Abstract:
This study was conducted at the College of Animal Production Science and Technology at Sudan University of Science and Technology during the period from11-18April.2018 to find out the effect of adding cinnamon powder on the chemical and sensory properties of the flavouring yoghurt made from milk goat. In this Study four treatments were carried out, the first was the control where the yoghurt was made without cinnamon addition. In the second, third and fourth treatments 0.2%, 0.3% and 0.5% of cinnamon powder were added respectively to the yoghurt milk. In all treatment yoghurt milk was pasteurizes at 80 ºC for 16 scanted then the cooled to 45 º C and processed into yoghurt, chemical and sensory evaluation of the yoghurt samples were carried out after 12 hours at refrigeration temperature. Statistical analysis was performed using SPSS program, the means were separated using the least significant difference method, the results of chemical analysis showed significant differences in fat and total solids while there was no significant differences in protein and acidity of the yoghurt samples. Sensory evaluation showed significances differences in colour and no significant variations in the flavour and Texture.
