments. General acceptability was significantly correlated with appearance, over-all flavor and mouth-feel. Goaty flavor was not significantly different among treatments and has a negative and very weak linear correlation with general acceptability. Yoghurt from full cream goat?s milk had significantly higher product yield than filled goat?s milk. Yoghurt partially filled with corn and coconut oil had the least costs formulation. The results of the study indicate that goaty flavor was not lessened with 25% replacement of milk fat with corn, coconut and olive oil, however, the goaty flavor in the current experiment did not decrease the general acceptability of the product. Goat?s milk partially filled with corn, coconut and olive oil could be used to produce yoghurt with good sensory characteristics and acceptability.
Language
English
Call Number
LG 993.5 2014 A3 /S25
Recommended Citation
Santiago, Mary Joy J., "Chemical, rheological and sensory characteristics of yoghurt from goat's milk partially filled with corn, coconut and olive oil" (2014). Undergraduate Theses. 1928.
https://www.ukdr.uplb.edu.ph/etd-undergrad/1928
Document Type
Thesis
Notes
status: in process
loc: UPLB Main Library Cataloging Section