Nutritive value and consumer acceptability of soft-served yogurt iced cream from buffalo milk

Date

4-2012

Degree

Bachelor of Science in Agriculture

Major Course

Major in Animal Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Oliveros, Maria Cynthia R.

Abstract

Soft-served yogurt ice cream is one of the most appealing dairy products since it provides several nutritional and heath benefits in a dessert. Stores selling the product are using imported mix. Production of a local yogurt ice cream mix from buffalo milk was the focus of the study. The nutritive value was assessed, and the acceptability among Filipino consumers and the economics of production were also determined. Yogurt mixes were prepared containing 4%, 2.5% and 1% fat with a pH 4.1 with a much longer incubation period. These were subjected to nutrient analyses, consumer acceptability test and experienced panel evaluation in a completely randomized design. Significant differences were observed in the total solids of the product, thus affecting its flow ability. Yogurt with 4% fat produced a thick and viscous mix, and problems were encountered during the transfer to the soft-served machine. Yogurt eaters preferred the mix with 4% fat; non-yogurt eaters preferred the 2.5% fat mix. Based from the evaluation made by the experienced panelists, the mix with 2.5% fat was the most acceptable, for it was able to achieve well-balanced product in terms of its flavor, texture and mouth-feel. Overall, any of the treatments could be used in the production of the soft-served yogurt ice cream, but if a gravimetric type of soft serve machine would be used, the mix with 2.5% fat is recommended.

Language

English

Location

UPLB Main Library Special Collections Section

Call Number

Thesis

Document Type

Thesis

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