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.
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For the full publication, please contact the author directly at: barriyaholatunji01@gmail.com
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- Covenant Polytechnic, Aba, Abia State 1
- Covenant University, Canaan Land, Ota, Ogun State 4
- Crawford University of Apostolic Faith Mission Faith City, Igbesa, Ogun State 2
- Crescent University, Abeokuta, Ogun State 1
- Cross Rivers University of Technology, Calabar, Cross Rivers State 142
- Delta State Polytechnic, Ogwashi-Uku, Delta State 11
- Delta State Polytechnic, Otefe, Delta State 12
- Delta State University, Abraka, Delta State 138
- Ebonyi State University, Abakaliki, Ebonyi State 17
- Edo University, Iyamho, Edo State 10