Chemical Composition, Microbial Properties and Sensory Evaluation of Bio-Yoghurt Made From Admixture of Cow and Coconut Milk And Honey
The aim of this study was the possibility of improvement of the nutritional and health values of bio-yoghurt made from cow and coconut milk by adding 5% honey where eight treatments of yoghurt were made from cow milk and mixtures of cow and coconut milk and with or without adding 5% honey, Yoghurt samples were stored in refrigerator at 5°C for 14 days. Samples were analyzed when fresh and after 7 and 14 days of storage period. Acidity, Eh, total solids and ash values of yoghurt treatments contained 5% honey were significantly (p<0.05) higher than that of control and increased WSN and TVFA contents, while, caused a markedly decrease in SFA and increase in USFA contents and was not so much pronounced in color and appearance but improved body, texture and flavour of yoghurt. Fat contents of treatments with or without addition honey were close to each other, while, the mixing 25 or 50% coconut milk with cow milk decreased acidity, Eh, ash and total nitrogen values and increased pH, total solids, fat levels and medium chain fatty acids especially lauric acid in yoghurt. On the other sides, acidity and Eh values of classic starter yoghurt samples were relatively higher while pH data were lower than those made using ABT culture. The color and appearance scores of yoghurt made using classic or ABT cultures were close to each other whereas body and texture properties were slightly higher in the former than the latter. The opposite trend was found for flavour scores.