Vol 5 No 1 (2018)
Articles

Physico-Chemical and Sensory Quality of Tigernut (Cyperus Esculentus) –Coconut (Cocos Nucifera) Milk Drink

Patience C. Obinna-Echem
Rivers State University, Department of Food Science and Technology, Nkpolu-Oroworukwo, Port Harcourt, Rivers State
Charles N. Torporo
Rivers State University, Department of Food Science and Technology, Nkpolu-Oroworukwo, Port Harcourt, Rivers State
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164 Views | 185 Downloads
Keywords
  • Tigernut-coconut milk drink,
  • Physico-chemical,
  • Proximate,
  • Sensory qualities.

Abstract

Physico-chemical and sensory qualities of blends of milk drink from tigernut (Cyperus esculentus) and coconut (Cocos nucifera) were evaluated. Twelve blends (Sample A – K) were formulated using different ratios of tigernut to coconut milk as follows: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100. The pH, total titratable acidity, specific gravity and viscosity ranged between 5.86-6.37, 0.10-0.15%, 0.99-1.08, and 0.25-0.69 centipoise (cP) respectively. Viscosity decreased with increase in coconut milk. The solid non-fat, protein, crude fibre and carbohydrate content decreased with increase in Coconut milk substitution and the values ranged from 8.45 - 13.70%, 2.39 - 3.93%, 0.46 – 0.87% and 4.10 - 8.65% respectively. The moisture content ranged between 83.80% for Sample A and 89.50% for Sample I. The fat (2.09 – 3.64%) and ash content (0.13 – 3.00%) varied significantly among blends. The colour, flavor, mouth feel, taste and overall acceptability had increase in likeness with increase in coconut milk. The result indicated that the tigernut-coconut drink is of good quality and the 10% Tignernut substitution based on the sensory properties was more acceptable. This forms a baseline data for further studies.

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