International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 2 (2018)

Physicochemical and organoleptic properties of flavored vegetable milk drinks made from tiger nuts (Cyperus esculentus) and Coconuts (Cocos nucifera) milk blends

Author(s): Akusu OM, Emelike NJT
Abstract: Physicochemical and organoleptic properties of vegetable milk drinks made from tiger nut and coconut milks were investigated. The two milk drinks were further blended with watermelon (T:C:W:G) and pineapple (T:C:P:G) in various proportions and both were flavored ginger extract. They were labeled A – E and F – J, respectively while whole tiger-nut and coconut milk drinks were used as control and labeled TNMD and CNMD, respectively. The proximate properties of the flavored milk drinks analyzed are moisture, ash, fat, protein and carbohydrate while pH, total sugar, titratable acidity and energy were the physical properties analyzed. The result showed that all the samples had high moisture contents ranging from 88.37 – 91.552% for samples I and CNMD, respectively. Ash ranged from 0.31 – 0.57%, fat 2.02 – 3.30% (A and TNMD samples, respectively), protein 0.59 – 3.28% (CNMD and F samples) and carbohydrate 4.69 – 5.80 (H and C samples). The pH and titratable acidity showed no significant difference (P<0.05) in all the blended milk drink samples as the pH values ranged from 4.09 – 4.59% (samples J and B) and titratable acidity 0.02 – 0.05% for samples B and H, I, respectively. Total sugar recorded significant difference in all the vegetable milk drinks with a range of 3.10 – 7.70% for samples CNMD and G, respectively. Organoleptic evaluation showed that vegetable milk drinks with blends of T:C:P:G were the most acceptable samples. This is in correspondence to the total sugar contents of the products as T:C:P:G had more sugar compare to T:C:W:G. The study revealed that whole CNMD was more acceptable to panelists compare to TNMD while the later contained more protein than the previous. Protein contents of the milk drink samples also revealed that samples blended in the ratios of T:C:P:G had significantly high values.
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