Quality and consumer's acceptability of non-fat yogurt drink

With the rising demand for yogurt, a non-fat yogurt drink (sweetened or unsweetened) was developed from 8 or 10% reconstituted skimmilk (8% RMS or 10% RMS) and tested for gross composition, sensory quality and consumer's acceptability against a yogurt drink made from full cream cow's milk (FM) adjusted to the same total solid levels. With or without sugar, the 8 and 10% RSM yogurt drinks always had a significantly lower (P0.05) fat content (0.01%-0.04%) than the FM yogurt drinks (2.67-3.34%). Also, the total solids (8.17%-17.00%) and pH (3.68-3.81) of the former drinks were lower than those of the latter but difference was not statistically significant. The RSM yogurt drinks, however, had significantly higher titratable acidity (0.79%-1.21%) and total protein (2.98%-3.72%) than the DM yogurt drinks which were respectively 0.61%-0.75% and 1.75%-2.36%. The addition of 9% sugar to both RSM and FM yogurt drinks caused a significant increase in their total solids content. Likewise, their pH values increased but not statistically significant. While fat, total protein and titratable acidity values were decreased by the addition of sugar to both RSM and FM yogurt drinks, only the titratable acidity of the 10% RSM yogurt drink was significantly reduced. Panel evaluation showed that both the sweetened RSM and FM yogurt drinks scored equally high for taste, smell and color/appearance, with the 8% RSM yogurt drink having the best consistency which is considered desirable for a yogurt drink. Likewise, the yogurt drinks obtained very high general acceptabilities, with the 10% RSM yogurt drink obtaining the highest score. The unsweetened yogurt drinks were down-graded for taste and found unacceptable. The 8% RSM sweetened yogurt drink was highly acceptable to 89.36% of the consumers with 30.85% liking it very much. Thus, a nutritious, refreshing and highly acceptable non-fat sweetened yogurt drink can be produced from 8% reconstituted skimmilk