Sensory Analysis Of Adlay Yogurt

The result of the total plate count of Adlay vinegar fortified with iron in different concentrations was shown in Table 13. The analysis was performed using 1:100 dilution in triplicates and the data gathered substantially varies. The differences could be explained by the fermentation temperature, and other environmental conditions of the samples. Since the fermentation of the samples were done in uncontrolled environmental conditions. According to the study of Millet and Lonvaud-Funel (2000), the growth of microorganisms in the fermentation of vinegar is affected by the optimum temperature and environment for microbial growth.
Based on the result for the microbial identification and isolation of the sample, the microorganism that was identified
Color descriptive values show that the control (T0), which is a commercial dairy yogurt has a white color, while the adlay based yogurt was described as off-white to light yellow (p=0.5). This is caused by the sweetener Honey, which affect the color of the product, the increased amount of Honey illustrates increased hue of color yellow. For the texture characteristics, smooth to thick consistency was perceived by the panelist (p=0.5). Taste attributes of the product were significantly identified as sweet to creamy, while the control was remarked as sour (p=0.5). And lastly, all of the treatments distinguished a vanilla-like
Table 21 shows the physico-chemical properties of T5 (10g Honey & 90g Sucrose in 3cups of Adlay milk) as the most acceptable treatment among samples. The % total crude protein of the product has a value of 2.82 based on density, % crude fat of 1.78. While the control (T0) acquired the level of crude protein: 3.43% and crude fat: 2.42%. In Codex Alimentarius of Milk and Milk Products Standards, the minimum amount of protein present in yogurt should be 2.7% and crude fat of less than 15%. This indicates that the amount of crude protein the sample reached the given standard; however, based on the statistical analysis test between two samples (t-test for difference), only the values obtained from crude fat acquire a significant difference in p=0.5. The result shows that both samples (T0 and T5) are good source of protein, and contained less fat for yogurt products. For % moisture content, the control acquired a value of 88.49% and adlay yogurt has the value of 80.19%, wherein the USFDA Nutrient Database for Standard Reference suggested to obtain a value of 80-89% Moisture Content for dairy yogurt to maintain the products freshness and sensorial characteristics of the product. The moisture content of the product imparts its general flavor and stability for storage. Generally, high moisture products are directly susceptible to microbial growth and