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Vol. 5, Issue 4 (2016)

Studies on physicochemical quality of fruit yoghurt prepared from different levels of milk and strawberry pulp

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 Milk and Strawberry pulp i.e. T1 (95:05), T2 (90:10), T3 (85:15), T4 (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 fruit yoghurt obtained from (85:15) (T3) 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 > T4> T1. The data regarding cost of Control and Strawberry pulp fruit yoghurt was found as cheap in T0 (28.80 Rs/Kg) followed by, T1 (33.36 Rs/Kg), T2 (37.92 Rs/Kg), T3 (42.48 Rs/Kg) and T4 (47.04 Rs/Kg).
Pages: 40-42  |  631 Views  10 Downloads
How to cite this article:
J David. Studies on physicochemical quality of fruit yoghurt prepared from different levels of milk and strawberry pulp. 2016; 5(4): 40-42.
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