No abstract

The effects of three concentration of ginger (Zingiber officinale) on some storage characteristics of zobo concentrate were investigated. Zobo drink was prepared using the traditional methods. The drinks were then concentrated by dehydration to 67%. Increasing concentration of ginger, 10, 5 and 0% were added to produce sample A, B and C, respectively and stored in opaque packaging materials for 28 days. The results showed that retained colour of sample A (0.84±0.05) was significantly higher than that of the sample C (0.74±0.02) at the end of the duration of storage analysis. pH (2.87±0.03) for sample A was significantly higher than that of the sample C (2.20±0.02). The results of total soluble solids (TSS) and total titratable acidity (TTA) were not significantly different for all the samples. The results for sensory evaluation at p<0.05 showed that for flavor, sample A (7.0±0.6) was significantly different from sample C (5.8±0.2), for taste (7.0±0.6), it was significantly different from sample C (5.8±0.4), for colour (7.8±0.6) it was significantly different from sample C (7.1±0.1), for mouth-feel (7.2±0.7) it was not significantly different for all the samples. Generally, sample A (7.9± 1.3) was the most acceptable, while sample C (6.3±0.3) was the least acceptable and there was significant difference among the samples.

This study was investigated consumer acceptability of yoghurt produced from fresh cow milk using Brevibacterium linens as starter culture. The fresh cow milk was collected from Vom, Jos, and Plateau State, Nigeria. Bervibacterium linens was isolated from sample of cheese. The milk samples were clarified to remove foreign materials, pasteurized at 65oC for 30min to destroy pathogenic materials and later cool to temperature of 42oC and inoculated with Freeze- dried yoghurt starter as inoculums and allowed to ferment for 4hrs. The semi- solid curds were homogenized; package and cool at 4oC. Aroma, mouth- feel and taste were monitored for the sensory quality. The general acceptability of the products was evaluated using twenty (20) trained panelists. The result of the sensory evaluation of the yoghurts showed that the yoghurt produced from B. linens as starter culture was significantly different (p<0.05) than those produced from common starter culture. Keywords: Consumer Acceptability, Yoghurt, Fresh Cow Milk, Brevibacterium linens, Starter Culture.