Product Development of Goat Milk Pudding with Honeydew Melon

Yong, Chien Yin (2018) Product Development of Goat Milk Pudding with Honeydew Melon. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text Yong Chien Yin_Full Text.pdf Restricted to Registered users only Download (1MB)

Abstract

Goat milk has many unique differences compared to cow milk. It contains higher amount of certain nutrients compared to cow milk which have potential in providing a better effect on human health and also treats some diseases such as gastro-intestinal disorder. In this research, pudding was produced using goat milk instead of cow milk to increase the nutritive value of pudding. Honeydew melon is also incorporated into goat milk pudding to reduce the goaty odor and also flavour. Honeydew melon contains some pleasant aroma compound such as (Z)-6-nonenyl acetate which gives a pleasant honeydew melon aroma. It also contains some nutrients such as vitamin C and potassium. Proximate tests were carried out to test the protein, fat, carbohydrate, moisture and also ash content of goat milk, cow milk and honeydew goat milk pudding. Goat milk pudding contained higher value in protein (3.01 ± 0.12), fat (3.63 ± 0.01), carbohydrates (3.95 ± 0.00) and ash (0.91 ± 0.02) compared to cow milk pudding. AAS was carried out to test potassium and calcium value and also TPA for the firmness and rupture strength of pudding. The results shown that goat milk pudding had lower rupture strength and firmness compared to cow milk and this was due to the bigger size of casein micelles in goat milk which formed a softer curd. The potassium and calcium value of honeydew goat milk (159mg and 73.96mg) were the higher compared to goat milk pudding (82.60mg and 65.31mg) and cow milk pudding (59.16mg and 55.04mg). For sensory evaluation, goat milk pudding (sample A) and honeydew goat milk pudding (sample B) was evaluated with 50 untrained panellists. Sample B had the higher score in preference test which is 88% compared to sample A (12%). In hedonic test, the color, goaty aroma and flavour, sweetness, creaminess and overall acceptability of sample A and B had a significant difference. The mean score of overall acceptability for sample A and B were 4.60 and 7.42 respectively.