Development of yoghurt with cassava addition

Abstract

The main approach of this study was to develop yoghurt with acceptable properties by incorporating cassava into the formulation as the substrate for fermentation. Yoghurt was formulated by incorporating cassava with low-fat cow milk at five different percentages, which were formulation A (0% cassava), B (2% cassava), C ( 4% cassava), D (6% cassava) and E (8% cassava). Samples from each formulation were analyzed for physicochemical properties and sensory acceptance level. Besides that, microbiological analysis was also carried out to observe the viability of bacteria involved in this study upon fermentation. Cassava incorporation increased the carbohydrate, ash and fiber content, whereas protein and fat content in yoghurt were decreased significantly (p_:S0.05). Yoghurt with 8% cassava addition obtained higher values for most of the physical properties including yellowness, viscosity, water holding capacity and texture (consistency and firmness) as compared to control (0% cassava). The viability of bacterial cultures was not affected by the incorporation of cassava in the formulation. For sensory evaluation, all formulations obtained similar color, aroma, viscosity, mouthfeel and overall acceptance level (p>0.05). However, yoghurt with 8% cassava addition was the most accepted in terms of taste attribute among the samples. As a conclusion, the incorporation of cassava as part of the fermentation substrate has potential in the development of new variety of healthy yoghurt in the market.