The product development of ready-to-drink goat milk yogurt mixed with palm juice to create an identity of agricultural products of Phetchaburi province

Abstract

The product development of ready-to-drink goat milk yogurt mixed with palm juice to create an identity of agricultural products of Phetchaburi province. A completely randomized design (CRD) was used, with two experiments. The first experiment was determination of the ageing period on the physical and chemical properties of ready-to-drink goat milk yogurt mixed with palm juice. The second experiment was evaluation of physical chemical and biological properties, and consumer acceptability of ready-to-drink goat milk yogurt using different sweeteners, including sweetened condensed milk (T1), sweetened condensed milk with almond milk (T2), sweetened condensed milk with palm juice (T3), almond milk with palm juice (T4), almond milk and palm juice (T5). The first experiment indicated that the sweetness scale significantly decreased with the ageing period (P<0.05). The viscosity and hardness of yogurt significantly increased with the aging period (P<0.05). The second experiment showed that the pH of T4, T5 and T6 were reduced significantly (P<0.05). However, the sweetness of 28-day of T6 yogurt was higher than T4 and T5 with statistical significance (P<0.05) but did not differ from T1, T2 and T3. The reflection of red light (a*) and viscosity of yogurt palm juice (T6) were statistically significantly higher than other groups (P<0.05). The consumers accepted the color, odor and taste of yogurt using palm juice as sweetener (T6) more than T1, T4 and T5 (P<0.05). However, the consumers showed more acceptance of the texture and overall acceptance of yogurt with palm sugar (T6) than other groups (P<0.05). The consumers showed acceptance of the color, odor, texture, taste and overall acceptance of yogurt using palm juice as a sweetener in the ‘Like’ level (5:30 to 6:15).