Production, acceptability and assessment of yoghurt using non-diary source (Sesame seed) Department: Hospitality Management By: Alexander Project ID: 7183 Rating: (4.5) votes: 2Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThis research work was on the production, acceptability and assessment of yoghurt using non-diary sources (Sesame seed). The study made use of the survey research method and the instrument of data collection was the questionnaire. The study explained the process of extracting milk from sesame seeds and then proceeded to produce yoghurt from the extracted milk. Yoghurt is a product produced from fermented milk. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. The sample size of the study was 20 respondents who also served as the panelist for the study. Random sampling techniques were used for the study while the data for the study was obtained from questionnaires and the 9 - 9-point hedonic scale was used to derive the final answer for the research. Based on the data obtained, the study generated the following findings the product has a kind of rough texture, the product happens to be bitter, and other flavours were overshadowed by the taste of sesame seed. The study further recommended the following sesame seed although able to be used in the production of yoghurt-like products, is clearly not suitable for the production of yoghurt, seasame seed could be processed into milk, it does not qualify as an alternative milk source for the production of yoghurt-like drinks....Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Roles of equipment availability on employee performance in the hotel industry»Production of assorted snacks from composite flour with special references to sweet potato»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»The causes of food poisoning - effect and their control»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»Evaluate the service delivery and customer satisfaction in hospitality industry»The effect of quality services on customer satisfaction - case study of Destiny Castle Hotel