Rice- Coconut Yoghurt: Preparation, Nutritional and Sensory Qualities

Moshood Adewale Belewu, Khadijat O. Abdulsalam, Kafayat Belewu and Nosimot Belewu

Asian Journal of Agriculture and Rural Development, 2013, vol. 03, issue 12, 5

Abstract: The efficacy of using rice milk and coconut milk in the preparation of yoghurt was evaluated in a completely randomized design model. Commercial yoghurt was the control Treatment (A) while other Treatments were B (25% rice milk plus 75% coconut milk), C (50% rice milk plus 50% coconut milk) and D (75% rice milk plus 25% coconut milk) .The various yoghurt samples were analyzed for their proximate composition and sensory value. Higher crude protein content and solids not fat were recorded for Treatment C. The overall acceptability was greatest for Treatment C, greater for Treatment B, great for Treatment D and least for Treatment A (control). This type of yoghurt is recommended for weight watcher and lactose intolerance persons.

Keywords: Consumer/Household Economics; Industrial Organization (search for similar items in EconPapers)
Date: 2013
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/198319/files/6 ... _12_2013-924-928.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:ajosrd:198319

DOI: 10.22004/ag.econ.198319

Access Statistics for this article

More articles in Asian Journal of Agriculture and Rural Development from Asian Economic and Social Society (AESS) Contact information at EDIRC.
Bibliographic data for series maintained by AgEcon Search ().