Matela, Kemelo Sanett., *Pillai, M.K. and Thamae, T. Department of Chemistry and Chemical Technology, Faculty of Science and Technology, National, University of Lesotho Food Research 3 (6), 693-697
A total of nine yoghurt samples purchased from the Kingdom of Lesotho were evaluated for their pH, titratable acidity, syneresis and sensory profiles following standard procedures. The pH, titratable acidity and syneresis of these nine samples were found to be in the range of 3.94-4.22, 0.69-1.81 and 1.76-35.15%, respectively. The sensory profiles such as appearance, texture, aroma, flavour, taste and overall acceptability of these nine samples were found to be in the range of 2.5-4.5, 2.2-3.3, 2.5-4.1, 1.7-4.0, 2.1-4.3 and 2.3-3.9, respectively. The pH of all nine yoghurt samples was complying in accordance with FDA specifications. The percentages of titratable acidity of some yoghurt samples were complying in accordance with FDA specifications and some samples were not. On the other hand, some samples have remarkably high syneresis. Our study showed that the pH, titratable acidity, syneresis and sensory profiles of these yoghurt samples were significantly different (p<0.05). Sensory properties, particularly, flavour, taste and aroma of yoghurt samples are needed to be improved for a better consumer overall acceptability. To the best of our knowledge, this is the first report of this kind on yoghurt samples from the Kingdom of Lesotho.
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