Effect of Blending and Storage Conditions on the Microbial Quality and Sensory Characteristics of Soy-Tiger Nut Milk Beverage

Abstract

Effect of blending and storage conditions on soy-tigernut milk beverage was carried out. Samples of milk analogue were developed using varying proportions of soymilk and tigernut extracts. Five blends of soy-tigernut milk was formulated using varying proportion of tigernut milk extract (10, 20, 50, 80 and 90%) with soy milk. Two control samples were produced (100% milk of soy bean and tigernut respectively). Soy-tigernut milk beverage blends were subjected to sensory evaluation using 9-point hedonic scale. Two blends of the milk beverage having the highest mean score on general acceptability was subjected to three storage conditions (ambient, refrigeration and freezing conditions) for four weeks. Significant difference (P<0.05) was discovered on the sensory attributes of the soy-tigernut beverage blends evaluated. Samples contained 80% and 90% tigernut milk substitution had mean score of 7.47 and 8.67 respectively were the most preferred blends. The highest value of total aerobic plate count and coliform under a different storage conditions at fourth week of storage was below 10⁶cfu/ml and 10cfu/ml safety limit stipulated by Food and Drug Administration regulation for aerobic plat count and caliform bacteria in food respectively.

Keywords: Blending, Storage Conditions, Microbial Quality, Sensory Characteristics, Soy-Tigernut – Milk Beverage.