Using of sugarcane molasses on novel-yoghurt making | ||||
| Archives of Agriculture Sciences Journal | ||||
| Article 14, Volume 3, Issue 2, August 2020, Page 156-167 PDF (386.1 K) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/aasj.2020.37510.1027 | ||||
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| Authors | ||||
H. A. Noureldin1; K. H. Salman   1; H. M. Ali2; A. I. A. Mansour1
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| 1Dairy Department, Faculty of Agriculture, Al-Azhar University, Assiut, Egypt | ||||
| 2Dairy Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt | ||||
| Abstract | ||||
| Novel molasses-yoghurt was prepared by adding varying concentrations of molasses (0.5, 1.0, 1.5 and 2%) to milk and stored at 6 ± 2°C up to12 days. Results showed that, the molasses is rich in K, Mn, Fe and Cu. It has high of total solids (TS), sugar, total nitrogen (TN) and ash while low of pH values. On the other hand, the TS, acidity, soluble nitrogen (SN), TN, syneresis, firmness, density, fat content and pH values of plain yoghurt and novel molasses-yoghurt found to increase and decrease with increasing of molasses concentrations and during storage periods up to 12 days, respectively. Novel molasses-yoghurt had higher values of K, Ca, Mn, Na, P, Fe, Cu, Mn and Zn contents than that of control samples. All these elements of novel molasses-yoghurt were increased during storage than that of fresh samples in all treatments. Microbiologically, there were increase of total viable bacterial and Lactobacillus bulgaricus counts up to 4 days and decreased up to the end of storage periods in control samples and novel molasses-yoghurt. Whilst, there was decrease of Streptococcus thermophilus in all treatments up to 12 days of storage in most treatments. Moulds and yeasts were not detected in fresh and after 4 days of storage, whereas they were appeared after 8 days. Organoleptically, novel molasses-yoghurt with 0.5% molasses stored at 8 days had superior scores, followed by 1% stored at the same time, while, novel molasses-yoghurt with 2% molasses without storage had the lowest value of overall scores. | ||||
| Keywords | ||||
| yoghurt; sugarcane molasses; sensory quality; acceptability | ||||
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