Quality Characteristics of Candies Produced From Tigernut Milk and Soymilk Blends

C.N. Nwakalor¹

Section:Research Paper, Product Type: Journal-Paper
Vol.6 , Issue.2 , pp.51-53, Feb-2020

Online published on Feb 28, 2020

Copyright © C.N. Nwakalor . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
The side effect of lactose intolerance on the health of humans has been reported on consumption of dairy milk, and imitation (or substitute) milk from plants such as legume has been found to curb it. In this experiment, the physicochemical and sensory evaluation of candies developed from different blends of tigernut milk and soybean milk were investigated. Results showed that the candies had a significance difference (p<0.05) in acceptability of sensory attributes such as; appearance, taste, flavor, mouth feel and overall acceptability. The formulated candies samples compared favourably with the control sample PQR (100% liquid milk).The candies had vitamin C composition ranging from 2.60mg/kg – 16.24mg/kg, while vitamin A ranged from 67.04mg/kg – 164.11mg/kg. Protein and minerals like sodium, calcium, magnesium and potassium were significantly increased (p<0.05) in sample GHI (70% tigernut milk and 30% soymilk) in the candy. The moisture and ash content of sample PQR (100% liquid milk) were significantly increased (p<0.05). The fiber content were significantly increased in sample PQR (100% liquid milk) candy. Carbohydrate content was significantly increased in sample ABC (50% tigernut milk and 50% soymilk) candy. It can be concluded that the results obtained revealed the possibility of using tigernut milk and soymilk as raw materials in food industries.

Key-Words / Index Term :
Candies, tigernut milk ,soybean milk, physicochemical and sensory evaluation

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