Quality Assessment and Sensory Acceptability of Goat Milk yogurt
Yogurt is the most consumed and preference dairy product on the market due to the positive perception that the live culture in yogurt able to promote health benefits. However, syneresis is the major problem in commercial yogurt. Goat milk yogurt is more likely to cause syneresis due to the weak a...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Lambert Academic Publishing
2018
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/3852/1/FH05-FBIM-18-22021.pdf http://eprints.unisza.edu.my/3852/ |
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| Summary: | Yogurt is the most consumed and preference dairy product on the market due
to the positive perception that the live culture in yogurt able to promote
health benefits. However, syneresis is the major problem in commercial yogurt.
Goat milk yogurt is more likely to cause syneresis due to the weak and lack of
consistency in curd tension because lack of alpha S1-casein content in goat
milk proteins. This study aimed to determine the effect of different type of
stabilizer [(gelatin or carboxymethly cellulose (CMC)] and its’ concentration
(0, 0.2, 0.4, and 0.6%) on syneresis of goat milk yogurt. The influenced of
different concentrations of starter culture (2, 3, 4, and 5%) on pH, total titratable
acidity, and syneresis were also analysed to identify the optimum incubation
time (0, 3, 6, 9, and 12 h) for processing of goat milk yogurt. Sensory
attributes of the prepared yogurt was evaluated using 7-point hedonic scale.
Titratable acidity of the yogurt was expressed as percent of lactic acid
through titration method, while, syneresis test was analysed by centrifugation
method. For 0.2% CMC added, goat milk yogurt with 2% starter culture
presented syneresis value of 45.20% at 6 h incubation, while, 3% starter culture
presented syneresis value of 43.19% at 9 h incubation. Meanwhile, goat milk
yogurt with 0.2% gelatin showed syneresis value of 33.41% at 9 h incubation,
while, 0.4% gelatin showed syneresis value of 18.58% at 6 h incubation. Goat
milk yogurt with 0.2% gelatin and 2% starter culture with 9 h incubation time
received significant (p<0.05) highest sensory score in terms of aroma,
creaminess, and overall acceptability. Increased the concentration of gelatin can
reduced the syneresis value with shorter incubation time, however, longer the
incubation time can enhanced the flavour produced of yogurt to gain higher
sensory score. |
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