PHYSICO-CHEMICAL PROPERTIES AND CONSUMER ACCEPTANCE OF HONEY FLAVORED ETHIOPIAN CURD

Abstract

This study was conducted to evaluate the effect of fermentation time (24, 48 and 72 h), blending ratio (0, 5, 10 and 15%) of honey blended with milk and storage time ( 1, 7 and 14 days at 4°C) on physicochemical properties, microbiological qualities and consumer acceptance of honey flavored Ethiopian curd. Proximate composition, physioc-chemical properties and consumer acceptance of curd samples were determined by using SAS. Addition of honey decreased the curd moisture, crude protein, crude fat and ash,valuesfrom84.42 to 77.02%, 3.60 to 3.29%, 3.69 to 3.27%, 0.78 to 0.60%,and increased total carbohydrate and gross energy from 7.49 to15.81% and 77.68 to105.88Kcal respectivelyin blending ratios from 0 to 15%.With respect to fermentation time, moisture, crude protein, crude fat, and ash, contents were decreased from82.96 to77.78%, 3.60 to3.27%, 3.60 to3.27% and 0.72 to0.58% respectively.However, total carbohydrate and gross energy were increased from 9.12 to 15.09% and 83.30 to 102.90Kcalrespectively as fermentation time increased from 24 to 72h. Coliform count for all curd samples were ˂10cfu/mL throughout the storage time. Yeast and mold count increased with storage time and decreased with increase in percentage of honey; it ranged from 1.66 to7.00cfu/mL for storage days of 1 to 14. Curd samples with honey blend had higher lactic acid bacteria count ranging from 5.00 to 9.23cfu/mL for samples with0 to15% levels of honey blend and it increased until day 7 of storage time, and then gradually decreased thereafter. The pH of curd was decreased as percentage of honey and storage day increased; but the reverse is true for titratable acidity (TA). The syneresis of the curd samples decreased as the percentage of honey and of storage time increased. The total soluble solids (TSS) of the curd samples increased as honey percentage increased, however decreased as storage time increased. Moreover, color, flavor, taste, texture and overall acceptability of the curd were significantly improved. Therefore, the present study proved that honey will improve the nutritional and functional properties of the curd.