Vol. 6, Issue 8 (2017)

Author(s):
Rishabh Shukla, Puneet Arora, Ramesh Chandra and SN Thakur

Abstract:

With the current upward trend in nutritional and health awareness the consumers demands for high quality probiotic product with acceptable sensory characteristics. The main purpose of this research was to observe the influence of different levels of banana pulp (5gm 10gm and 15gm) and 2gm pistachio on cow milk yoghurt and effect on viability of microflora of yoghurt chemical, microbial and sensory characteristics banana pulp and pistachio set yoghurt mix was standardized 3.5% fat and 8.5% solid not fat inoculated with 2% culture a different level (5gm 10gm 15gm) of banana pulp and 2gm pistachio add to yoghurt the sample of different treatments was analyzed for fat, protein, carbohydrate, moisture, acidity, ash, viability on selective media and sensory characteristics (flavor and taste, color and appearance, body and texture and overall acceptability) the data obtained on various parameters were statistically analyzed.