Vol. 4, Issue 10 (2015)

Author(s):
J David

Abstract:
Yoghurt is a snow white, custard like fermented milk product, obtained through the controlled lactic acid fermentation of milk by Lactobacillus bulgaricus and Streptococcus thermophiles. A study was undertaken by using different levels of Goat milk and Banana pulp i.e. T1 (90:10), T2 (85:15), T3 (80:20) respectively. Experimental fruit yoghurt mix was standardized to 4.0% fat, 11.5% solids not fat, 10% sugar and 2% culture adjusted to 25.2% total solids. Yoghurt samples for different treatments were analyzed for organoleptic attributes (colour and appearance, body and texture, taste and flavour) by trained panelist using 9 point hedonic scale. The highest mean value for body and texture were found in T3 (8.34). The highest mean value for flavour and taste was found in T3 (8.16). The fruit yoghurt obtained from T3 (80:20) ratio was the best product among all treatments. Thus, as far as product acceptability judged by organoleptic evaluation, the treatment can be rated as T3 > T0 > T2 > T1.