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Production And Quality Evaluation Of Imitation Yoghurt From Blends Of Cow Milk And Cashewnut Milk Anacadium Ocidentale


Publication Date:

Authors : ; ; ; ; ; ; ; ; ; ;

Page : 379-385

Keywords : Yoghurt; fermentation; cashew nut; cow-milk; starter culture;

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In recent years research efforts in the developing countries have been geared towards the improvement of protein quality of foods using blends of legumes and edible nuts which is considered a nutritionally balanced product. The present study was aimed at finding local substitute for cow milk based with high protein content of a well-balanced amino acid composition and high digestibility using cashew nut milk. Yoghurt samples were produced from blends of cashew nut milk and cow milk using Streptococcus thermophillus and Lactobacillus bulgaricus as starter cultures. Ratio of cashew nut milk to cow milk was 9010 8020 7030 6040 5050 and 100 whole cow milk as control and were subjected to proximate physico-chemical mineral microbiological and organoleptic assessment. The result of chemical analysis revealed that the most acceptable yoghurt was sample B9010 whole cow milk cashewnut milk with moisture content of 86.670.01 protein contents 3.250.02 ash content0.440.04 fat content 3.180.01 lactose6.770.02 which compares well with standard yoghurt. Also the value of TTA 1.360.001 pH 4.400.001 sugar level 18.310.001 and relative density 1.0170.001. Yoghurt produced from whole cow milk did not differ organoleptically p0.05 from those produced cashew nut and cow milk in all quality attributes appearance mouth feel taste and overall acceptability but differ significantly p0.05 and microbiological examination revealed a tolerable level for all the samples. This study has shown that it is feasible to produce acceptable and affordable yoghurt-like product from cashew nut and cow milk which could be of economic significance since cow milk is relatively expensive and highly perishable

Last modified: 2018-06-03 19:54:05