Abstract

Milk powder was substituted by 0, 10, 20, 30 and 40% (w/w) cocoa powder, and used for yoghurt production. Microbiological and physico-chemical analyses were carried out during fermentation and sensory profile of fermented products evaluated in comparison to plane commercial yoghurt. Adding cocoa powder induced an increase of the initial pH (p<0.05). A reduction (p<0.05) of the fermented products viscosity was observed with an increase in the amount of cocoa powder. Coagulation times increased with substitution level up to 20%. Under 20% substitutions, the products were accepted by the panellist with no significant difference with respect to the control.

Key words: Milk, cocoa, fermentation, physico-chemicals properties, sensorial evaluation, lactic acid bacteria.