DETERMINATION OF PHYSICOCHEMICAL PROPERTIES IN SOME YOGHURT BRANDS

Yoghurt is an excellent source of vitamins, calcium, phosphorus, potassium, and protein so it should be consumed by both children and adult. The study investigated the physicochemical properties of some yoghurt brands which were obtained from the Shoprite in Kaduna galaxy mall and the tests conducted in the Kaduna state university, pharmacy Laboratory. The results focused on the three key physicochemical properties: proximate composition, chemical analysis, and sensory evaluation. The total of five tests were successfully carried out for the proximate and chemical composition of yoghurt samples which were used in calculating the accuracy of two other test summing up to seven analysis (pH, TTA, moisture content, ash content, fat content, total solid, and solid-not-fat. The pH values ranged from 3.81 as the highest and 4.50 as the lowest. The TTA ranged from 0.50% as the lowest and 0.90% as the lowest, moisture content ranged from 77.8% to 88.0%, ash content ranged from 0.50% to 1.46, fat content ranged from 0.02% to 8.39%, total solid ranged from 12.0% to 22.0%, and the total solid-not-fat ranged from 9.10% to 22.18%. All the results gotten were compared with standard and there was no significant difference observed. Sensory evaluation test were also carried out on the yoghurts immediately after opening in which there was no significant difference in texture and overall acceptability.