CONSUMER’S ACCEPTABILITY OF YOGHURT STABILIZED WITH PUMPKIN (Curcubita pepo L.) STARCH

This research was carried out to determine the possibility of adding pumpkin starch to yoghurt production to improve its physical and sensory properties. Pumpkin yoghurt was made with pumpkin starch at 0% and 1% inclusion, while commercial yoghurt was used as a control and was evaluated by thirty (30) untrained panelists on taste, aroma, consistency, appearance, sourness, and overall acceptability. The results showed significant (p<0.05) differences in the physical parameters of the pumpkin starch yoghurt. The viscosity (3.98), pH (4.90-5.66) and total titratable acidity (0.74%) were observed to be significantly higher in yoghurt with pumpkin starch compared to the control. The syneresis reduced with an increase in pumpkin starch from 3.95-4.70 g/100g on day 0 and increased to 4.80-5.28 g/100g on day 14. There was no significant difference in the consistency of the commercial yoghurt (PYO) and 1% Pumpkin starch yoghurt (PY1) in the overall acceptance score. This study revealed that adding 1% pumpkin starch produces better preference among panelists in appearance, colour, and texture.