Physiochemical Study of Yoghurt-like Product from Breadfruit, Coconut and Soybean Extracts Stored at Different Temperature
B. U. Akwasiam *
Department of Microbiology, University of Port Harcourt, Port Harcourt, Nigeria.
B. J. O. Efiuvwevwere
Department of Microbiology, University of Port Harcourt, Port Harcourt, Nigeria.
O. C. Eruteya
Department of Microbiology, University of Port Harcourt, Port Harcourt, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Yoghurt-like products has been produced from a blend of soybean, coconut and breadfruit extract in the ratio B20:C20:S60, B20:C30:S50, B30:C20:S50 and B30:C30:S40 using Lactobacillus acidophilus on the substrates. Two sets of yoghurt-like products from these composites blend was produced and stored at refrigeration (5oC) and then at ambient temperature (29±2oC) for 4 weeks and 5 days, respectively. They were examined for changes in physicochemical properties against commercial (100% cow milk) dairy yoghurt as control. The changes in total solids (mg/L) reveals the following ranges for B20:C20:S60 (6.14 -14.00), B20:C30:S50 (4.10-13.10), B30:C20:S50 (4.02-12.04), B30:C30:S40 (3.20-12.42) and control (8.01- 20.00) and B20:C20:S60 (4.22-14.00), B20:C30:S50 (3.20-13.10), B30:C20:S50 (2.80-12.04), B30:C30:S40 (3.10-12.42) and control (8.10-20.00) for refrigeration and ambient temperature, respectively. The changes in pH ranges are as follows for B20:C20:S60 (3.80-5.40), B20:C30:S50 (3.60-5.00), B30:C20:S50 (3.60-5.00), B30:C30:S40 (3.20-4.80) and control (2.80-4.60) and B20:C20:S60 (3.90-5.60), B20:C30:S50 (3.60-5.20), B30:C20:S50 (3.40-5.00), B30:C30:S40 (3.40-4.80) and control (2.78-4.80) for refrigeration and ambient temperature, respectively. The titratable acidity (g/L) reveals the following ranges for B20:C20:S60 (0.42-1.20), B20:C30:S50 (0.32-1.00), B30:C20:S50 (0.34- 0.80), B30:C30:S40 (0.30-0.9) and control (0.50-1.40), and B20:C20:S60 (0.40-1.20), B20:C30:S50 (0.32-1.00), B30:C20:S50 (0.32-0.80), B30:C30:S40 (0.30-0.70) and control (0.52- 1.80) for refrigeration and ambient temperature, respectively. The viscosity (Ns/m2) ranges are as follows for B20:C20:S60 (300-500), B20:C30:S50 (355-470), B30:C20:S50 (350-480), B30:C30:S40 (340-475) and control (400-600), and B20:C20:S60 (340-500), B20:C30:S50 (330-470), B30:C20:S50 (315-480), B30:C30:S40 (300-480) and control (430-600) for refrigeration and ambient temperature, respectively. The non-dairy yoghurt produced showed characteristics as per with the dairy yoghurt, as they exhibited almost same pattern of changes during the storage period.
Keywords: Yogurt-like product, breadfruit, coconut, Lactobacillus acidophilus, soybean extract