Abstract:
This study was conducted to determine the effects on chemical, physical and sensory
characteristics of puddings when in combination with goat milk and soy milk are used
instead of cow milk. Six sample of puddings were prepared in which one sample control
with 100% of cow milk and five samples which are pudding with 100% of goat milk,
100% of soy milk, 50% of goat milk and 50% soy milk, 25% of goat milk and 75% soy
milk and also 75% of goat milk and 25% soy milk. Research shown that percentage of
ash, protein, fat, pH, total soluble solid and texture of pudding increased with increased
proportions of goat milk. Addition of soy milk increased the 'a' and 'b' value and
percentage of moisture of pudding. A group of 50 untrained panels were involved in the
sensory evaluation. Affective test of pudding showed significant differences at p<0.05 in
all of the sensory attributes such as colour, texture, odour, foreign odour, taste and overall
acceptance. Pudding with 100% of goat milk was widely accepted by panelists followed
by pudding with 100% of cow milk and pudding with 75% of goat milk and 25% soy
milk. Pudding with 100% of goat milk also showed highest mean score for attribute
colour, odour and foreign odour. From the physicochemical characteristics and affective
test result indicate that goat milk is suitable to replace cow milk in pudding production
without show different quality with cow milk's pudding. Soy milk is also suitable to
replace cow milk in pudding but in a low percentage.
