TITLE

Physico-chemical and Sensory Evaluation of Market Yoghurt in Nigeria

AUTHOR(S)
Olugbuyiro, Joseph A. O.; Oseh, Joy E.
PUB. DATE
October 2011
SOURCE
Pakistan Journal of Nutrition;Oct2011, Vol. 10 Issue 10, p914
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
This study examined the quality of some yoghurts made and sold in the Nigerian market. Nine commercially available brands of yoghurt drinks which represent seven different manufacturers were randomly selected. The samples included seven plain yoghurt and two fruit yoghurt samples. All yoghurt samples were analyzed for chemical properties (moisture%, ash %, total solids, SNF, fat, pH and titratable acidity) and the organoleptic tests (color, thickness, appearance, body, texture, taste, smell, flavor and over all acceptability). The results of the study showed that the physico-chemical composition of the manufactured yogurts was different. The pH values of the samples ranged between 3.70-4.33 which were reasonably suitable for yoghurt marketed in tropical areas. No direct relationship was observed between pH values and titratable acidity. There was marked variation in the % fat content of the products. The results of the sensory evaluation revealed that flavor with respect to taste and smell had significant influence (p<0.05) on overall acceptability of yogurt product. So, the yogurt manufacturers need to improve on the sensory properties in particular flavor and taste for better consumer acceptability. Also, they may improve on packaging by labeling to specifications that precisely represent the content and type.
ACCESSION #
70591085

 

Related Articles

  • Yummy, Yucky, Scrumptious, Awful. Mebane, Jeanie // Appleseeds;Nov/Dec2008, Vol. 11 Issue 3, p20 

    The article presents information related to the food tastes. It states that human tongues recognize only five tastes-sweet, sour, salty, bitter, and umami and these five tastes blend to form thousands of combinations. Fruit, carrots, beets, and many other plant foods have natural sugar in them....

  • number cruncher.  // Laboratory News;Jul2014, p4 

    The article offers several information related to flavour. Topics discussed include the seven basic tastes to food, the degradation of man's sense of smell from birth to age 80, and the 10.6 billion U.S. dollar global revenue of flavours. Also mentioned are the number of cells in the olfactory...

  • How TASTE and SMELL Work. Lusted, Marcia Amidon // Odyssey;Feb2014, Vol. 23 Issue 2, p27 

    The article focuses on the functions of human brain to help consumer identify the flavor by combining the odor and taste information of the food.

  • The physiology of taste and smell: how and why we sense flavors. Llorens, J. // Water Science & Technology;2004, Vol. 49 Issue 9, p1 

    Taste and smell work together to identify the chemical composition of what we intend to ingest. In recent years, our understanding of the mammalian physiology of taste and smell has greatly increased. In addition to its intrinsic value, this increased understanding of the molecular and cellular...

  • Olfactory dining: designing for the dominant sense. Spence, Charles; Youssef, Jozef // Flavour;11/14/2015, Vol. 4, p1 

    The majority of researchers agree that olfactory cues play a dominant role in our perception and enjoyment of the taste (or rather flavour) of food and drink. It is no surprise then that in recent years, a variety of modern (or dare we say it, modernist) solutions have been developed with the...

  • Bittersweet. Young, Naren // Australian Gourmet Traveller WINE;Apr/May2004, Vol. 10 Issue 2, p70 

    Apparently, of the four taste sensations the human tongue picks up—sweet, salty, sour and bitter—the latter is the last that the human tongue learns to appreciate. To give bitters a general definition, they are a group of spirits that are flavoured with any number of bitter herbs,...

  • STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW. Bendini, A.; Cerretani, L.; Salvador, M. D.; Fregapane, G.; Lercker, G. // Italian Journal of Food Science;2009, Vol. 21 Issue 4, p389 

    The storage conditions of bottled or tank-stored virgin olive oil, as well as all the agronomical and technological variables of the processing stages, are particularly relevant for preserving the highly valued organoleptic quality of this product. All the efforts made in the olive grove and in...

  • MULTIVARIATE SENSORY PROFILE OF BROCCOLI AND CAULIFLOWER AND CONSUMER PREFERENCE. Brückner, B.; Schonhof, I.; Kornelson, C.; Schrödter, R. // Italian Journal of Food Science;2005, Vol. 17 Issue 1, p17 

    Sensory profiles were set up for green, violet and Chinese broccoli cultivars and white, green, pyramidal and purple cauliflower cultivars, which reflect a wide range of products available on the market. A trained panel of ten judges differentiated almost all the samples based on most of the 33...

  • Organoleptic Characteristics of Flavor Materials. Mosciano, Gerard // Perfumer & Flavorist;Apr2008, Vol. 33 Issue 4, p48 

    The article provides information on the organoleptic characteristics of several flavor materials. These materials include citronelly tiglate which is described as having a green, rosy, floral, musty with citrus and berrylike nuances. The Ethiopian berbere spice mix oleoresin is characterized as...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics