Effect of Dietary Calcium Chloride Additive on Yoghurt Viscosity and Sensory Properties

Student: Barriyah Adetoun Olatunji (Project, 2025)
Department of Animal Production
University of Ilorin, Kwara State

Abstract

Yoghurt is a widely accepted food beverage due to its high digestibility, bioavailability and rich sensory properties. The presence and distribution of calcium affects the yoghurt gel network and sensory properties and these effects need deep study. This study examined the effect of calcium chloride additives on the sensory attributes of yogurt. The treatments include varying levels of Dietary Calcium Chloride (0, 0.75, 1.5, 2.25 and 3.00g) while using a Completely Randomized Design. The parameters studied include: yoghurt nutritive value, physicochemical properties and sensory analysis. It was observed that increasing the inclusion level of Calcium Chloride increased the viscosity and sensory properties while the moisture, protein and fat of yoghurt where not significantly affected. The study recommended that Dietary Calcium Chloride is a potent preservative in small amounts can contribute to the improvement of yoghurt’s stability and textural properties.

Keywords
Nutritive value acceptability viscosity sensory
Filters
Institutions