Proximate Composition and Sensory Evaluation of Spoonable and Drinkable Yoghurt with Watermelon (Citrullus lanatus) Pulp and Juice
Journal Title: International Journal of Home Economics, Hospitality and Allied Research - Year 2022, Vol 1, Issue 1
Abstract
There is an increasing trend in yoghurt consumption due to the health benefit. Spoonable and drinkable Yoghurt was produced and flavored with graded levels of watermelon pulp (for spoonable) and juice (For drinkable). Watermelon (Citrullus lanatus) juice and pulp were used to substitute 0, 10, 20, 30, 40, and 50% of yoghurt. The proximate and sensory properties of the yoghurts were determined. Results obtained showed that the addition of watermelon pulp and juice extract to the yoghurt had a significant (p < 0.05) effect on the parameters analyzed. The protein, fat, ash, fiber and carbohydrate content of drinkable yoghurt samples ranged from 2.10 – 2.65, 1.63 – 2.25, 0.19 - 0.49, 0.61- 0.80 and 9.87 – 9.93 percent, respectively, while sample with watermelon pulp ranged from 3.25 – 4.05, 1.96 – 2.49, 0.26 – 0.37, 1.11–1.96 and 7.40 – 9.50 percent respectively. From the sensory scores, samples DPY +WMJ (90:10) with the lowest level of watermelon juice were most preferred and compared favorably with the control sample based on color, taste, and overall acceptability, although increased levels of watermelon pulp to the spoonable yoghurt were not acceptable to the panelist due to its fibrous taste. The addition of watermelon pulp and juice improved the nutrient value of the yoghurt.
Authors and Affiliations
Ahunna O. Amonyeze, Chinazom M. Eze, Chinazaekpere P. Oroatumere, Ojotule Ojonimi, Ebele N. Aniagori, Ifeoma-Mbaenyi
Keywords
Related Articles
- EP ID EP712628
- DOI 10.5281/zenodo.6946298
- Views 83
- Downloads 0
Availability and Utilization of Reading Resources in Homes for Effective Learning among Primary School Children
The study investigated the availability of reading resources and the extent of utilization of these resources for effective learning among primary school children in Nsukka Educational Zone of Enugu State. It also assess...
Polysaccharide Based-Mucilage and Their Adhesion, Textile and Paper Applications
Mucilage are bio-substances derived from plants or microorganisms that have positive effects on health, including boosting the immune system, calming the gastrointestinal tract, and decreasing blood pressure. Overall, re...
Production and Quality Evaluation of Acha-Based Bread
Bread is a basic staple food consumed by most people all over the world right from the ancient time. This study investigated the functional, chemical, physical and sensory properties of acha based bread. The bread sweete...
Effect of Parenting Styles on Emotional Adjustment of Children in Secondary School in Nnewi South of Anambra State, Nigeria
This study looked into how parenting styles affected secondary school-aged children's emotional adjustment. It specifically referred to the senior and junior secondary schools in the Anambra state's Nnewi South LGA. Base...
Comparative Evaluation of the Nutrients and Phytochemical Composition of Cissus populnea (Ogbodu) Dried Leaves, Roots, and Stem Bark from Nsukka, Enugu State, Nigeria
The purpose of this study was to compare the nutrient contents and phytochemical composition of the leaves, roots, and stem bark of Cissus populnea. The specimens came from Nsukka in Nigeria's Enugu State. Laboratory exp...