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Vol. 4, Issue 2 (2015)

Optimization of the chemical properties of frozen yoghurt supplemented with different fruit pulp

Author(s):
Yuvraj Shiv Mangal Pratap, Ramesh Chandra, Sangeeta Shukla, Mohd. Nayeem Ali
Abstract:
This study aimed to optimize the chemical properties of frozen yoghurt by incorporating fruit pulp. Apple, Banana, Grapes and Mangoare popular fruits which have been used to improve the chemical quality of dairy frozen products. The yoghurt was prepared under standard procedure and the above mentioned fruits were incorporated in the frozen yoghurt in the quantity of 5%, 10%, 15% and 20% in the form of pulp in four individual treatments. The products were subjected to find the moisture, fat, total solids, acidity, protein, carbohydrate and ash. The sample incorporated with Mango having pulp quantity of 5% showed promising results in the chemical properties and was considered the best sample yoghurt among other samples.
Pages: 56-58  |  922 Views  8 Downloads
How to cite this article:
Yuvraj Shiv Mangal Pratap, Ramesh Chandra, Sangeeta Shukla, Mohd. Nayeem Ali. Optimization of the chemical properties of frozen yoghurt supplemented with different fruit pulp. Pharma Innovation 2015;4(2):56-58.
The Pharma Innovation Journal