IDEAS home Printed from https://ideas.repec.org/a/ris/ijheha/0298.html
   My bibliography  Save this article

Proximate Composition and Sensory Evaluation of Spoonable and Drinkable Yoghurt with Watermelon (Citrullus lanatus) Pulp and Juice

Author

Listed:
  • Amonyeze, Ahunna O.

    (Department of Food Science and Technology, University of Nigeria, 41001 Nsukka, Nigeria.)

  • Eze, Chinazom M.

    (Department of Food Science and Technology, University of Nigeria, 41001 Nsukka, Nigeria.)

  • Oroatumere, Chinazaekpere P.

    (Department of Food Science and Technology, University of Nigeria, 41001 Nsukka, Nigeria.)

  • Ojonimi, Ojotule

    (Department of Food Science and Technology, University of Nigeria, 41001 Nsukka, Nigeria.)

  • Aniagor, Ebele N.

    (Department of Food Science and Technology, University of Nigeria, 41001 Nsukka, Nigeria.)

  • Nwaoha, Ifeoma-Mbaenyi

    (Department of Food Science and Technology, University of Nigeria, 41001 Nsukka, Nigeria.)

Abstract

There is an increasing trend in yoghurt consumption due to the health benefit. Spoonable and drinkable Yoghurt was produced and flavored with graded levels of watermelon pulp (for spoonable) and juice (For drinkable). Watermelon (Citrullus lanatus) juice and pulp were used to substitute 0, 10, 20, 30, 40, and 50% of yoghurt. The proximate and sensory properties of the yoghurts were determined. Results obtained showed that the addition of watermelon pulp and juice extract to the yoghurt had a significant (p

Suggested Citation

  • Amonyeze, Ahunna O. & Eze, Chinazom M. & Oroatumere, Chinazaekpere P. & Ojonimi, Ojotule & Aniagor, Ebele N. & Nwaoha, Ifeoma-Mbaenyi, 2022. "Proximate Composition and Sensory Evaluation of Spoonable and Drinkable Yoghurt with Watermelon (Citrullus lanatus) Pulp and Juice," International Journal of Home Economics, Hospitality and Allied Research, Department of Home Economics & Hospitality Management Education, University of Nigeria, Nsukka, vol. 1(1), pages 11-22, July.
    • Handle: RePEc:ris:ijheha:0298
    as

    Download full text from publisher

    File URL: https://www.ijhhr.org/wp-content/uploads/10.5281zenodo.6946298-1.pdf
    File Function: Full text
    Download Restriction: no
    ---><---

    More about this item

    Keywords

    Fermentation; Proximate; Sensory scores; Watermelon; Yoghurt;
    All these keywords.

    JEL classification:

    • I00 - Health, Education, and Welfare - - General - - - General

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:ris:ijheha:0298. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Homec Department (email available below). General contact details of provider: https://edirc.repec.org/data/dhunnng.html .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.