Vol. 7, Issue 10 (2018)

Author(s):
Ashwini Mukhekar, RJ Desale and Suchita Bhosale

Abstract:
The main objective of present investigation was to study the effect of different levels of Aloe vera on sensory and microbial properties of yogurt. During the study cow milk yogurt fortified with Aloe vera was analyzed for sensory properties such as colour and appearance, flavour, body and texture, taste and overall acceptability. Microbial properties such as standard plate count, coliform count and yeast and mould. Yogurt was prepared by using different levels of Aloe vera (12, 14, 16 and 18 percent). The data were statistically analysed by using Completely Randomized Design (CRD). The yogurt prepared by adding 14% Aloe vera showed highest overall acceptability sensory score 8.31. The sensory and microbial quality of yogurt prepared by addition of 14% Aloe vera having score for colour and appearance 8.60, flavour 8.40, body and texture 8.00, taste 8.25 and overall acceptability 8.31. Microbial quality of standard plate count 53.75 x 10^-6. While coliform count and yeast and mould count was nil.