Abstract:
The development of sweet corn-based yoghurt presents an innovative approach to
incorporating plant-based ingredients into dairy products. This study aimed to
optimize the processing parameters and evaluate the quality of sweet com-based
yoghurt. Initially, the impact of blanching on sweet corn kernels was investigated, and
the blanching was selected by comparing non-blanching sweet corn-based yoghurt
based on sensory assessment and physicochemical characteristics. Subsequently,
different sweet corn kernel-to-water ratios (2'.1 I:l,I'.2 and 1:3) were tested, and the
1:1 ratio was chosen on the basis of its physicochemical properties. After that, ratios
of 1 :3,1 : 1, 3:1 and 4'.A were used to optimise the formulation of sweet corn milk and
cow milk. Based on the assessment from sensory panels and physicochemical
qualities, the 1:1 ratio was found to be the most appropriate. In order to ascertain the
final yoghurl formulation's nutritional value and storage stability, its shelf life and
proximate composition were evaluated. According to the research, adding sweet corn
to yoghurt can improve its nutritional profile and acceptability to the palate, making it
a viable alternative for consumers seeking diverse dairy-based products.
