Faculty of Vocational Education

Permanent URI for this collectionhttps://ir.aamusted.edu.gh/handle/123456789/121

Browse

Browsing Faculty of Vocational Education by Subject "fermentation"

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Effect of endosperm maturity on the physicochemical composition and sensory acceptability of coconut (Coco nucifera) milk and yoghurt
    (2023-10-27) Konadu Lydia; Dedo Adi Doreen; Acquah-Mensah John; Olu Fagbemi Ellen
    This study aimed to evaluate the effect of endosperm maturity on the physicochemical compositions and sensory acceptability of coconut milk, as well as to determine the effect of endosperm maturity and fermentation time on the physicochemical characteristics of coconut yogurt and its sensory acceptability, respectively. Varied coconut endosperm maturity (soft, medium, and hard) and fermentation time (6, 12, 18 and 24 h) were used to produce milk and yogurt. The physicochemical compositions and sensory acceptability of the samples were evaluated using standard methods. The physicochemical characteristics of coconut milk and yogurt were influenced by both endosperm maturity and fermentation time. Coconut milk produced from hard coconut endosperm was the most preferred and recorded the highest brix (3.31°), fat (6.71%), total solid (16.02%), and acidity (1.26%) levels. Coconut yogurt fermented for 6 h was the most preferred. Optimization of both coconut milk and yogurt processes could produce a commercially viable product.