Abstract:
Abstract
This research was conducted to study the production of yoghurt as the
functional yoghurt by replace the original milk fat by vegetable oil
"olein".
In the current study the oil used for the production of the sample
yoghurt is extract from palm it is called olein oil. Also normal yoghurt
was produced as control yoghurt sample.
The sample from yoghurt (control (A) & with olein (B)) were subjected
to laboratory tests at a certain period (day 1, day 5 and day 10) the tests
included color, flavor, taste, texture and whying off, in
addition to average Protein, Ash, pH, Total Solid, Acidity, Fat and the
Cholesterol also was tested.
The panel tests result is no significant variation between tow samples in
taste, flavor, texture, color, odor and whaying at the period of testing.
The laboratory and statistical results obtained showed there is
significant difference in the average of the total solid content
VI
(15.23±.81, 12.9±.1), ash content (1.26±.06, .98±.02), protein content
(4.73±.26, 3.85±.11) respectively for A and B during the same testing
period.
No significant variation was recorded in the averages of fat content (3.0
± .07, 3.1 ±.16), acidity content (.94 ±.22, .95 ±.13), pH content (4.62 ± .
04, 4.68±.06) respectively for A and B during the same testing period.
High significant difference was recorded in the cholesterol testing, it
was found that in yoghurt with (palm olein oil) contained no cholesterol
while control yoghurt (with butter oil) contained cholesterol. This
indicated that yoghurt "B" has no cholesterol effect when consumed.
