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Vol. 10, Issue 2 (2021)

Studies on utilization of passion fruit pulp and passion fruit peel in fruit yogurt

Author(s):
Felicia Shabong, Avinash Singh, SK Aktar Hossain and Easter Emika Kharsahnoh
Abstract:
The consumption of fermented dairy products is increasing in recent years, mainly due to its excellent nutritional value and they are considered source of proteins, carbohydrates, fats and minerals which are fundamental for the body development. Further, to increase Yogurt consumption, anti-bacterial Passion fruit pulp and fibre rich Passion Fruit peel can be added to improve their nutritional, therapeutic and functional properties. In this direction, this research study had been attempted to develop anti-bacterial Fruit Yogurt rich in fibres with the addition of Passion fruit pulp will help in enhancing the nutra-ceutical value and health benefits. Trails were conducted to adjust the most acceptable levels of Passion Fruit pulp (12%,13% and 14%) and Passion fruit Powder (3%, 2% and 1%) on the basis of and Physico-chemical, micro-nutrient and sensory analysis of product. Statistical analysis showed that yogurt with 13% of passion fruit pulp and 2% passion fruit peel was more acceptable than others comparing all quality characteristics. The results revealed that addition of passion fruit pulp and peel at different ratio tends to increase the fibre content and vitamin C. The overall acceptability were observed at 13% level of passion fruit pulp and 2% level of passion fruit peel.
Pages: 466-471  |  472 Views  290 Downloads


The Pharma Innovation Journal
How to cite this article:
Felicia Shabong, Avinash Singh, SK Aktar Hossain, Easter Emika Kharsahnoh. Studies on utilization of passion fruit pulp and passion fruit peel in fruit yogurt. Pharma Innovation 2021;10(2):466-471.
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