Description
Production, acceptability and assessment of yoghurt using non-diary source (Sesame seed).
Abstract
This research work was on the production, acceptability and assessment of yoghurt using non-diary sources (Sesame seed). The study made use of the survey research method and the instrument of data collection was the questionnaire. The study explained the process of extracting milk from sesame seeds and then proceeded to produce yoghurt from the extracted milk. Yoghurt is a product produced from fermented milk. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. The sample size of the study was 20 respondents who also served as the panelist for the study. Random sampling techniques were used for the study while the data for the study was obtained from questionnaires and the 9 – 9-point hedonic scale was used to derive the final answer for the research. Based on the data obtained, the study generated the following findings the product has a kind of rough texture, the product happens to be bitter, and other flavours were overshadowed by the taste of sesame seed. The study further recommended the following sesame seed although able to be used in the production of yoghurt-like products, is clearly not suitable for the production of yoghurt, seasame seed could be processed into milk, it does not qualify as an alternative milk source for the production of yoghurt-like drinks.
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