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Optimisation of the utilisation of cashew apple in yogurt production

S.O. Aroyeun (S.O. Aroyeun is a Research Scientist at the Cocoa Research Institute of Nigeria, Ibadan, Nigeria.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 2004

678

Abstract

Cashew apple was used as a nutritional additive in the production of yogurt. The yogurt so produced (CAY‐A) had a higher vitamin C content of 53.70g/100ml than both samples B and C with values 14.1/100ml and 19.2g/100ml of vitamin C respectively. The cashew apple fortified yogurt was evaluated for physicochemical parameters like pH, refractive index, dpecific gravity, titratable acidity, ash, moisture, protein and fat and the values 4.10 (pH), 20° Brix soluble solid content, specific gravity 1.023, titratable acidity (0.78g/100ml lactic acid), 0.84 per cent ash, 77.0 per cent moisture, 3.22 per cent protein and 3.2 per cent fat were obtained. The three yogurts produced were presented to ten regular tasters of yogurt for sensory evaluations using Fan Milk yogurt as the reference sample C. Assessors were asked to identify the odd sample. This method was used to determine if ingredient substitution or some other change in the manufacturing process could result in a detectable difference in products. The result obtained indicated that the yogurt into which cashew apple had been added compared favorably with the reference sample in all the attributes evaluated and there was no significant difference at p ≤ 0.05.

Keywords

Citation

Aroyeun, S.O. (2004), "Optimisation of the utilisation of cashew apple in yogurt production", Nutrition & Food Science, Vol. 34 No. 1, pp. 17-19. https://doi.org/10.1108/00346650410516171

Publisher

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Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited

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