YOGURT PRODUCTION USING TIGERNUT MILK AND COMMERCIAL YOGURT STARTER CULTURE
Abstract
ABSTRACT
The composite Tigernut milk yogurt with commercial yogurt starter culture was produced from soymilk. It was pasteurized at 850c for 5 minutes. It was cooled , homogenized and inoculated with commercial yogurt starter culture of Lactobacillus bulgaricus, an Streptococcus thermophilus at 40 ⁰C for different fermentation time ( ranging from 4-10 hours). The physicochemical properties and sensory evaluation of the composite yogurt were determined. The sensory score of the yogurt samples reveal there was a significant difference (P>0.05) in terms of the taste, texture, and overall acceptability between the sample 100%S(control) and the composite soy-yogurt sample (100%S+10mL-6hF, 100%S+5mL-10hF and 100%S+6mL-6hF) except for sample 100%S+5mL- 4hF that was not significantly difference (P
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