Sensory Evaluation of Camel Milk Set Type Yoghurt as Affected by Addition of Starch, Skim Milk and Storage Periods

Authors: Ahmed AI*, Elnazier MGO and Bakheit SA

Volume 6, Issue 1

Abstract

The present study was conducted in the laboratory of Dal Group for food, department of quality and new product development (NPD), Khartoum, Sudan, to assess the sensory properties of camel milk set type yoghurt fortified with 4% milk protein, 1% gum Arabic in order to assess the effect of addition of skim milk powder and modified starch either individually or combined at different levels on the sensory quality of yoghurt, and to compare these properties of camel milk yoghurt processed with addition of stabilizer to that processed without stabilizer. The effect of storage period on the sensory quality of camel milk set type yoghurt was also investigated. Nine panelists were chosen to judge on the quality of camel milk set type yoghurt in terms of appearance, body texture, mouth feel, taste, aroma and overall acceptability. The sensory evaluation was evaluated by scoring procedure. The panelists were given a hedonic questionnaire to test the mentioned sensory characteristics when fresh and after 7, 15, 21 and 30 days of storage periods. The findings indicated that the sensory evaluation of camel milk set type yoghurt treatments were appeared significant (p≤0.05) in some yoghurt samples. According to the results, the relationship between the sensory attributes and the fortification type/ratio was found to be had significant (p> 0.05) roles in some yoghurt samples. The sensory evaluation tests indicated that the camel milk set type -yoghurts fortified with 3% SMP had significantly (p≤0.05) higher scores in appearance, mouth feel, texture, taste and flavor. However, the product supplemented with 3% SMP showed better overall acceptability scores compared to other treatments. In concluded remarks panelists gave the highest scores for flavor, texture, appearance and overall acceptability to the yoghurt fortified with skim milk than the control and other yoghurt samples, more research is needed to evaluate the microbial and quality aspects of camel milk set type yoghurt as recommended point of view for future work.

Keywords: Skim Milk; Camel Milk; Starch

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