The Use of Cordyceps militaris Waste Medium Water Extract. in Goat Milk Yogurt on Sensory Characteristics

Abstract

The aim of this experiment was to study the effect of partial substitution of goat milk with Cordyceps militaris water extract on sensory characteristics of goat milk yogurt. The experimental design was Completely Randomized Design (CRD) with four experimental groups of the water extract from Cordyceps militaris in goat milk yogurt: group 1 (control at 0%), group 2 (at level 10%), group 3 (at 15%) and group 4 (at 20%), respectively.  The data of sensory characteristics such as appearance and color , body and texture, flavor and overall satisfaction were kept. The results showed that all experimental groups had statistical significance decreased in color scores, viscosity scores and weak curd scores (p <0.05) when level of water extraction increased.  There was no statistically significant difference in overall satisfaction of all experimental groups. (p≥0.05). The overall satisfaction scores of group 1 and group 3 were 7±1.34  and 7±1.18 respestively that were more than group 1 (6.55±1.86)