Effects of substituting skimmed milk powder with modified starch in yoghurt production

Rheological properties of yoghurt are known to be influenced by several factors during processing including the milk composition, additives, the type of culture (ropy or non ropy), heat treatment and mechanical processes it undergoes after fermentation. The objective of this study was to determine the most appropriate levels of modified starch that could be added in the yoghurt without noticeably altering the keeping quality and consumer acceptability of the yoghurt. A stirred type of yoghurt was developed using modified corn starch as a stabiliser to variably replace skimmed milk powder (partially or in totally) while maintaining the samequality and consumer acceptability on the yoghurt product. Different formulations were made and their quality characteristics studied using the 3% skimmed milk powder sample as the control. The results showed that the modified corn starch addition did not affect the gelation process, texture, fermentation time and the desired pH end point. Two sample formulations were identified as the most comparable to the control in terms of viscosity, taste, mouth]feel and general acceptability. These were the 0.5% modified corn starch alone and 0.5% modified corn starch with 1% skimmed milk powder. These reduced the cost of production per litre by 22% and 13% respectively. The samples were stable for three consecutive weeks in all the desirable yoghurt quality parameters tested includingconsumer acceptability. In conclusion, the application of modified starch at the level of 0.4% was found to have the most significant reduction in cost of production while having the least effect on the keeping quality and consumer acceptability of the yoghurt. Key words: Yoghurt, starch, quality, acceptability, cos

Process Development, Nutrition And Sensory Qualities Of Wheat Buns Enriched With Edible Termites ( Macrotermes Subhylanus ) From Lake Victoria Region, Kenya

Edible insects are an important source of nutrients. Edible winged termites ( Macrotermes subhylanus ), locally known as agoro in Lake Victoria region of Kenya, is an integral part of the diet in that region depending onseasonal availability and are traditionally consumed as a snack: raw, fried or sun-dried. The nutritional and economic value of the insect is often neglected and this study was geared towards encouraging their collection, utilization and commercialization. The present study was, therefore, undertaken to develop a process of incorporating edible termites into baked food products and evaluate the product’s nutritional and sensory qualities. The study involved substitution of wheat flour with ground termite at proportions of 0%, 5%, 10% and 20% levels based on weight. Sensory attributes were evaluated using a mixed panel where half the panelists had a prior history of insect’s consumption. The sensory attributes were evaluated on a 7-point Hedonic scale. The results showed that there was no significant difference (p>0.05) in bun thickness (height) between the buns with 0% and 5% termite concentration. The scores for bun texture, aroma, taste and overall consumer preference were not significantly different (p≤0.05) at 0% and 5% substitution. Differences in size, aroma and taste scores for the 5% bun and the 10% substitution were non-significant. Scores obtained at 20% level of substitution depicted lesser acceptability in all the attributes tested except for aroma, which scored above 5.0. In terms of consumer general acceptability, there was no significant difference (p>0.05) between the control (0%) and 5% substitution with both scoring above 5.0 (like slightly). The 5% substitution showed a significant increase (p≤0.05) in protein, retinol, riboflavin, iron and zinc contents to the extents of between 16% and 53% increase. The wheat-termite buns at 5% substitution were well accepted by the consumers signifying the great potential for large-scale production and commercialization of the insects in an effort to ensuring food security in Africa