Development of a non-fat fruited yogurt
2001
Brizo, D. | Davide, C.L.
A non-fat fruited yogurt developed from reconstituted skim milk (RSM) in an attempt to meet the consumer's clamour for a low or non-fat yogurt with fruits. This was analyzed for gross composition, sensory, quality and consumer's acceptability in comparison with yogurt made from full cream cow's milk (FCM) adjusted to 15% total solids. One set of yogurt had 5 or 8% sugar with pineapple constant at 4% while another set had the pineapple varied at 10 or 12% with the sugar constant at 3%. Regardless of the level of pineapple of sugar added, the RSM yogurts always gave significantly higher pH, titratable acidity and total protein, but significantly lower fat content than those of FCM yogurts. There was no significant difference between moisture contents of RSM and FCM yogurts. Increase of sugar content of both RSM and FCM yogurts had little or no effect on fat and total protein, but caused a significant increase in pH and significant decrease in titratable acidity and moisture. Likewise, addition of 10 or 12% pineapple to the yogurt gave little or no change on pH, titratable acidity, fat and total protein. The higher level of pineapple, however, caused a significant decrease in moisture of yogurt. Sensory quality of both RSM and FCM yogurt was acceptable but the FCM yogurt was more highly acceptable than that of RSM yogurt; that with 5% sugar scored higher than that with 8% sugar. With sugar constant at 3%, the 12% pineapple yogurt was not preferred than that with 10% pineapple. Data revealed a 98.21% consumer acceptability for the 12% pineapple non-fat yogurt and 95.10% for the 4% pineapple yogurt. Both non-fat yogurts scored between like moderately to like very much and therefore are excellent alternatives to full cream milk yogurt
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños