Assessment of the quality of different brands of commercial yoghurt sold in Wukari Metropolis, Taraba State-Nigeria
1 Department of Food Science and Technology, Faculty of Agriculture and Life Sciences, Federal University Wukari. Taraba State, Nigeria.
2 Department of Microbiology, Faculty of Pure and Applied Sciences, Federal University Wukari. Taraba State, Nigeria.
Research Article
Open Access Research Journal of Life Sciences, 2022, 03(01), 039–045.
Article DOI: 10.53022/oarjls.2022.3.1.0145
Publication history:
Received on 20 December 2021; revised on 09 February 2022; accepted on 11 February 2022
Abstract:
The study evaluated physico-chemical and sensory properties of commercial yoghurts sold in Wukari metropolis. Six brands of yoghurt samples from different batches (two taken from each brand) were purchased from supermarkets and market. A total of twelve samples were analyzed for their nutritive value and sensory quality. The consumer's acceptability of the commercial yoghurts was assessed organoleptically. The nutritive value of yoghurt was determined by pH, titratable acidity, moisture, total solids, solids-non-fats, total fats and ash. The results showed a decrease in the level of acidity. The yoghurt sold within the locality showed a lower lactic acid content below the minimum range of 0.7% required for a standard fermented yoghurt product. The moisture content of the samples of batch 1and 2 yoghurt ranged from 72.38 to 89.55% respectively. The high moisture content of yoghurt higher than 84% in some of the samples analyzed is likely to affect the texture and mouth feel of the yoghurt. The total solid-nonfat (SNF) content of the yoghurt samples ranged from 11.26% to 24.62%. It was observed that there is no consistency in the total solid-nonfat content of the yoghurt samples even in the same product and amongst the different commercial yoghurt products. The result of this research revealed that some commercial yoghurts products sold in Wukari metropolis do not conform to regulatory standard for yoghurt products in their lactic acid content (>84%), higher total solid (>24%), and the lack of consistencies in color, appearance, taste, and flavor affected their consumer acceptability.
Keywords:
Brands of yoghurt; Commercial yoghurts; Physico-chemical; Sensory properties
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