Rice- Coconut Yoghurt: Preparation, Nutritional and Sensory Qualities Report as inadecuate

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The efficacy of using rice milk and coconut milk in the preparation of yoghurt was evaluated in a completely randomized design model. Commercial yoghurt was the control Treatment (A) while other Treatments were B (25% rice milk plus 75% coconut milk), C (50% rice milk plus 50% coconut milk) and D (75% rice milk plus 25% coconut milk) .The various yoghurt samples were analyzed for their proximate composition and sensory value. Higher crude protein content and solids not fat were recorded for Treatment C. The overall acceptability was greatest for Treatment C, greater for Treatment B, great for Treatment D and least for Treatment A (control). This type of yoghurt is recommended for weight watcher and lactose intolerance persons.

Keywords: Rice milk ; coconut milk ; chemical analysis ; sensory value ; yoghurt

Subject(s): Consumer/Household Economics

Industrial Organization

Issue Date: 2013-12

Publication Type: Journal Article

DOI and Other Identifiers: ISSN(P): 2304-1455 (Other)

ISSN(E): 2224-4433 (Other)

PURL Identifier: http://purl.umn.edu/198319 Published in: Asian Journal of Agriculture and Rural Development, Volume 03, Number 12 Page range: 924-928

Total Pages: 5

Series Statement: 6-125-AJARD-3(12)2013-924-928

Record appears in: Asian Economic and Social Society (AESS) > Asian Journal of Agriculture and Rural Development

Author: Belewu, Moshood Adewale ; Abdulsalam, Khadijat O. ; Belewu, Kafayat ; Belewu, Nosimot

Source: http://ageconsearch.umn.edu/record/198319?ln=en

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