Abstract:
trial was conducted to assess the suitability of incorporating coconut fat
as coconut cream in flavoured yoghurt at various levels and the properties of the product
were studied. A detailed review of literature on the various physico-chernical properties
of yoghurt has been presented.
The treatments were divided in to TC ( control without stabiliser) T2, T3,
T4,T5 (25, 50, 75 and 100 per cent replacement level of milk fat respectively using coconut
cream, without stabiliser), T6, T7, T8, T9 (25, 50, 75 and 100 per cent replacement level of
milk fat respectively using coconut cream, with stabiliser 0.2 per cent) and the physico -
chemical, micro-biological and organoleptic properties of the treatments were studied.
Experimental yoghurt mixes prepared were analysed for titratable acidity,
pH and total solids. Statistical analysis revealed no significant difference between control
and treatments of the above characters.
No significant difference was noticed in pH and fat between the control and
treatment yoghurt samples whereas a significant difference (p< 0.01) in titratable acidity,
protein, NPN, curd tension and viscosity was observed between control and treatments.
Protein, NPN, curd tension and viscosity showed an increasing trend with increasing
level of replacement. In treatments T6, T7, T8 and T9 sodium alginate produced slight
improvement in curd tension and viscosity but it was not statistically significant.
Tyrosine value increased at replacement level of 50 per cent onwards as compared to
control. Coliform and yeast/ mould count showed no significant difference between
control and treatments.
Organoleptic quality of the products revealed no significant difference
between control and treatments except for body and texture scores which showed a
significant (p< 0.05) difference. Stabiliser sodium alginate produced little improvement in
the body and texture score but was statistically not significant as compared to their
corresponding pair. The results of the experiment revealed that coconut fat can be
replaced upto 100 per cent level in the yoghurt preparation with an advantage of cost
saving, increased protein, NPN, curd tension and tyrosine value. Even upto 100 per cent
replacement level overall total organoleptic scores were comparable with control.
