Study on physicochemical and sensory characteristics of peanut yoghurt

This present investigation aimed to study the influence of incubation temperature and skimmed milk ratio on the physicochemical properties, microbiological and sensory characteristics of peanut yoghurt. The methods of the Association of Official Analytical Chemistry International (AOAC) and the Indonesian National Standard (SNI) were used to analyse the physicochemical properties of peanut yoghurt. Analysis of one variance (ANOVA) was performed to evaluate the difference between the data via SPSS Version 17 and Microsoft Excel 2016. Yoghurt was made by using different incubation temperatures (37 and 45°C), incubation times (18 and 24 hrs) and skimmed milk ratios (3 and 5%). The results showed no significant differences (P>0.05) between the physicochemical of peanut yoghurt samples in colour, culture cells and total solids, whilst there were significant differences (P≤0.05) between each peanut yoghurt sample in pH (3.89, 41.17, 33.76, 4.29, 3.88, 3.86, 3.62, and 4.20) and viscosity (5.40, 5.40, 5.50, 5.10, 4.80, 4.10, 4.90, and 4.50). General results from this present study established that producing yoghurt from peanut milk by incubation temperature at 37ᵒC for 18 hrs and skimmed milk ratio of 3%, increased the physicochemical and sensory properties of peanut yoghurt based on reducing the aroma of peanut.