Physical And Sensory Evaluation of Peanut Yogurt: Physical and Sensory Evaluation of Peanut Yogurt

Misbah  Arshad; Zainab  Sharmeen; Asad  Nawaz; Amir  Iqbal

doi:10.54393/df.v3i1.48

Authors

Misbah Arshad University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Zainab Sharmeen University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Asad Nawaz University of Agriculture, Faisalabad, Pakistan
Amir Iqbal University of Management and Technology, Lahore, Pakistan

DOI:

https://doi.org/10.54393/df.v3i1.48

Keywords:

Yogurt, jaukurt, skimmed milk, peanut milk, skimmed milk powder

Abstract

The word “yogurt” is related to the Turkish word “jaukurt” which means thick milk. Yogurt refers to a fermented milk product made by using selected microorganisms to develop not only the characteristic flavor but also body and texture. Peanut is one of the important nutrients which has significant amount of all essential nutrients. Objective: In this study physical and sensory properties of peanut yogurt are evaluated by using different scientifically proved sensory evaluation methods. Methods: Organoleptic evaluation of yogurt showed that storage as well as treatments had significant effect on all sensory parameters and a progressive deterioration in flavor, body & texture and appearance of yogurt under various preparatory treatments. Results: Among treatments, highest scores were awarded to treatment containing 10 % peanut milk, 80 % skimmed milk liquid, 9 % skimmed milk powder and 1 % sugar, for all parameters and minimum changes were noted in it during the whole period of study. Recent investigation revealed that treatment T₁ (10 % peanut milk) was comparatively best for manufacturing of peanut milk yogurt followed by T₂ (20 % peanut milk + 70 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) while peanut milk yogurt from (30 % peanut milk + 60 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) had the lowest degree of firmness and organoleptic acceptance. Conclusion: It was noticed that correlation among fat, total solids and protein contents in peanut milk affect the extent of serum separation and pH of yogurt and ultimately the texture and overall acceptability of yogurt.

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