Sensory Evaluation of Yoghurt Produced using Oil and Water Milk-based Flavours

Abstract

This research was carried out to sensory evaluate the preference of yoghurt produced with differently based (oil and water) milk flavours  and to investigate its effect on the attributes of yoghurt which include (texture, appearance, aroma and taste) to provide awareness of  flavour impact on the sensory attributes of yoghurt which would aid to improve the quality yoghurt as regards to flavours thereby  stimulating consistent consumption hence growth improvement. Results gotten after analysis showed that both produced milk yoghurt  flavours had no significant difference (P<0.05). They were statistically ascertained to be of the same preference and as well they did not  differ across the various physical attributes. It could be recommended that the impact of different oil and water-based flavouring on the  sensory evaluation of yoghurt should be explored by conducting a series of sensory evaluations to determine if certain flavourings are  more appealing than others, and if there are any noticeable differences in taste or texture between the yoghurt produced using both  based flavours. Also, sensory evaluation of yoghurt produced from different milk types (powder milk, skim milk and filled milk) and see if  there is any noticeable difference.