Proximate Composition and Sensory Evaluation of Spoonable and Drinkable Yoghurt with Watermelon (Citrullus lanatus) Pulp and Juice

Ahunna O. Amonyeze, Chinazom M. Eze, Chinazaekpere P. Oroatumere, Ojotule Ojonimi, Ebele N. Aniagor and Ifeoma-Mbaenyi Nwaoha
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Ahunna O. Amonyeze: Department of Food Science and Technology, University of Nigeria, 41001 Nsukka, Nigeria.
Chinazom M. Eze: Department of Food Science and Technology, University of Nigeria, 41001 Nsukka, Nigeria.
Chinazaekpere P. Oroatumere: Department of Food Science and Technology, University of Nigeria, 41001 Nsukka, Nigeria.
Ojotule Ojonimi: Department of Food Science and Technology, University of Nigeria, 41001 Nsukka, Nigeria.
Ebele N. Aniagor: Department of Food Science and Technology, University of Nigeria, 41001 Nsukka, Nigeria.
Ifeoma-Mbaenyi Nwaoha: Department of Food Science and Technology, University of Nigeria, 41001 Nsukka, Nigeria.

International Journal of Home Economics, Hospitality and Allied Research, 2022, vol. 1, issue 1, 11-22

Abstract: There is an increasing trend in yoghurt consumption due to the health benefit. Spoonable and drinkable Yoghurt was produced and flavored with graded levels of watermelon pulp (for spoonable) and juice (For drinkable). Watermelon (Citrullus lanatus) juice and pulp were used to substitute 0, 10, 20, 30, 40, and 50% of yoghurt. The proximate and sensory properties of the yoghurts were determined. Results obtained showed that the addition of watermelon pulp and juice extract to the yoghurt had a significant (p

Keywords: Fermentation; Proximate; Sensory scores; Watermelon; Yoghurt (search for similar items in EconPapers)
JEL-codes: I00 (search for similar items in EconPapers)
Date: 2022
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