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Thermization and Storage Effects on the Nutritional Attributes and Shelfstability of Yogurt Made From Blends of Cowmilk and Coconut Milk

Thermization and Storage Effects on the Nutritional Attributes and Shelf-stability of Yogurt Made From Blends of Cowmilk and Coconut Milk

Project / Seminar Material
Reference ID: PS-6247-TM

DEDICATION

This research material titled “Thermization and Storage Effects on the Nutritional Attributes and Shelf-stability of Yogurt Made From Blends of Cowmilk and Coconut Milk” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Agricultural Engineering (AE), Book Authors and Profound Scholars of existing or related project material on “Thermization and Storage Effects on the Nutritional Attributes and Shelf-stability of Yogurt Made From Blends of Cowmilk and Coconut Milk” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

ABSTRACT

Yoghurts were produced by blending reconstituted powdered cow milk (100 g of powdered cow milk (CM) : 0.5 litres of water) with 25 % and 50 % coconut milk (CCM) and a control (100 % cow milk) before fermentation. After fermentation for 16 h at room temperature, the yoghurts were subjected to two heat treatments (thermization) namely, 75 0C thermization and 80 0C thermization and a control (unthermized). The proximate, physicochemical, vitamin and microbiological quality of yoghurt samples were investigated during storage at room temperature for 5 weeks. The results obtained, revealed that in each of the three formulations of yoghurt, proximate composition, titratable acidity (TTA), total solids, free fatty acids (FFA), viscosity, microbial load and vitamins decreased as the temperature of thermization increased.

The pH and moisture increased from 4.30 and 82.36 %, respectively with increase in thermization temperature to 4.59 and 83.39 %, respectively. Yoghurts samples from 50 % cow milk (CM) + 50 % coconut milk (CCM) had the highest moisture content (83.39 %) and lowest total solid content (17.84 %) compared to 82.98 % and 18.16 %, respectively from 75 % cow milk (CM) + 25 % coconut milk (CCM) and 82.92 % and 18.28 %, respectively from 100 % cow milk (CM). Titratable acidity increased significantly (p < 0.05) with increase in percentage coconut milk ( 0.77 for 100 % cow milk (CM), 0.82 for 75 % cow milk (CM) + 25 % coconut milk (CCM) and 0.87 for 50 % cow milk (CM) + 50 % coconut milk (CCM)).

There was significant (p < 0.05) decrease in pH as the percent coconut milk increased (4.48 for 100 % cow milk (CM), 4.40 for 75 % cow milk (CM) + 25 % coconut milk (CCM) and 4.30 for 50 % cow milk (CM) + 50 % coconut milk (CCM)). The highest viscosity of 282.59 ± 2.46 cPs was obtained for unthermized 100 % cow milk which also had the highest protein content of 3.84 ± 0.11 %. Free fatty acid increased significantly (p < 0.05) with increase in percent coconut milk and during storage. B-complex vitamins (B1, B2 and B3) increased significantly (p<0.05) as the storage time increased while the antioxidant vitamins (vitamin C and E) decreased significantly (p < 0.05). Vitamin A was not detected in any of the samples. Total bacterial count increased significantly (p < 0.05) from 2.27 x 102 cfu/ml ± 0.14 to 6.77 x 102 cfu/ml ± 0.10 on storage within 3 weeks. Thereafter, their numbers reduced. Fungi were detected in all the yoghurt samples but they reduced after one week of storage. Sensory results indicated that yoghurts with coconut milk (CCM) and those thermized at 80 0C had significant (p < 0.05) lower consumer preferences.


Thermization and Storage Effects on the Nutritional Attributes and Shelf-stability of Yogurt Made From Blends of Cowmilk and Coconut Milk

CHAPTER ONE

1.1 Introduction

… As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of technical terms.

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

Summary Headlines for Thermization and Storage Effects on the Nutritional Attributes and Shelf-stability of Yogurt Made From Blends of Cowmilk and Coconut Milk



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